Lemon and Oregano Chicken with Vegetables

Name: Lemon and Oregano Chicken with Vegetables
Prep time: 15 min
Total time: 45 min
Yield: 4 servings
Cuisine: Greece
Ingredients: 6 boneless, skinless chicken thighs (use one-third more if small); 1 zucchini; 1 large red bell pepper; 1 large tomato (or twice as many small ones); 1 red onion; 50 g green olives; 50 g Kalamata or other black olives; 1 small handful of parsley or other fresh herbs, to taste; 120 ml extra virgin olive oil; 4 tbsp freshly squeezed lemon juice; 1 pinch finely grated lemon zest; 2 tsp dried oregano; 1 garlic clove; 1 pinch black pepper, to taste; 1 pinch salt, to taste

A Mediterranean tray bake for 3-4 people with juicy chicken, zucchini, red pepper, tomato, red onion, and green and black olives. A generous lemon, olive oil, garlic, and oregano dressing brings everything together. Chicken breast can replace the thighs, and optional fresh herbs finish the dish.

GreecePrep: 15 minTotal: 45 min

This recipe's song

Lemon and Oregano Chicken with Vegetables

Cooking

Oven

Temperature: 210 °C
First check: 25 min

Continue cooking only if needed.

Ingredients

Servings4

Chicken and vegetables
6boneless, skinless chicken thighs (use one-third more if small)
1zucchini
1large red bell pepper
1large tomato (or twice as many small ones)
1red onion
50 ggreen olives
50 gKalamata or other black olives
1small handful of parsley or other fresh herbs, to tasteoptional
Dressing
120 mlextra virgin olive oil
4 tbspfreshly squeezed lemon juice
1 pinchfinely grated lemon zestoptional
2 tspdried oregano
1garlic clove
1 pinchblack pepper, to taste
1 pinchsalt, to taste

Steps

Preheat the oven to 210°C. Use boneless, skinless chicken thighs, or chicken breast as an alternative.

Grate or finely chop the garlic. Squeeze the lemons, following the juice quantity in the ingredient list. Put the juice, a little zest if using, the garlic, oregano, salt, and black pepper in a jar with a lid. Add a little more juice if you prefer it sharper. Shake to help dissolve the salt, add the olive oil, and shake again.

Halve the onion. Cut the zucchini into thick half-moons, the red pepper into large squares, and the tomato into wedges. Put all the vegetables in a large bowl.

Pit the green and black olives if you prefer. Add them and the chicken to the bowl with the vegetables. Shake the dressing again, pour all of it into the bowl, and mix well until everything is evenly coated.

Transfer the chicken, vegetables, olives, and all the dressing from the bowl to a large roasting tray. Spread everything in a single layer, with the chicken and as many vegetables as possible touching the bottom. You can fold the thighs slightly to fit them in.

Roast at 210°C for 25 minutes, then check that the chicken is cooked through and the vegetables are tender. If needed, continue roasting a little longer, checking frequently so the chicken does not become dry or tough. The time will vary with the size and cut of the chicken. If using parsley or other fresh herbs, chop them and sprinkle them over the cooked dish. Serve with the pan juices.