Description
A wholesome one-pan Mediterranean-style chicken traybake made with juicy roasted chicken, colorful vegetables, olives, and bright lemon for an easy, flavorful, and nourishing meal.
Ingredients
Scale
- 1.5 pounds boneless skinless chicken thighs
- 1 cup cherry tomatoes
- 2 medium zucchini, sliced
- 1 large red bell pepper, sliced
- 1 large red onion, cut into wedges
- 1/2 cup Kalamata olives, pitted
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- 2 teaspoons dried oregano
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 fresh lemon, sliced and juiced
Instructions
- Preheat the oven to 400°F and place a rack in the center.
- In a large bowl, combine the chicken, cherry tomatoes, zucchini, bell pepper, red onion, olives, olive oil, garlic, oregano, paprika, salt, and black pepper. Toss until everything is evenly coated.
- Lightly grease a large rimmed baking tray.
- Spread the chicken and vegetables evenly on the tray, making sure the chicken pieces are not overcrowded.
- Roast for 35 to 40 minutes, turning once halfway through, until the chicken is fully cooked and vegetables are tender.
- Remove from the oven and immediately squeeze fresh lemon juice over the tray.
- Let rest briefly, then serve warm.
Notes
- For extra brightness, add fresh herbs like parsley or basil just before serving.
- Cut vegetables into similar sizes to ensure even roasting.
- Leftovers taste even better the next day as flavors deepen.