Greek Chicken Thighs
Greek chicken thighs baked on a sheet pan after being marinated in a Greek-style marinade on a bed of tomatoes, olives, with herbs then finished with feta cheese.
Ingredients
- 6 chicken thighs
- 1 pint cherry tomatoes, halved
- 1 medium red onion, sliced
- 1 medium orange bell pepper
- crumbled feta to taste
- 1 cup kalmata olives
Marinade
- 1/2 cup red wine vinegar
- 1/4 cup olive oil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
Instructions
- To start, mix together the marinade then use half to cover the chicken thighs. Set the rest to the side for later. Allow the thighs to marinate for 1-4 hours.
- Preheat the oven to 400℉.
- While the oven is heating prep the veggies. In a sheet pan, lay out the chicken first then place the sliced veggies around the chicken thighs.
- Next, pour the remaining marinade across the top of everything. Place in the oven for 45 minutes to allow the chicken to cook through. The skin should get crispy on the chicken but this can vary depending on how much steam the veggies are creating in the oven. Some vegetables hold more water than others.
- After the chicken is done remove the pan. When plating the chicken and veggies, top with crumbled feta cheese.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
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