Mediterranean Sheet Pan Chicken Thighs
 
Prep time
Cook time
Total time
 
Sheet Pan Chicken Thighs are an easy dinner that the entire family will enjoy. Served with a lemon-dijon dressing, it's a weeknight staple.
Serves: 3
Ingredients
LEMON-DIJON DRESSING:
  • Juice of 2 Lemons
  • 3 Garlic Cloves, minced
  • 2 tsp. Dried Oregano
  • 1 tbsp. Dijon
  • 2 tbsp. Maple Syrup
  • 1 tsp. Paprika
  • ½ cup Olive Oil
  • 1 tsp. Salt
  • 1 tsp. Black Pepper
FOR THE SHEET PAN CHICKEN:
  • 1 Zucchini, sliced into half moons
  • 1 Bell Pepper, thinly sliced
  • 1 Tomato, cut into wedges
  • 1 Red Onion, sliced
  • 4 oz. Feta Cheese, crumbled
  • ¼ cup Drained Capers
  • 6 Boneless Skinless Chicken Thighs
  • 1 tsp. Salt
  • 1 tsp. Black Pepper
  • ¼ cup Italian Parsley, minced
Instructions
  1. Preheat the oven to 425F.
  2. Add all ingredients for the lemon-dijon dressing into a mason jar. Cover and shake until well combined. Set aside.
  3. Prep the zucchini, bell pepper, tomato and red onion; mix the veggies together with ½ the dressing and place on a prepared baking sheet.
  4. Sprinkle the veggies with the crumbled feta cheese, drained capers, and nestle the chicken thighs on top. Sprinkle each chicken thigh with salt, pepper, and pour over the remaining dressing.
  5. Bake for 35 minutes, and then broil for 5 minutes to brown. Remove from the oven and serve immediately with minced parsley.
Recipe by Slice of Jess at https://sliceofjess.com/mediterranean-sheet-pan-chicken-thighs/