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Ingredients
– Olive oil – Red wine vinegar – Lemon – Dijon mustard – Spices – Chicken thighs – Zucchinis – Red pepper – Yellow pepper – Red onion – Cherry tomatoes – Feta – Kalamata olives – Parsley
Preheat oven to 425F. Whisk together olive oil, vinegar, lemon juice, mustard, garlic, herbs, salt, and pepper. Coat chicken thighs with half of the marinade.
Toss veggies with remaining marinade on a sheet pan.
Arrange chicken and veggies on the pan. Bake for 15 minutes, then add feta, olives, and parsley.
Bake for another 15-20 minutes until chicken reaches 165F. Let cool for 10 minutes before serving.
"I absolutely loved this recipe. It was so easy and everyone went for seconds. Definitely adding this into my meal rotation." --Kate
Hi! I'm Erin, I’m the blogger, recipe developer, food-loving gal behind Erin Lives Whole!
@erinliveswhole
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