Greek Chicken & Roasted Veggies

chicken thighs

🥗Healthier: chicken breasts

💰Cheaper: bone-in chicken

Chicken breasts are leaner, while bone-in chicken is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola oil is more budget-friendly.

zucchini

🥗Healthier: yellow squash

💰Cheaper: cucumbers

Yellow squash has a similar texture, while cucumbers are often less expensive.

carrots

🥗Healthier: parsnips

💰Cheaper: frozen mixed vegetables

Parsnips provide a unique flavor, while frozen veggies are economical.

Start by prepping the chicken and veggies.

Combine olive oil, lemon juice, garlic, Dijon mustard, oregano, thyme, salt, and pepper in a bowl.

Remove about a third of the sauce to pour over the veggies later.

Pour the remaining sauce over the chicken thighs and coat them well.

Let the chicken marinate for about 15 minutes.

Slice zucchini, yellow pepper, and red onion for the veggies.

Drizzle the saved marinade over the sliced veggies and toss them quickly.

Place the marinated chicken thighs on top of the veggies on the sheet pan.

Roast the chicken and veggies in the oven for about 30 minutes.

After 20 minutes, add olives and feta cheese to the tray and roast for an additional 5 minutes.

Check the chicken's internal temperature, ensuring it reaches 165 degrees Fahrenheit.

Plate the dish, adding a little parsley and adjusting seasoning with more salt if needed.

Cooking Techniques

Equipment Needed

Spice Level: