Bone-in chicken thighs roasted with oregano, lemon, bell peppers, and tomatoes, then topped with feta and served with warm pita or rice.
Prep
15 min
Cook
40 min
Total
55 min
Servings
4 servings
Optional — the recipe works without them.
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Toss chicken thighs with olive oil, oregano, garlic, lemon juice, salt, and pepper.
Spread chicken on a sheet pan along with red onion wedges, cherry tomatoes, and sliced bell peppers.
Roast at 425°F for 35-40 minutes until skin is golden and an instant-read thermometer in the thickest part reads 165°F.
Crumble feta over the top during the last 5 minutes of roasting.
Serve with warm pita or rice.
Used in this recipe: Half Sheet Pan Instant-Read Thermometer Garlic Press (Amazon, affiliate links)
400 kcal
Calories
28g
Protein
6g
Carbs
30g
Fat
1g
Fiber
200mg
Sodium