Greek · Dinner
Baked Chicken Thighs with Feta and Peppers
Bone-in chicken thighs baked over blistered bell peppers, onion, and tomato with oregano, garlic, and olive oil, finished with crumbled feta and lemon juice. The skin crisps golden while vegetables soften, creating a tangy pan sauce typical of Greek home-style bakes.
$5
15 minsPrep
40 minsCook
55 minsTotal
EasyLevel
Nutrition per serving
444Calories
38.1gProtein
28.9gFat
9.1gCarbs
5.2gSugar
2.2gFiber
837mgSodium
195mgChol
10.2gSat Fat
642mgPotassium
232mgCalcium
2.4mgIron
0.8mcgVitamin B12
68mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
mediterranean
hidden-gems
gluten-free
Instructions
1
Prep
Heat oven to 425°F. Pat chicken thighs dry and season all over with salt and black pepper.
2
Build
Toss bell pepper, onion, tomato, and garlic with olive oil, oregano, and remaining salt in a small baking dish until evenly coated. Nestle chicken thighs skin-side up over vegetables.
3
Bake
Roast at 425°F for 35–40 minutes until skin is deep golden and vegetables soften. Scatter crumbled feta over chicken, then roast 3–4 minutes more until feta begins to soften.
4
Plate
Remove from oven, let rest 5 minutes uncovered, drizzle lemon juice over chicken and vegetables, scatter parsley on top, and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz210g, 2 bone-in, skin-on chicken thighs
- 22 small bell pepper
- 11 small onion
- 11 small tomato
- 3.2 oz90g feta
- 2 tbsp2 tbsp olive oil
- 2 tsp2 tsp dried oregano
- 1 tsp1 tsp lemon juice
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 2 tbsp2 tbsp parsley
