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- 4 boneless, skinless chicken thighs - 1 cup cherry tomatoes, halved - 1 red bell pepper, deseeded and sliced into strips - 1 yellow onion, thinly sliced - 1 medium zucchini, sliced into half-moons - 3 cloves of garlic, finely minced - 2 tablespoons extra-virgin olive oil, divided - 1 teaspoon dried oregano - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and freshly ground black pepper to taste - Fresh basil or parsley, roughly chopped for garnish - Lemon wedges for serving To make this dish, start with each ingredient. The chicken thighs give a rich flavor. The cherry tomatoes add sweetness. The bell pepper and zucchini bring color and crunch. The onion and garlic give depth. Olive oil keeps everything moist and tasty. Herbs and spices are key. Dried oregano and thyme give a classic taste. Smoked paprika adds a hint of smoke that makes it special. Salt and pepper balance all the flavors perfectly. Garnish with fresh herbs for a burst of color. Lemon wedges add a zesty touch that brightens every bite. This dish is simple, fresh, and full of flavor. {{ingredient_image_2}} First, preheat your oven to 400°F (200°C). Next, get a large oven-safe skillet. Lightly grease the skillet with a bit of olive oil. This helps the chicken not stick. Now let’s make the spice mix. In a small bowl, combine: - 1 teaspoon dried oregano - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - A pinch of salt - Freshly ground black pepper Mix these well. This blend adds great flavor to your chicken. Take the chicken thighs and pat them dry using paper towels. This helps the skin crisp. Rub one tablespoon of olive oil on both sides of the chicken. Next, sprinkle half of your spice mix all over the chicken. Set it aside for a moment to soak in the flavor. Heat your skillet over medium heat. Add the remaining tablespoon of olive oil. Once it’s hot, place the chicken thighs in the skillet. Sear them for about 4-5 minutes on each side. Look for a nice golden-brown crust. When done, move the chicken to a plate. In the same skillet, add the sliced onion and minced garlic. Sauté for about 2-3 minutes. You want the onions to be translucent and smell good. Then add the sliced bell pepper and zucchini. Stir occasionally and cook for 3-4 minutes. The veggies should be slightly tender but still bright in color. Next, add the halved cherry tomatoes and the rest of the spice mix to the pan. Stir gently to coat the vegetables in spices. Now, nestle the seared chicken thighs back into the skillet. Make sure they sit in the colorful veggie mix. Place the skillet in the preheated oven. Roast for 20-25 minutes. The chicken should reach an internal temperature of 165°F (75°C). When done, take it out and let it rest for a few minutes. This helps the flavors come together. Garnish with fresh basil or parsley and serve with lemon wedges on the side. Enjoy your meal! To get the perfect sear on your chicken, start with dry thighs. Pat them with paper towels. This helps them brown well. Use a hot skillet with olive oil. Place the chicken in the pan without crowding. Sear for 4-5 minutes on each side. Aim for that nice golden-brown crust. This gives great flavor and texture. Cooking vegetables just right keeps them fresh and tasty. Start by adding onions and garlic first. Sauté them until soft. Then add bell peppers and zucchini. Cook them for just a few minutes. You want them slightly tender, not mushy. Finally, add cherry tomatoes last. This keeps them juicy and colorful. Want to boost the flavor? Try adding fresh herbs like rosemary or thyme. A bit of lemon zest can brighten the dish. You can also mix in a pinch of red pepper flakes for heat. These small changes can make a big difference in taste. Experiment with your favorites to find the blend you love. Pro Tips Perfectly Seared Chicken: Ensure your skillet is hot enough before adding the chicken to achieve a golden-brown crust. This locks in juices and enhances flavor. Vegetable Variations: Feel free to swap in seasonal vegetables like asparagus or spinach for a fresh twist. Just ensure they have similar cooking times for even doneness. Marinate for Extra Flavor: For an even deeper flavor, marinate the chicken in the spice mixture and olive oil for at least 30 minutes before cooking. Resting Time Matters: Allow the dish to rest for a few minutes after cooking. This helps the juices redistribute, making the chicken more tender and juicy. {{image_4}} You can swap the chicken for other meats. Try using boneless turkey thighs for a leaner option. Pork chops also work well with this dish. If you prefer plant-based choices, use firm tofu or chickpeas. Both options soak up the flavors nicely and give a great texture. Feel free to change the veggies to match your taste. Asparagus or green beans add a nice crunch. If mushrooms are your favorite, toss them in for more umami flavor. Seasonal vegetables like eggplant or bell peppers can jazz up the dish too. Just remember to keep the cooking time in mind. Pair this dish with a fresh salad for a light meal. A side of warm pita bread adds a tasty touch. You can also serve it with yogurt sauce or a drizzle of balsamic glaze. These sides elevate the meal and make it even more delicious. To keep your Mediterranean One-Pan Chicken fresh, follow these steps: - Let the dish cool down to room temperature. - Transfer leftovers to an airtight container. - Store in the fridge for up to three days. - Keep it away from strong-smelling foods to prevent flavor transfer. Reheating is easy and quick. To maintain the dish's great taste: - Use the oven for best results. - Preheat the oven to 350°F (175°C). - Place the chicken in an oven-safe dish. - Cover it with foil to keep moisture in. - Heat for about 15 to 20 minutes until hot. Freezing is a great way to save this meal for later. Here’s how: - Allow the chicken to cool completely before freezing. - Use freezer-safe bags or containers. - Label them with the date for easy tracking. - Store in the freezer for up to three months. - To thaw, place it in the fridge overnight before reheating. You can check if the chicken is done by using a meat thermometer. The internal temperature should reach 165°F (75°C). If you don’t have a thermometer, cut into the thickest part of the chicken. The meat should be white, not pink. Juices should run clear. Yes, you can prepare Mediterranean One-Pan Chicken ahead of time. You can season the chicken and chop the veggies a day prior. This lets the flavors blend well. Store everything in the fridge in an airtight container. When ready to cook, simply roast as directed. This dish pairs well with simple sides. Here are some great options: - A fresh green salad - Rice or couscous - Warm crusty bread - Roasted potatoes - A chilled glass of white wine These sides complement the chicken's rich flavor and make for a balanced meal. This recipe for Mediterranean One-Pan Chicken combines simple ingredients and easy steps for a tasty meal. You learned how to prepare the chicken and vegetables, season them, and roast everything together. With tips to perfect your dish and variations to suit your taste, you can easily impress anyone. Remember, storing leftovers correctly keeps your meal fresh, while reheating maintains the flavors. Try mixing in different proteins or veggies to make this dish your own. Enjoy your cooking adventures!

Mediterranean One-Pan Chicken Delight

A flavorful one-pan dish featuring chicken thighs and vibrant Mediterranean vegetables.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mediterranean
Servings 4

Ingredients
  

  • 4 pieces boneless, skinless chicken thighs
  • 1 cup cherry tomatoes, halved
  • 1 piece red bell pepper, deseeded and sliced into strips
  • 1 piece yellow onion, thinly sliced
  • 1 medium zucchini, sliced into half-moons
  • 3 cloves garlic, finely minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 2 tablespoons extra-virgin olive oil, divided
  • to taste Salt and freshly ground black pepper
  • for garnish Fresh basil or parsley, roughly chopped
  • for serving Lemon wedges

Instructions
 

  • Begin by preheating your oven to 400°F (200°C). Prepare a large oven-safe skillet or a shallow baking dish by lightly greasing it with a touch of olive oil.
  • In a small mixing bowl, combine the dried oregano, thyme, smoked paprika, along with a pinch of salt and freshly ground black pepper. Mix well to create a spice blend.
  • Take the chicken thighs and gently pat them dry using paper towels. Rub one tablespoon of olive oil on both sides of the chicken, followed by an even coating of half the spice mixture. Set aside to let the flavors meld.
  • Heat a skillet over medium heat and add the remaining tablespoon of olive oil. Once hot, carefully place the chicken thighs in the skillet. Sear them for about 4-5 minutes on each side until they develop a nice golden-brown crust. Once seared, remove the chicken from the skillet and set aside on a plate.
  • In the same skillet, add the sliced onion and minced garlic. Sauté for approximately 2-3 minutes until the onions are translucent and fragrant.
  • Incorporate the sliced bell pepper and zucchini into the skillet. Stir occasionally, cooking for an additional 3-4 minutes, until the vegetables become slightly tender but still vibrant.
  • Add the halved cherry tomatoes along with the remaining spice mixture to the vegetables. Stir gently to ensure an even distribution of the spices among the veggies.
  • Nestle the seared chicken thighs back into the skillet, ensuring they are partially submerged in the colorful vegetable medley.
  • Place the skillet into the preheated oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and is fully cooked through.
  • Once cooked, carefully remove the skillet from the oven and allow the dish to rest for a few minutes. This allows the flavors to settle.
  • Before serving, garnish with freshly chopped basil or parsley for a burst of color and fresh flavor. Serve with lemon wedges on the side for an uplifting zing.

Notes

Garnish with fresh herbs for added flavor.
Keyword chicken, easy, Mediterranean, one-pan