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A single roasted chicken thigh surrounded by colorful roasted vegetables like red onion, zucchini, and cherry tomatoes, perfect for Chicken Thigh Recipes Meal Prep.

Chicken Thigh Recipes Meal Prep That Actually Tastes Great

This recipe delivers flavorful, easy-to-prepare Greek lemon chicken thighs with roasted vegetables perfect for your weekly meal prep. You can make this satisfying dish ahead of time without sacrificing taste.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 people
Course: Dinner
Cuisine: Mediterranean
Calories: 454
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Marinade
  • 1/2 cup olive oil
  • 3 tablespoons lemon juice (from 1 lemon)
  • 4 garlic cloves, minced
  • 2 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon Dijon mustard
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
Main Components
  • 6 chicken thighs, bone-in, skin-on
  • 1 medium zucchini, halved lengthwise and sliced
  • 1 yellow bell pepper, chopped into 1-inch pieces
  • 1/2 large red onion, thinly sliced into wedges
  • 1 pint cherry or grape tomatoes
  • 1/2 cup kalamata olives, pitted
  • 1/4 cup feta cheese
  • 2 tablespoons finely chopped fresh parsley

Equipment

  • Heavy Duty Sheet Pan
  • Small bowl

Method
 

  1. Preheat your oven to 425°F (220°C). In a small bowl, whisk together the oil, lemon juice, garlic, oregano, thyme, Dijon mustard, salt, and pepper to make the marinade.
  2. Place the chicken thighs in a bowl. Pour two-thirds of the marinade over the chicken. Use your hands to toss the chicken until it is well coated. Marinate the chicken for 10 to 15 minutes.
  3. While the chicken marinates, spread the zucchini, bell pepper, red onion, and tomatoes onto the baking sheet. Drizzle the remaining marinade over the vegetables and toss them to coat.
  4. Add the marinated chicken thighs to the baking sheet, nestling them around the vegetables. Bake for 30 minutes.
  5. Remove the baking sheet from the oven. Add the olives and feta cheese, then return the sheet pan to the oven for another 10 to 15 minutes, or until the vegetables are soft and the chicken reaches an internal temperature of 165°F.
  6. Sprinkle the cooked chicken and vegetables with the chopped fresh parsley before you serve them.

Nutrition

Calories: 454kcalCarbohydrates: 10gProtein: 26gFat: 35gSaturated Fat: 9gCholesterol: 147mgSodium: 767mgPotassium: 671mgFiber: 3gSugar: 4gVitamin A: 810IUVitamin C: 73mgCalcium: 92mgIron: 3mg

Notes

If your chicken tops do not brown enough, raise the oven rack or use the top broiler for the last minute or two. If the tops cook too fast, lower the rack or reduce the oven temperature slightly.
The liquid remaining on the sheet pan after cooking is normal; it comes from the chicken juices and vegetables releasing moisture. If you wish to reduce this liquid, swap high-water content vegetables like zucchini and tomatoes for options like artichoke hearts or cabbage.
If you substitute chicken breasts for thighs, reduce the cooking time. Chicken breasts need about 20 to 25 minutes. Roast the vegetables alone first, then add the chicken breasts for the final 25 minutes of cooking.

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