Preheat oven to 400°F (200°C). In a large bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, dried thyme, salt, and black pepper.
Add chicken pieces to the marinade and toss to coat evenly. Let it marinate for at least 15 minutes, or up to 2 hours in the refrigerator.
While the chicken is marinating, chop bell peppers and red onion into bite-sized pieces. Pitted Kalamata olives can be halved.
In a large baking dish, arrange the marinated chicken, bell peppers, red onion, and Kalamata olives in a single layer.
Bake in the preheated oven for 35-40 minutes, or until the chicken is cooked through and the vegetables are tender. Check the internal temperature of the chicken with a meat thermometer; it should reach 165°F (74°C).
Remove from the oven and let it rest for 5 minutes. Sprinkle with fresh parsley and drizzle with additional olive oil before serving.
Serve hot with a side of couscous, quinoa, or crusty bread to soak up the delicious juices.
Loved the fresh flavors and the ease of preparation. I added a pinch of red pepper flakes for a little heat. Delicious and a great way to eat healthy.
Quick and easy weeknight meal. The marinade was fantastic, and the combination of flavors was perfect. I served it with quinoa, as suggested, and it was a complete meal.
It was good, but not amazing. The chicken was a little dry, and I found the bell peppers slightly undercooked. Maybe I'll try a higher oven temperature next time. The flavor was definitely there though!
Absolutely delicious! The chicken was incredibly tender and the vegetables were perfectly cooked. The lemon and herb marinade was bursting with flavor. This is definitely going into my regular rotation!
Amazing! The flavors are so fresh and vibrant. The chicken was perfectly cooked, and the vegetables had a great texture. A definite winner in our household!
