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.
Pretty good. I found it a little bland, so I added some extra herbs and spices. The chicken was a little dry, but overall a decent meal.
Excellent recipe. The marinade was flavorful, and the overall meal was healthy and delicious. It was easy to customize with the vegetables I had on hand.
Very flavorful and easy to make. I added some feta cheese at the end, and it was a great addition. The chicken cooked evenly, and the vegetables had a nice texture.
A decent recipe. I found the olives a bit overpowering, so I might use fewer next time. The chicken was cooked well, but the overall dish was a bit salty for my taste.
This recipe is a keeper! The chicken was perfectly cooked and so tender. The vegetables were delicious, and the overall flavor profile was outstanding. Definitely making this again!
