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.
This recipe is a winner! The aroma while it was baking was incredible, and the taste lived up to the promise. The vegetables were tender-crisp, and the chicken was so flavorful. Definitely recommend!
I followed the recipe exactly, but the chicken was quite dry. The vegetables were also a bit mushy. The flavor was there, but the execution wasn't great for me.
Unfortunately, the chicken was very dry and the vegetables were burnt. I followed the recipe exactly, so I'm not sure what went wrong. Disappointed.
Quick and easy weeknight dinner! The flavor was excellent, and I loved the combination of ingredients. I would definitely make this again. Great for meal prepping too!
This is the best Mediterranean chicken recipe I've ever tried! The flavors are so fresh and vibrant. The vegetables were perfectly cooked and the chicken was so juicy. My family loved it!
