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.
Absolutely amazing! The lemon, garlic, and herb combination is perfect. It's a healthy and delicious meal that the whole family enjoyed. Highly recommended!
It was okay. Nothing too special, but it was a decent meal. I might try marinating the chicken a bit longer next time to see if it improves the flavor.
Loved this recipe! The Kalamata olives added a fantastic salty kick. I might add a bit more garlic next time, but overall, a fantastic and healthy meal. Easy to make too!
