Best Roasted Chicken Thighs With Zucchini And Feta Recipes

Roasted Chicken Thighs With Zucchini and Feta image

Provided by Tarteausucre

Categories Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

2 1/2 lbs skinless chicken thighs, rinsed and patted dry
2 medium zucchini, cut into 1-inch chunks
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
2 teaspoons dried oregano
3/4 teaspoon salt
1/2 teaspoon black pepper, freshly ground
1 lemon, zest of, finely grated
1/2 cup reduced-fat feta cheese, crumbled

Steps:

Preheat the oven to 425 degrees. In a baking pan, toss together all of the ingredients except the feta cheese. Bake for 20 minutes.
Raise the temperature to 475 degrees. Sprinkle the feta over the top of the chicken and zucchini and continue to bake until the chicken is cooked through and lightly golden, about 10 minutes longer. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 417.4, Fat 18.1, SaturatedFat 3.8, Cholesterol 235.5, Sodium 690.4, Carbohydrate 4.3, Fiber 1.4, Sugar 1.7, Protein 57.1

Mediterranean Chicken Thighs with Potatoes, Peppers and Feta image

Provided by Valerie Bertinelli

Categories main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 16

6 bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 yellow onion, halved and sliced
1 red bell pepper, sliced into strips
1 yellow bell pepper, sliced into strips
3/4 teaspoon red pepper flakes
1/2 pound baby gold potatoes, quartered
3 garlic cloves, peeled and thinly sliced
1 cup cherry tomatoes
1/2 cup red wine vinegar
1 tablespoon chopped fresh oregano leaves
1 tablespoon fresh thyme leaves
One 12-ounce can quartered artichoke hearts, drained
1/3 cup crumbled feta cheese
2 tablespoons chopped fresh parsley

Steps:

Preheat the oven to 400 degree F. Heat a large, high-sided, oven-safe skillet over medium-high heat. Sprinkle the skin side of the chicken thighs with salt and pepper. Add the olive oil to the hot pan and place the chicken in the pan, skin-side down. Sprinkle the other side of the chicken with salt and pepper. Let the chicken cook until it easily releases from the pan and is golden brown, about 8 minutes. Flip the chicken and allow to cook for an additional 2 minutes. Remove the chicken to a plate and set aside.
Turn the heat down to medium and add the onion, peppers and red pepper flakes and sprinkle with salt. Let the vegetables cook, stirring regularly, until slightly wilted, about 3 minutes. The natural liquid from the vegetables will help deglaze the pan. Add in the potatoes and garlic and sprinkle with salt and cook, stirring occasionally, for an additional 3 minutes. Add in the tomatoes, vinegar, oregano, thyme and artichoke hearts. Sprinkle with salt and pepper and stir to combine. Turn off the heat and nestle the chicken thighs on top of the vegetables.
Transfer the pan to the oven and bake, uncovered, until the internal temperature of the chicken is 165 degrees F and the potatoes are fork tender, about 35 minutes. Remove the pan from the oven and sprinkle with feta cheese and parsley.

Sheet-Pan Chicken With Zucchini and Basil image

Provided by Melissa Clark

Time 40m

Yield 2 to 3 servings

Number Of Ingredients 10

1 3/4 pounds bone-in, skin-on chicken thighs and drumsticks
Salt and freshly ground black pepper
1 1/4 pounds zucchini, sliced into 1-inch chunks (about 5 cups)
2 fat garlic cloves, finely grated, passed through a press or minced
2 teaspoons dried mint or oregano
1 teaspoon coriander seeds, cracked with a mortar and pestle or the flat side of a chef's knife (optional)
1/4 teaspoon red-pepper flakes, plus more for serving
3 tablespoons extra-virgin olive oil, plus more as needed
Lemon wedges, for serving
1/2 cup torn fresh basil leaves, for serving

Steps:

Heat oven to 425 degrees. Pat chicken dry with paper towels, and season all over with 1 teaspoon salt and 1/2 teaspoon black pepper. Place zucchini on a rimmed sheet pan, and season with a little more salt and pepper.
In a small bowl, combine garlic, mint or oregano, coriander (if using) and red-pepper flakes. Whisk in oil. Add chicken to the pan with the zucchini pieces and pour garlic mixture over all, tossing until well coated. Spread chicken and zucchini in a single layer, and roast until chicken is cooked through and zucchini is browned and caramelized, 30 to 40 minutes. You don't need to turn anything.
Once the pan is out of the oven, squeeze a lemon wedge over everything. Garnish with basil and serve with more lemon wedges and red-pepper flakes on the side.