One Pan Chicken

A pan of food with meat and vegetables in it.

One Pan Chicken

Servings 4 Servings


  • ½ cup olive oil
  • 1 lemon, juiced
  • 1 orange, juiced
  • 4 garlic cloves minced
  • 1 tablespoon dried oregano
  • 1 teaspoon Dijon mustard
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 6 chicken thighs
  • 1 medium zucchini halved lengthwise and sliced or cut into thick rounds
  • 1 yellow bell pepper chopped into 1-inch pieces
  • ½ large red onion sliced into thick wedges
  • 1 pint cherry or grape tomatoes
  • ½ cup Castelvetrano or kalamata olives, pitted
  • ¼ cup feta cheese
  • 2 tablespoons finely chopped fresh parsley


  • Preheat the oven to 425°F.
  • In a large bowl, whisk together the oil, lemon juice, orange juice, garlic, oregano, Dijon mustard, salt, and pepper.
  • Place the chicken thighs in the bowl with the marinade and let marinate for at least 30 minutes.
  • Place the zucchini, bell pepper, red onion, and tomatoes in the bottom of a large cast iron skillet or oven-proof pan. Add the chicken thighs over the veggies, and bake for 35 minutes.
  • Remove the skillet/pan from the oven, add the olives and feta and then place it back in the oven for another 10 to 15 minutes, or until the vegetables are softened and the chicken is cooked through to 165°F.
  • Finish with fresh chopped fresh parsley. Enjoy!