Oregano-Crusted Chicken Thighs

Herb-roasted chicken thighs with golden crispy skins and tender zucchini, complemented by a refreshing Mediterranean cucumber and tomato salad.

• Prep: 15 min
• Cook: 25 min
• Total: 40 min
• Servings: 4
• Cuisine: Mediterranean
• Difficulty: Easy
• Cost: $3.61/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• Low-Calorie
• Low-Carb
• Low-Sugar
• High-Protein
• Paleo
• Whole30
• Soy-Free
• Low-Saturated-Fat

Tags

• roast
• bake
• healthy
• fresh

Ingredients

• 1.5 pound chicken thighs (boneless, skinless, trimmed)
• 1.5 tablespoon dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 0.5 teaspoon black pepper (ground)
• 1.5 tablespoon olive oil (extra virgin)
• 2 zucchinis (sliced into 1/2-inch rounds)
• 2 English cucumbers (diced)
• 1 cup cherry tomatoes (halved)
• 1 tablespoon red wine vinegar

Instructions

1. Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2. In a small bowl, combine the dried oregano, garlic powder, 3/4 teaspoon of the salt, and the black pepper. Rub 1 tablespoon of olive oil over the chicken thighs and zucchini rounds, then coat all sides with the oregano seasoning mixture.
3. Arrange the chicken thighs and zucchini in a single layer on the prepared baking sheet. Roast for 22 to 25 minutes until the chicken reaches an internal temperature of 165°F and the zucchini is golden and tender.
4. While the chicken roasts, combine the diced English cucumber, halved cherry tomatoes, red wine vinegar, remaining 1/2 tablespoon of olive oil, and remaining 1/4 teaspoon of salt in a bowl to make a crisp side salad.
5. Serve the roasted chicken thighs hot with the caramelized zucchini and chilled cucumber salad.

Notes

Boneless chicken thighs stay juicy in the oven and develop great crust.

Nutrition (per serving)

• Calories: 312
• Protein: 37.6 g
• Carbohydrates: 14.1 g
• Fat: 14.7 g
• Fiber: 2.7 g
• Sodium: 745 mg
• Saturated Fat: 3.2 g
• Sugar: 5.7 g
• Cholesterol: 144 mg