Greek Lemon Oregano Chicken with Roasted Vegetables
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Ingredients
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Preheat oven to 425°F. In a large bowl, combine lemon juice, zest, garlic, oregano, olive oil, 1 tsp kosher salt, and pepper. Reserve 1–2 tbsp of marinade before adding chicken. Coat chicken thighs evenly; rub some marinade under the skin if desired. For less garlic burn risk, use thinly sliced garlic or add minced garlic halfway through roasting.
Toss zucchini, cherry tomatoes, and red onion with remaining 1/2 tsp kosher salt. Let sit 5–10 minutes, then pat dry and spread in a single layer on a large sheet pan. Place chicken thighs skin-side up with space around them so skin is not sitting directly on wet vegetables.
Roast until internal temperature reaches 165°F, typically 40–50 minutes. For crispier skin, broil on high for 2–3 minutes at the end — only if not using parchment, and watch closely. Garnish with fresh parsley and serve immediately.
Note: Vegetables will soften significantly if frozen — best eaten fresh or stored in fridge only.
Oregano is one of the most antioxidant-dense herbs per gram — its polyphenols, particularly rosmarinic acid, have demonstrated anti-inflammatory properties in multiple studies. Combined with olive oil, the fat-soluble compounds absorb more efficiently.