Eosinophilic Esophagitis Friendly Sheet Pan Italian Chicken
Total time1 hr
Prep time15 min
Cook time45 min
5.0(27)
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Learn more →Ingredients
4 servings
- 3 lbs bone-in, skin-on chicken thighs and drumsticks (about 6–8 pieces)
- 3 tbsp olive oil
- 3 tbsp fresh lemon juice (from about 1 lemon)
- 4 garlic cloves, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp dried rosemary
- ½ tsp red pepper flakes
- 1 tsp salt
- ½ tsp black pepper
- 1 pint cherry tomatoes
- 1 red bell pepper, cut into 1-inch strips
- 1 medium zucchini, cut into ½-inch half-moons
- ½ cup pitted kalamata olives
- ¼ cup fresh parsley, roughly chopped (optional)
For serving
- 1 lemon, cut into wedges (optional)
Instructions
- 1
Heat the oven to 425°F (220°C). Pat the chicken pieces completely dry with paper towels.
- 2
In a large mixing bowl, whisk together the olive oil, lemon juice, garlic, oregano, basil, rosemary, red pepper flakes, salt, and black pepper. Add the chicken pieces and toss to coat thoroughly. Let the chicken sit in the marinade while you prepare the vegetables, about 5 minutes.
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