Easy Roasting Pan Mediterranean Chicken
2 to 3 pounds boneless, skinless chicken thighs, trimmed and cut into large chunks
1 pound fresh broccoli florets
1 red bell pepper, sliced into rings
1 medium sweet onion (preferably Vidalia), sliced into thin rings
1 teaspoon dried basil
3/4 to 1 teaspoon sea salt
1/2 to 3/4 teaspoon freshly ground black pepper
5 to 6 tablespoons olive oil
1/3 cup crumbled feta cheese, optional
Preheat oven to 425 degrees F. In a medium mixing bowl, drizzle broccoli with 1 tablespoon olive oil and spread in a single layer in bottom of nonstick roasting pan. In the same bowl, toss red pepper rings with another 1 tablespoon olive oil. Scatter red bell pepper rings over top of broccoli in roasting pan. Using the same bowl, toss sliced onion rings with 1 to 2 tablespoons olive oil and sprinkle with a pinch of salt; set aside.
In a separate bowl, toss chicken chunks with remaining 2 to 3 tablespoons olive oil and season with salt, pepper and dried basil. Scatter chicken chunks evenly around the broccoli and red pepper rings in roasting pan. Top with sliced onions and roast for 30 to 35 minutes until chicken is cooked and vegetables are done. Serve in shallow bowls topped with crumbled feta cheese, if desired.