Mediterranean Sheet Pan Chicken and Vegetables
Mediterranean sheet pan chicken is a delicious meal made on one pan! Golden brown chicken, creamy feta, briny olives, and a variety of fresh veggies come together for the easiest and tastiest Mediterranean dish.
Servings: 4 Servings
Equipment
Ingredients
Marinade:
- ¼ cup olive oil
- 5 tablespoons lemon juice
- 3 cloves of garlic minced
- 1 teaspoon grainy Dijon mustard
- 1 teaspoon dried basil
- 1 teaspoon oregano
- ½ teaspoon rosemary
- ¾ teaspoon salt
- ¼ teaspoon black pepper
Other Ingredients:
- 4 or 5 chicken thighs bone in, skin on
- 1 medium zucchini cut into rounds
- 1 red bell pepper cut into slices
- 1 small red onion cut into wedges
- 2 small yellow potatoes ½ inch dice
- ⅓ cup crumbled feta
- ⅓ cup sliced kalamata olives
- 1 pint cherry tomatoes
Instructions
- In a large bowl, whisk together the olive oil, lemon juice, garlic, Dijon mustard, basil, oregano, rosemary, salt, and black pepper. Pat the chicken thighs dry and add them to the bowl and toss to coat. Marinate for at least 15 minutes, or cover and refrigerate for up to 8 hours.
- Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius) and line a large baking sheet with parchment paper.
- Arrange the chicken thighs skin-side up on the prepared baking sheet, letting any excess marinade drip off as you transfer them from the bowl. Arrange the zucchini, red bell pepper, red onion, and potatoes around the chicken. Drizzle the vegetables with 1 tablespoon of the remaining marinade and toss lightly to coat. Discard the remaining marinade.
- Roast for 20 minutes. Remove the pan from the oven and scatter the cherry tomatoes, kalamata olives, and crumbled feta over the sheet pan.
- Return to the oven and roast for another 10–15 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius) and the potatoes are tender.
- Serve as is or over cooked orzo. Garnish with fresh herbs and lemon wedges before serving.
Notes
Cut the potatoes into small ½-inch cubes so they cook through in the same amount of time as the chicken.
Pat the chicken dry before marinating. Removing excess moisture from the skin helps it brown more effectively in the oven.
Broil for extra color. If the chicken skin isn't as golden as you'd like, broil the sheet pan for 2–3 minutes at the end of cooking, watching carefully to prevent burning.
While this is a complete meal all on its own, you can serve it over orzo, couscous, quinoa, or rice to soak up the flavorful juices from the pan.
Adjust the vegetables to your preferences
Nutrition
Serving: 1Serving | Calories: 609kcal | Carbohydrates: 29g | Protein: 30g | Fat: 43g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 22g | Trans Fat: 0.1g | Cholesterol: 153mg | Sodium: 1050mg | Potassium: 1199mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1833IU | Vitamin C: 101mg | Calcium: 139mg | Iron: 4mg