Mediterranean Sheet Pan Chicken is a vibrant, flavorful dish that brings the essence of the Mediterranean to your table. This recipe combines tender chicken with a medley of fresh vegetables, aromatic herbs, and tangy olives, all roasted together on a single sheet pan. It’s a perfect balance of simplicity and bold flavors, making it an ideal choice for a healthy and satisfying meal with minimal cleanup.
Ingredients:
- 4 bone-in, skin-on chicken thighs
- 1 medium zucchini, sliced into half-moons
- 1 red bell pepper, cut into strips
- 1 yellow bell pepper, cut into strips
- 1 red onion, cut into wedges
- 1 cup cherry tomatoes
- 1/2 cup Kalamata olives, pitted
- 1/4 cup olive oil
- 2 lemons (1 juiced, 1 sliced)
- 4 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup crumbled feta cheese (optional)
- Fresh parsley, chopped (for garnish)
Instructions:
- Preheat the Oven:
Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it with olive oil. - Prepare the Marinade:
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, smoked paprika, cumin, salt, and black pepper. This marinade will infuse the chicken and vegetables with Mediterranean flavors. - Marinate the Chicken:
Place the chicken thighs in a large bowl or zip-top bag. Pour half of the marinade over the chicken, ensuring each piece is well coated. Let it marinate for at least 30 minutes, or up to 2 hours in the refrigerator for deeper flavor. - Prepare the Vegetables:
In a separate bowl, toss the zucchini, bell peppers, red onion, cherry tomatoes, and olives with the remaining marinade. Mix well to coat the vegetables evenly. - Assemble the Sheet Pan:
Arrange the marinated chicken thighs on the sheet pan, skin-side up. Scatter the vegetables around the chicken, ensuring they are spread out in a single layer. Place lemon slices on top of the chicken and vegetables for added zest. - Roast the Chicken and Vegetables:
Roast in the preheated oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender and slightly caramelized. If desired, broil for an additional 2-3 minutes to crisp up the chicken skin. - Add the Finishing Touches:
Remove the sheet pan from the oven and sprinkle crumbled feta cheese over the vegetables (if using). Garnish with freshly chopped parsley for a burst of color and freshness. - Serve and Enjoy:
Serve the Mediterranean Sheet Pan Chicken hot, straight from the pan. Pair it with crusty bread, couscous, or a simple green salad for a complete meal.
Tips for Success:
- For even cooking, ensure the chicken thighs are similar in size.
- Feel free to customize the vegetables based on your preferences or seasonal availability.
- If you prefer boneless chicken, adjust the cooking time accordingly to prevent overcooking.
This Mediterranean Sheet Pan Chicken is a delightful fusion of flavors and textures, offering a wholesome and delicious dining experience. It’s a versatile recipe that can be tailored to suit your taste, making it a go-to option for busy weeknights or casual gatherings. Enjoy the taste of the Mediterranean in every bite!