Mediterranean Chicken Sheet Pan Dinner

Mediterranean Chicken Sheet Pan Dinner
  • PREP TIME
    15 mins
  • COOK TIME
    40 mins
  • TOTAL TIME
    55 mins
  • SERVING
    4 People
  • VIEWS
    634

Transport your taste buds to the sun-kissed shores of the Mediterranean with this vibrant and effortless sheet pan dinner. Juicy chicken thighs mingle with colorful vegetables, all bathed in a zesty, herbaceous marinade. Minimal cleanup, maximum flavor!

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    41 g
  • Cholesterol
    85 mg
  • Fiber
    7 g
  • Protein
    23 g
  • Saturated Fat
    8 g
  • Sodium
    1113 mg
  • Sugar
    4 g
  • Fat
    32 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 5 mins Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper for easy cleanup. (5 minutes)

Image Step 02
02 Step

Recipe View 3 mins In a large bowl, whisk together the olive oil, lemon juice, balsamic vinegar, tarragon, oregano, paprika, salt, and pepper. (2 minutes)

Image Step 03
03 Step

Recipe View 5 mins Add the chicken thighs, red onion, mini bell peppers, and baby potatoes to the bowl. Toss to ensure everything is evenly coated in the marinade. (5 minutes)

Image Step 04
04 Step

Recipe View 5 mins Transfer the chicken and vegetable mixture to the prepared baking sheet, spreading it in a single layer. Arrange lemon slices amongst the vegetables and chicken. (3 minutes)

Image Step 05
05 Step

Recipe View 40 mins Bake in the preheated oven for 35-40 minutes, or until the chicken is cooked through and the vegetables are tender. A meat thermometer inserted into the thickest part of the chicken thigh should read 165°F (74°C). (40 minutes)

Image Step 06
06 Step

Recipe View 2 mins Remove from the oven and sprinkle evenly with crumbled feta cheese, chopped fresh parsley, and halved Kalamata olives. (2 minutes)

Image Step 07
07 Step

Recipe View Serve immediately and enjoy!

For extra crispy chicken skin, broil for the last 2-3 minutes of cooking, keeping a close eye to prevent burning.
Feel free to substitute other vegetables, such as zucchini, broccoli florets, or cherry tomatoes, based on your preference and what's in season.
If you don't have balsamic vinegar, red wine vinegar can be used as a substitute.
For a spicier dish, add a pinch of red pepper flakes to the marinade.
The chicken can be marinated for up to 4 hours in the refrigerator for more intense flavor.

Dessie Lang

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.9/ 5 ( 211 Ratings)
Total Reviews: (8)
  • Loy Littel

    The chicken was perfectly cooked and the vegetables were tender. I'll definitely be making this again.

  • Jaeden Fadel

    I used boneless, skinless chicken thighs, and it still turned out great. I just reduced the cooking time slightly.

  • Dorcas Herman

    This recipe is a lifesaver on busy weeknights! It's so easy to throw together, and the flavors are amazing.

  • Scottie Morissette

    This is a great way to use up leftover vegetables. I've added carrots, broccoli, and cauliflower, and it's always delicious.

  • Lillie Lowe

    My family loved this dish! Even my picky eaters enjoyed the chicken and vegetables.

  • Andreane Williamson

    The feta cheese and olives really make this dish special. It's like a taste of the Mediterranean.

  • Lorenzo Kerluke

    I added some zucchini and cherry tomatoes to the sheet pan, and it was even more delicious!

  • Keara Connelly

    I've made this recipe several times, and it's always a hit. Thanks for sharing!

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