Sheet Pan Mediterranean Chicken
A flavorful and easy one-pan meal featuring juicy chicken thighs roasted with Mediterranean vegetables and herbs. Perfect for a quick weeknight dinner with minimal cleanup.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 1x
Ingredients
4 bone-in, skin-on chicken thighs
1 red bell pepper, cut into 1-inch pieces
1 yellow bell pepper, cut into 1-inch pieces
1 medium red onion, cut into wedges
1 cup cherry tomatoes
1 cup pitted Kalamata olives
3 tablespoons olive oil
1 tablespoon fresh lemon juice
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cloves garlic, minced
1/4 cup crumbled feta cheese
2 tablespoons chopped fresh parsley
Instructions
Preheat the oven to 425°F (220°C).
In a large bowl, combine the olive oil, lemon juice, dried oregano, dried thyme, garlic powder, smoked paprika, salt, black pepper, and minced garlic. Stir well to create the marinade.
Add the chicken thighs to the marinade and toss to coat evenly. Let marinate for 5 minutes while preparing the vegetables.
Place the red bell pepper, yellow bell pepper, red onion, cherry tomatoes, and Kalamata olives on a large sheet pan.
Drizzle half of the remaining marinade over the vegetables and toss to coat.
Arrange the chicken thighs skin-side up on top of the vegetables on the sheet pan.
Drizzle the remaining marinade over the chicken thighs.
Roast in the preheated oven for 30 to 35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
Remove the sheet pan from the oven and sprinkle the crumbled feta cheese and chopped fresh parsley over the chicken and vegetables.
Let rest for 5 minutes before serving.