Sheet Pan Mediterranean Chicken
A simple and flavorful sheet pan Mediterranean chicken recipe featuring juicy chicken thighs, vibrant vegetables, and classic Mediterranean herbs and spices. Perfect for an easy weeknight dinner with minimal cleanup.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 1x
Ingredients
6 bone-in, skin-on chicken thighs
1 large red bell pepper, sliced into strips
1 medium red onion, cut into wedges
1 pint cherry tomatoes
1 medium zucchini, sliced into half-moons
3 tablespoons extra virgin olive oil
1 tablespoon lemon juice
4 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup pitted Kalamata olives
2 tablespoons chopped fresh parsley
Instructions
Preheat the oven to 425°F (220°C).
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, dried thyme, smoked paprika, ground cumin, salt, and black pepper to create the marinade.
Place the chicken thighs in a large bowl and pour half of the marinade over them. Toss to coat evenly and set aside.
In a separate large bowl, combine the sliced red bell pepper, red onion wedges, cherry tomatoes, zucchini slices, and Kalamata olives. Pour the remaining marinade over the vegetables and toss to coat.
Arrange the marinated vegetables in a single layer on a large sheet pan.
Place the chicken thighs skin-side up on top of the vegetables on the sheet pan.
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 skin is crispy.
Remove the sheet pan from the oven and let the chicken rest for 5 minutes.
Sprinkle the chopped fresh parsley over the chicken and vegetables before serving.