Description
Mediterranean Sheet Pan Chicken is a simple and flavorful one pan chicken dish perfect for an easy dinner. This weeknight dinner combines roasted chicken thighs with colorful veggies and fresh herbs for a family dinner everyone will enjoy.
Ingredients
Scale
- 1 to 1 1/2 pounds chicken thighs bone-in skin-on
- 1/2 of a large red onion sliced into wedges
- 1 red bell pepper seeds removed cut into 1 inch pieces
- 1 small zucchini cut into rounds
- 1/2 cup crumbled feta cheese
- 1/2 cup kalamata olives pitted
- 1 pint cherry tomatoes
- Fresh parsley chopped for garnish
- Fresh dill for garnish
- Lemon wedges for garnish
- 1/4 cup extra virgin olive oil
- 1 lemon juiced
- 4 garlic cloves minced
- 1 teaspoon dried oregano
- 1/2 teaspoon rosemary
- 1/2 teaspoon thyme
- 1 teaspoon dried dill
- 1 teaspoon dried basil
- 1/2 teaspoon sea salt
- 1/8 teaspoon black pepper
Instructions
- Combine olive oil lemon juice garlic oregano rosemary thyme dill basil salt and pepper in a small bowl and whisk well.
- Place chicken thighs in a large bowl and toss with three quarters of the marinade until fully coated. Cover and chill for 15 minutes but no longer than 2 hours.
- Heat the oven to 425 degrees F.
- In another bowl combine red onion bell pepper zucchini with the remaining marinade and mix until vegetables are evenly coated. Spread the veggies onto a baking sheet.
- Arrange the marinated chicken thighs on top of the vegetables on the sheet pan.
- Roast for 20 minutes then take the pan out to add olives tomatoes and feta cheese.
- Continue baking for 10 more minutes or until the chicken reaches 165 degrees F.
- Remove from oven sprinkle with fresh parsley and dill then serve with lemon wedges and your choice of side.
Notes
- Leftovers can be stored in an airtight container in the fridge for up to 3 days
- When ready to enjoy place back into the hot oven to warm through
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Mediterranean
Nutrition
- Calories: 624kcal
- Sugar: 7g
- Sodium: 920mg
- Fat: 49g
- Saturated Fat: 12g
- Unsaturated Fat: 8g + 24g
- Trans Fat: 0.1g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 33g
- Cholesterol: 183mg