Description
Indulge in a wholesome, vibrant meal that captures the essence of the Mediterranean in every bite. This sheet pan chicken features succulent bone-in, skin-on thighs roasted alongside fresh, crisp vegetables and aromatic herbs. By utilizing high-heat roasting, this one-pan wonder ensures the chicken stays incredibly juicy while the vegetables soak up the flavorful pan juices. It is a perfect solution for busy weeknights, offering a sophisticated, restaurant-quality dinner with minimal cleanup and maximum flavor.
Ingredients
4 bone-in, skin-on chicken thighs
2 bell peppers, chopped into large chunks
1 red onion, cut into thick wedges
1 zucchini, sliced into half-moons
1/2 cup Kalamata olives, pitted
3 tablespoons extra virgin olive oil
3 cloves garlic, minced
1 tablespoon dried oregano
1 lemon, juiced and zested
1/2 teaspoon sea salt
1/4 teaspoon black pepper
Instructions
Preheat your oven to 400°F (200°C).
In a small bowl, whisk together olive oil, minced garlic, dried oregano, lemon juice, lemon zest, salt, and pepper.
Place chicken thighs, bell peppers, onions, and zucchini onto a large rimmed sheet pan.
Drizzle the prepared marinade over the chicken and vegetables, tossing well to ensure everything is evenly coated.
Arrange the chicken skin-side up and nestle the olives throughout the vegetables.
Roast for 35 to 40 minutes, or until the chicken skin is golden brown and crispy and the internal temperature reaches 165°F (74°C).
Remove from the oven, let rest for 5 minutes, and serve warm.
Notes
Ensure all vegetables are cut to a similar size to promote even cooking. You can add cherry tomatoes or artichoke hearts for extra Mediterranean flair. Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 15
- Cook Time: 40
- Category: Meals
- Method: Roasting
- Cuisine: Mediterranean