Mediterranean Chicken Sheet Pan Dinner

Why You’ll Love This Recipe

I love this Mediterranean Chicken Sheet Pan Dinner because it’s incredibly flavorful yet simple to make. The chicken thighs come out juicy and tender, while the vegetables roast perfectly, caramelizing to bring out their natural sweetness. The balance of herbs like oregano and tarragon combined with the lemony vinaigrette makes every bite feel fresh and vibrant. Plus, it’s a one-pan wonder, meaning less mess and more time to relax!

Ingredients

• ¼ cup extra-virgin olive oil

• Juice of 1 lemon

• 2 tablespoons balsamic vinegar

• 1 teaspoon dried tarragon

• 1 teaspoon dried oregano

• 1 teaspoon paprika

• 1 teaspoon salt

• ½ teaspoon black pepper

• 4 chicken thighs with skin

• 1 small red onion, sliced into petals

• 8 mini bell peppers, halved lengthwise and seeded

• 1 pound baby potatoes, halved

• 1 lemon, sliced

• ¼ cup crumbled feta cheese

• ¼ cup fresh parsley, chopped

• 8 pitted kalamata olives

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven: Set the oven to 425°F (220°C) and line a large rimmed baking sheet with aluminum foil for easy cleanup.

2. Prepare the marinade: In a large bowl, whisk together olive oil, the juice of one lemon, balsamic vinegar, dried tarragon, oregano, paprika, salt, and black pepper.

3. Coat the ingredients: Add the chicken thighs, sliced onion, mini bell peppers, and baby potatoes to the bowl. Stir everything together to ensure it’s evenly coated in the marinade.

4. Transfer to the sheet pan: Spread the chicken and vegetables evenly on the prepared baking sheet. Arrange the lemon slices over the vegetables, making sure the chicken skin stays uncovered to allow it to brown.

5. Bake: Place the sheet pan in the preheated oven and bake for about 40 minutes, or until the chicken is fully cooked and the potatoes are tender.

6. Finish and serve: Remove from the oven and top the chicken and vegetables with crumbled feta cheese, fresh parsley, and kalamata olives. Serve hot and enjoy!

Servings and Timing

This recipe serves 4.

• Prep Time: 15 minutes

• Cook Time: 40 minutes

• Total Time: 55 minutes

Variations

• Chicken alternative: You can substitute chicken thighs with boneless, skinless chicken breasts or even chicken drumsticks.

• Add more veggies: Feel free to add other Mediterranean vegetables like zucchini, eggplant, or cherry tomatoes for extra flavor and color.

• Vegan version: Replace the chicken with chickpeas or tofu for a plant-based version. Make sure to adjust the cooking time as needed for the substitute.

Storage/Reheating

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

• Reheating: To reheat, place the leftovers on a baking sheet and warm them in the oven at 350°F for 10-15 minutes, or until heated through.

Can you freeze it? Yes! You can freeze the cooked chicken and vegetables for up to 3 months. When ready to eat, thaw in the fridge overnight and reheat in the oven or on the stovetop.

FAQs

Can I use a different type of vinegar?

Yes! If you don’t have balsamic vinegar, you can substitute with red wine vinegar or apple cider vinegar for a slightly different flavor.

Can I make this dish ahead of time?

You can prepare the marinade and chop the vegetables ahead of time, then store everything in the refrigerator for up to a day before cooking. Just toss it all together and bake when you’re ready.

How do I know when the chicken is fully cooked?

The chicken should reach an internal temperature of 165°F (75°C) to be fully cooked. You can use a meat thermometer to check for doneness.

Can I make this with other cuts of chicken?

Definitely! Chicken drumsticks, breasts, or even bone-in chicken thighs will work. Just adjust the cooking time depending on the cut you choose.

Can I use dried parsley instead of fresh?

While fresh parsley is preferred for a burst of color and flavor, you can use dried parsley in a pinch. Use about 1 tablespoon of dried parsley instead of fresh.

Conclusion

This Mediterranean Chicken Sheet Pan Dinner is the perfect combination of vibrant vegetables, juicy chicken, and bold flavors, all cooked together in one easy-to-clean pan. The tangy lemon and balsamic marinade infuses the chicken and veggies with incredible depth, and the addition of feta, olives, and fresh parsley takes it to the next level. It’s a quick, healthy, and delicious meal that’s sure to become a favorite in your dinner rotation!

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