Description
A simple yet flavorful Mediterranean Chicken Sheet Pan Recipe that combines juicy chicken, vibrant vegetables, and aromatic herbs, all cooked together on one pan for easy cleanup.
Ingredients
Scale
- 4 boneless, skinless chicken thighs (about 1.5 pounds)
- 2 cups cherry tomatoes
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium red onion, cut into wedges
- 3 cloves garlic, minced
- 1/4 cup olive oil
- Juice of 1 lemon
- 1 tablespoon dried oregano
- Salt and pepper to taste
- 1 cup Kalamata olives (optional)
- 1 zucchini, sliced (optional)
- Feta cheese, crumbled (optional)
- Fresh parsley or basil, chopped (optional)
Instructions
- Marinate the chicken by combining olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper in a bowl. Add chicken thighs and coat well. Cover and refrigerate for at least 30 minutes.
- Prepare the vegetables by chopping them into bite-sized pieces and tossing them with olive oil, salt, and pepper.
- Preheat the oven to 400°F (200°C). Arrange the marinated chicken in the center of a sheet pan and surround it with the prepared vegetables.
- Bake for 25-30 minutes until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
Notes
- For extra flavor, marinate the chicken overnight.
- Use seasonal vegetables for variety.
- Let the dish rest for a few minutes before serving.
- Prep Time: 15-20 minutes
- Cook Time: 25-30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg