MediterraneanMainGluten-Free

Mediterranean Chicken Sheet Pan Dinner

Name: Mediterranean Chicken Sheet Pan Dinner
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1/4 cup extra-virgin olive oil; 1 lemon, juiced; 2 tbsp balsamic vinegar; 1 tsp dried tarragon; 1 tsp dried oregano; 1 tsp paprika; 1 tsp salt; 1/2 tsp black pepper; 4 chicken thighs with skin; 1 small red onion, sliced into petals; 8 mini bell peppers, halved lengthwise and seeded; 1 lb baby potatoes, halved; 1 lemon, sliced; 1/4 cup crumbled feta cheese; 1/4 cup fresh parsley, chopped; 8 pitted kalamata olives

Bright lemon and aromatic herbs create a vibrant marinade that infuses tender chicken with Mediterranean charm while roasted vegetables caramelize alongside. One sheet pan means minimal cleanup and maximum flavor, with balsamic vinegar adding subtle depth to every bite. Perfect for busy weeknights when you want restaurant-quality taste without the fuss.

Prep

15 minutes

Cook

40 minutes

Total

55 minutes

Serves

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Ingredients

Units

Instructions

1
Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with aluminum foil.
2
Whisk together olive oil, juice of 1 lemon, vinegar, tarragon, oregano, paprika, salt, and pepper in a large bowl.
3
Add chicken thighs, onion, baby bell peppers, and potatoes. Stir until everything is evenly coated.
4
Transfer the vegetable-chicken mixture to the prepared baking sheet and spread in an even layer. Scatter lemon slices over the vegetables, making sure to leave the chicken uncovered so that the skin will brown.
5
Bake in the preheated oven for about 40 minutes. Remove from oven and top with feta, parsley, and olives.

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Mediterranean Chicken Sheet Pan Dinner

Prep

15 minutes

Cook

40 minutes

Total

55 minutes

Serves

Jump to recipe

Ingredients

Units

Instructions

1
Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with aluminum foil.
2
Whisk together olive oil, juice of 1 lemon, vinegar, tarragon, oregano, paprika, salt, and pepper in a large bowl.
3
Add chicken thighs, onion, baby bell peppers, and potatoes. Stir until everything is evenly coated.
4
Transfer the vegetable-chicken mixture to the prepared baking sheet and spread in an even layer. Scatter lemon slices over the vegetables, making sure to leave the chicken uncovered so that the skin will brown.
5
Bake in the preheated oven for about 40 minutes. Remove from oven and top with feta, parsley, and olives.

Reviews

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