Mediterranean Sheet Pan Chicken

Name: Mediterranean Sheet Pan Chicken
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 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

Mediterranean Sheet Pan Chicken is a quick and easy meal that requires very little clean-up. The juicy chicken pairs so nicely with the fresh roasted vegetables, creamy feta cheese and salty olives. The fresh herbs and lemon add Mediterranean flavor to this dish. Serve with brown rice, hummus or on its own.

Prep15 min
Cook20 min
Total35 min
Makes4 servings
Calories624

Ingredients

4 servings

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

For marinade:

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

Method

1
In a small mixing bowl add the marinade ingredients: olive oil, lemon juice, garlic, oregano, rosemary, thyme, dill, basil, salt and pepper and whisk to combine.
2
Add the chicken thighs into a large mixing bowl and add 3/4 of the marinade. Use tongs or your hands to coat the chicken with the marinade.
3
Cover the bowl with plastic wrap or aluminum foil and refrigerate for 15 minutes {not more than 2 hours}.
4
Preheat the oven to 425 degrees F.
5
In a medium mixing bowl add the red onion, bell pepper, zucchini and add the remaining marinade to the vegetables. Toss the vegetables in the marinade until coated. Spread the vegetables on the baking sheet.
6
Remove the chicken from the marinade and nestle the chicken into the vegetables.
7
Baked for 20 minutes, remove the baking sheet and add the kalamata olives, tomatoes and the feta cheese. Cook another 10 minutes or until the chicken reaches an internal temperature of 165 degrees F.
8
Remove from the oven and sprinkle fresh parsley and fresh dill over the sheet pan meal. Serve alongside rice, quinoa or potatoes or on its own with lemon wedges.