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Mediterranean Sheet Pan Dinner

Mediterranean Sheet Pan Chicken Dinner Recipe

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 4 bone-in, skin-on chicken thighs
  • 1 red onion, cut into 1-inch wedges
  • 2 bell peppers, seeded and cut into 1-inch pieces
  • 1 medium zucchini, halved and sliced into ½-inch half-moons
  • 4 garlic cloves, smashed
  • 3 tbsp olive oil
  • 1 lemon, juiced
  • 2 tsp dried oregano
  • 1 tsp kosher salt, plus more for chicken
  • ½ tsp black pepper
  • 1 cup cherry tomatoes
  • ½ cup pitted Kalamata olives
  • ½ cup crumbled feta
  • Handful fresh parsley or basil, for serving

Method
 

  1. Pat chicken dry, season with salt, pepper, and 1 tsp oregano. Set aside.
  2. Toss onion, peppers, zucchini, and garlic with olive oil, lemon juice, remaining oregano, salt, and pepper on a large rimmed baking sheet. Spread in a single layer.
  3. Nestle chicken skin side up on vegetables. Roast at 425°F (220°C) for 25 minutes.
  4. Scatter cherry tomatoes and olives around chicken. Roast another 15 to 20 minutes until chicken reaches 165°F (74°C).
  5. Sprinkle feta and fresh herbs over the top. Spoon pan juices over the chicken and serve immediately.

Notes

If your chicken thighs are especially large, the cook time may lean toward the longer side, so use an instant-read thermometer to check. Let the chicken rest on the pan for 5 minutes while you plate the vegetables for the juiciest meat.