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Delve into the vibrant flavors of the Mediterranean with this easy-to-make Sheet Pan Chicken & Veggies recipe. Perfect for busy weeknights or leisurely weekend dinners, this dish combines tender chicken thighs with a colorful medley of vegetables, all roasted together for maximum flavor and minimal cleanup. The allure of Mediterranean cuisine lies in its ability to blend healthful ingredients with bold flavors, creating meals that are not just satisfying but also nourishing. In this recipe, the rich tastes of Kalamata olives, fresh herbs, and zesty lemon come together to create a meal that is not only delicious but also nutritious.

Sheet Pan Mediterranean Chicken and Veggies

Experience the vibrant flavors of the Mediterranean with this easy Sheet Pan Chicken & Veggies recipe! Perfect for busy evenings, it features juicy chicken thighs and a rainbow of roasted vegetables, all infused with zesty lemon, kalamata olives, and fresh herbs. Enjoy a nutritious meal that celebrates health and deliciousness while minimizing cleanup. Elevate your dinner game with this flavorful dish! #MediterraneanCooking #SheetPanMeals #HealthyEating #QuickDinner #Foodie #MealPrep #HealthyRecipes #ComfortFood
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Ingredients
  

4 boneless, skinless chicken thighs

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 zucchini, sliced into half-moons

1 red onion, cut into wedges

1 cup cherry tomatoes, halved

1/3 cup Kalamata olives, pitted and halved

4 cloves garlic, minced

2 teaspoons dried oregano

1 teaspoon smoked paprika

Juice of 1 lemon

1/4 cup olive oil

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C).

    Prepare the Chicken: In a large bowl, combine the chicken thighs with olive oil, minced garlic, lemon juice, dried oregano, smoked paprika, salt, and pepper. Toss until the chicken is fully coated in the marinade. Let it marinate for at least 15 minutes while you prep the vegetables.

      Prepare the Vegetables: In another bowl, add the sliced bell peppers, zucchini, red onion, cherry tomatoes, and Kalamata olives. Drizzle with a little olive oil, and season with salt and pepper. Toss to combine evenly.

        Arrange on Sheet Pan: On a large, lined sheet pan, place the marinated chicken in the center, and surround it with the vegetable mixture. Make sure everything is spread out in a single layer for even roasting.

          Roast: Put the sheet pan in the preheated oven and roast for 25-30 minutes or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.

            Serve: Once cooked, remove from the oven and let it rest for 5 minutes. Top with freshly chopped parsley before serving.

              Enjoy: Serve the Mediterranean Chicken and Veggies with a side of couscous or crusty bread, and enjoy the delicious flavors!

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4