Mediterranean Sheet Pan Chicken

Experience the vibrant flavors of the Mediterranean with this easy sheet pan chicken recipe! Juicy chicken thighs are marinated in a delightful mix of garlic, herbs, and lemon, then roasted alongside colorful bell peppers, cherry tomatoes, red onion, and Kalamata olives. Perfectly crispy and loaded with taste, this dish is not only nutritious but also a showstopper for any dinner. Serve it with fresh parsley on top for a beautiful finish. Enjoy this one-pan wonder!

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Ingredients

4 bone-in, skin-on chicken thighs

2 cups cherry tomatoes, halved

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 red onion, cut into wedges

1 cup Kalamata olives, pitted

4 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon smoked paprika

½ teaspoon salt (to taste)

½ teaspoon black pepper (to taste)

4 tablespoons olive oil

Juice of 1 lemon

Fresh parsley, chopped (for garnish)

Instructions

Preheat your oven to 425°F (220°C).

In a large mixing bowl, combine the chicken thighs with olive oil, minced garlic, lemon juice, oregano, thyme, smoked paprika, salt, and pepper. Toss well to coat evenly and marinate for at least 15 minutes.

While the chicken is marinating, prepare your vegetables. On a large sheet pan, arrange the cherry tomatoes, bell peppers, red onion, and Kalamata olives. Drizzle with a little olive oil and a pinch of salt and pepper. Mix well to combine.

After marinating, place the chicken thighs skin-side up on top of the prepared vegetables on the sheet pan.

Roast in the preheated oven for 35-40 minutes, or until the chicken skin is golden brown and crispy, and the internal temperature reaches 165°F (74°C).

For the last 5 minutes of cooking, you can switch the oven to broil to enhance the crispiness of the chicken skin, but keep a close eye to prevent burning.

Remove from the oven and let it rest for 5 minutes. Garnish with fresh chopped parsley before serving.

Prep Time: 15 min | Total Time: 55 min | Servings: 4