Sheet Pan Mediterranean Chicken
Total Time
40 minutes
Prep Time
15 minutes
Cook Time
25 minutes
Rating
5 out of 5 stars
(48)
Ingredients
4 servings
- 1/4 cup olive oil
- zest of 1 lemon
- 4 garlic cloves, minced or pressed
- 1 tablespoon fresh rosemary, chopped
- 1 1/2 teaspoons oregano, dried
- 1 teaspoon coriander, ground
- 1/2 teaspoon smoked paprika
- 1 tablespoon dijon mustard
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1 ½ pounds skinless boneless chicken thighs ( or breasts)
- 15 ounces chickpeas, canned or soaked and cooked
- 1/2 cup kalamata olives
- 15 ounces artichoke hearts (in water or frozen)
- 1 yellow bell pepper
- 1 cup cherry or grape tomatoes
- 1 small or 1/2 a large red onion
- 1/4 cup lemon juice
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Preparation
Step 1
Preheat the oven to 450F. Mix together olive oil, lemon zest, garlic, rosemary, oregano, coriander, smoked paprika, dijon mustard, salt and pepper. Reserve 1 1/2 tablespoons of the marinade in a separate bowl and set this aside.
Step 2
Rub the larger portion of marinade on the chicken thighs. Let them sit for at least 1/2 an hour, longer is even better, up to overnight.
Step 3
Gently toss the reserved marinade with the chickpeas, olives, artichoke hearts, bell pepper, cherry tomatoes, and onion together. Add a splash more olive oil if needed.
Step 4
Line a baking sheet with parchment or oil it well. Arrange chicken and veggie mixture on the pan in mostly a single layer. Gently spoon lemon juice over the top being mindful of the rub. Sprinkle with a little salt and pepper (optional!).
Step 5
Bake for 20 minutes until chicken thighs are 175F or breasts reach 165F
Step 6
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