On the menu tonight – Sheet-pan Mediterranean Chicken and Vegetables!
Sheetpan meals are great for getting dinner on the table quickly without having to clean a bunch of pots and pans when you’re finished.
In this dish, I put the veggies on the sheetpan, sprinkled them with olive oil and seasoning and mixed everything up to season everything evenly. I put the chicken down next, seasoning both sides, then in to the oven. Other than some chopping to make sure the veggies cook evenly, that’s it.
Once you’re done, the only thing you have to clean is the sheetpan and the dishes you ate from. I hope you’ll try this dish and let me know how it turned out.
Sheet-pan Mediterranean Chicken and Vegetables
Sheet-pan Mediterranean Chicken and Vegetables
Ingredients
- 2 lbs bone-in, skin-on chicken thighs
- 1 red onion, cut in to 8 wedges
- 1 lemon, zested and juiced
- 1/4 - 1/2 cup Kalamata olives, pitted and halved
- 1 cup cherry or grape tomatoes, halved
- 14 oz jar artichoke hearts
- 1-2 zucchini, diced
- 2 Tbsp olive oil
- 1 1/2 - 2 tsp Kosher salt
- 1 1/2 - 2 tsp freshly ground black pepper
- 1 tsp sweet paprika
- 1-2 tsp garlic powder
- 4-6 oz of feta cheese for garnish
Instructions
Pre-heat oven to 450 degrees
position rack in the middle of the oven (if two sheetpans won't fit on one shelf of your oven, position another rack just below middle rack)
Put all the ingredients on two sheet pans, sprinkle with olive oil and seasonings, then toss to evenly coat all the ingredients (you could also start with the ingredients in a bowl, then transferring to the sheet pans)
Bake for 20 minutes
Turn over the chicken and veggies, then put back in the oven for another 10-15 minutes
When the chicken is finished cooking, garnish with some crumbled feta and a sprinkle of lemon juice before serving
Notes
I put the chicken skin-side down first. This allows the skin to get nice and crispy after it is turned.