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Mediterranean Chicken Sheet Pan Dinner

Mediterranean Chicken Sheet Pan Dinner

Name: Mediterranean Chicken Sheet Pan Dinner
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Ingredients: ¼ cup extra-virgin olive oil; lemon, juiced; 2 tablespoons balsamic vinegar; 1 teaspoon dried tarragon; 1 teaspoon dried oregano; 1 teaspoon paprika; 1 teaspoon salt; ½ teaspoon black pepper; 4 chicken thighs with skin; 1 small red onion, sliced into petals; 8 mini bell peppers, halved lengthwise and seeded; 1 pound baby potatoes, halved; 1 lemon, sliced; ¼ cup crumbled feta cheese; ¼ cup fresh parsley, chopped; 8 pitted kalamata olives

Rating: 4.87 stars

45 Ratings
36 Reviews
15 Photos

Bold flavors and colors combine on one sheet pan for a simple yet impressive dinner. Bonus is the minimal cleanup!

By Soup Loving Nicole

Gallery

Recipe Summary

prep:

15 mins

cook:

40 mins

total:

55 mins

Servings:

Yield:

4 servings

Nutrition Info

Directions

Step 1

Preheat the oven to 425 degrees F (220 degrees C). Line a large rimmed baking sheet with aluminum foil.

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Step 2

Whisk olive oil, juice of 1 lemon, vinegar, tarragon, oregano, paprika, salt, and pepper together in a large bowl. Add chicken thighs, onion, baby bell peppers, and potatoes. Stir until everything is evenly coated.
Step 3

Transfer vegetable-chicken mixture to the prepared baking sheet and spread in an even layer. Scatter lemon slices over the vegetables, making sure to leave the chicken uncovered so that the skin will brown.
Step 4

Bake in preheated oven for about 40 minutes. Remove from oven and top with feta, parsley, and olives.

Cook's Note:

If you are not a fan of olives, try substituting capers or chopped artichoke hearts.

Nutrition Facts

Per Serving:

533 calories; protein 23g; carbohydrates 41.3g; fat 32.4g; cholesterol 84.9mg; sodium 1112.8mg. Full Nutrition

Reviews (36)

Most helpful positive review

Tina Gugliemelli

12/28/2018

This is so easy and flavorful! I added more types of vegetables such as asparagus carrots and mushrooms. I also tried it with a bottled Balsamic Vinaigrette marinade/dressing for added ease. I will definitely make this again and suggest you try it too! So good!! Read More

Helpful

(4)

45 Ratings

5 star values: 41
4 star values: 3
3 star values: 0
2 star values: 1
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Tina Gugliemelli

12/28/2018

Helpful

(4)

mikelabelle

12/19/2018

Just finished your meal. I don't review unless it's really good or just plain terrible. This was amazing , made it exactly like you said and will definitely make this again. Thank you, can't wait to make this again and serve to guest. Thank you :) Read More

Helpful

(3)

Carol Hammond

08/08/2019

Oh. My. Goodness! Almost too pretty to eat but that would a shame because the flavors are amazing! I didn t change a thing! I highly suggest making this by the recipe the first time you make it...then if you are so inclined change it up on your second time (and oh yes there WILL be a second time)! Read More

Helpful

(2)

mylb

01/22/2019

Great recipe. Added more olives. I was asked to make it again! Read More

Helpful

(1)

Pam

02/28/2019

I have made this recipe a number of times without changing a thing. It is perfect as is and I highly recommend your trying it. It is healthy colorful easy and definitely company worthy. We enjoy it a lot and cannot wait for the next time! Thank you for sharing this recipe! Read More

Helpful

(1)

Keith

01/30/2021

Delicious and beautiful. Made it just as written. Read More

Helpful

(1)

Melissa96

01/10/2019

Even my sons commented on how good this was. I made it exactly as the recipe stated. This will become a regular meal in our house. Read More

Helpful

(1)

mom4life

03/12/2020

This came out amazing. I used 2 large thick boneless skinless chicken breasts sliced lengthwise. For veggies I used 1 sweet potato , 1 russet potato, thawed frozen green beans, and red onions. I doubled the sauce, using one batch for the chicken and the second batch for the veggies. I skipped the lemons and the kalamatas. Once cooked I removed the chicken and sliced it and put it back in the pan. I served it by spooning up the chicken and the vegetables and putting it over quinoa. There was enough juice to drizzle over the top. Served with warm naan bread. Read More

Helpful

(1)

cmason1015

08/29/2020

This is such a light and tasty dinner, and with all the veggies you don't need a side with it. This is instantly one of our favorite dishes. Read More

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All Reviews for Mediterranean Chicken Sheet Pan Dinner

- of Reviews

Mediterranean Chicken Sheet Pan Dinner

Servings Per Recipe: 4
Calories: 533.1

% Daily Value *

protein: 46 %

carbohydrates: 13 %

dietary fiber: 28 %

sugars:

fat: 50 %

saturated fat: 40 %

cholesterol: 28 %

vitamin a iu: 17 %

niacin equivalents: 80 %

vitamin b6: 45 %

vitamin c: 120 %

folate: 13 %

calcium: 17 %

iron: 19 %

magnesium: 21 %

potassium: 23 %

sodium: 45 %

thiamin: 25 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.