Mediterranean Chicken Sheet Pan Dinner

Name: Mediterranean Chicken Sheet Pan Dinner
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 0.25 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; 0.5 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; 0.25 cup crumbled feta cheese; 0.25 cup fresh parsley, chopped; 8 pitted kalamata olives

4.9

(133)

120 Reviews

11 Photos

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

Recipe by Soup Loving Nicole

Updated on April 11, 2023

Looking down at a sheet pan of Mediterranean chicken dinner.

11

Prep Time:

15 mins

Cook Time:

40 mins

Total Time:

55 mins

Servings:

4

Yield:

4 servings

Jump to Nutrition Facts

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

Directions

Preheat the oven to 425 degrees F (220 degrees C). Line a large rimmed baking sheet with aluminum foil.
Whisk olive oil, juice of 1 lemon, vinegar, tarragon, oregano, paprika, salt, and pepper together in a large bowl.

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Add chicken thighs, onion, baby bell peppers, and potatoes. Stir until everything is evenly coated.

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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.

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

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Cook's Note:

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

Editor's Note:

Please note differences in the recipe name, as well as the cook time when using the magazine version of this recipe.

Nutrition Facts (per serving)

533	Calories
32g	Fat
41g	Carbs
23g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 533
% Daily Value *
Total Fat 32g	42%
Saturated Fat 8g	40%
Cholesterol 85mg	28%
Sodium 1113mg	48%
Total Carbohydrate 41g	15%
Dietary Fiber 7g	25%
Total Sugars 4g
Protein 23g
Vitamin C 72mg	359%
Calcium 166mg	13%
Iron 3mg	19%
Potassium 802mg	17%

* 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.