why make this recipe
Mediterranean Chicken Sheet Pan Dinner is an easy and delicious meal that brings bold flavors to your table. This recipe is perfect for busy weeknights because it is simple to prepare and cooks in one pan. It combines juicy chicken thighs with colorful veggies, making it both nutritious and satisfying. Plus, it’s a great way to enjoy the vibrant tastes of the Mediterranean without much fuss.
how to make Mediterranean Chicken Sheet Pan Dinner
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
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.
- Add chicken thighs, onion, baby bell peppers, and potatoes. Stir until everything is evenly coated.
- Transfer the vegetable-chicken mixture to the prepared baking sheet and spread it in an even layer. Scatter lemon slices over the vegetables, making sure to leave the chicken uncovered so that the skin will brown.
- Bake in the preheated oven for about 40 minutes. Remove from the oven and top with feta, parsley, and olives.
how to serve Mediterranean Chicken Sheet Pan Dinner
Serve this delicious dish directly from the baking sheet for a casual meal. Pair it with a simple green salad or some crusty bread to soak up the tasty juices. You can also serve it with a glass of your favorite white wine to enhance the Mediterranean flavors.
how to store Mediterranean Chicken Sheet Pan Dinner
If you have leftovers, let the dish cool down, then transfer it to an airtight container. Store it in the refrigerator for up to three days. To reheat, place the food in the oven at 350 degrees F (175 degrees C) until warmed through.
tips to make Mediterranean Chicken Sheet Pan Dinner
- Make sure to dry the chicken thighs with a paper towel before seasoning to get a nice crispy skin.
- Feel free to mix in any of your favorite vegetables, like zucchini or asparagus, to customize this dish.
- If you prefer a lower-fat option, you can use skinless chicken thighs.
variation
For a lighter version, you can substitute chicken thighs with chicken breasts. You can also try different herbs like rosemary or basil for a twist in flavors.
FAQs
1. Can I use boneless chicken for this recipe?
Yes, you can use boneless chicken, but reduce the cooking time since boneless chicken cooks faster.
2. What if I don’t have balsamic vinegar?
You can use red wine vinegar or apple cider vinegar as a substitute. The flavor will still be delicious!
3. Can I make this meal ahead of time?
Yes, you can prepare the chicken and vegetables in advance and store them in the fridge. When you’re ready, just bake as directed.