Sheet-Pan Mediterranean Chicken
Chicken thighs roasted on one pan with bell peppers, red onion, cherry tomatoes, and olives — a hands-off, high-protein dinner that's great for meal prep.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Serves
- 4
Instructions
- 1
Heat the oven to 425°F and lightly oil a large sheet pan.
- 2
In a large bowl, whisk the olive oil, lemon juice, garlic, oregano, salt, and pepper.
- 3
Add the chicken, peppers, onion, tomatoes, and olives, and toss until everything is well coated.
- 4
Spread in a single layer on the sheet pan, skin-side up on the chicken.
- 5
Roast for 30–35 minutes, until the chicken reaches 175°F and the vegetables are tender and lightly charred.
- 6
Rest for 5 minutes, then serve over rice, orzo, or with warm pita.
Equipment
- Large sheet panLarge mixing bowlInstant-read thermometer
Our editorial team develops, cooks, and tests every recipe in a home kitchen using ingredients you can find at a regular U.S. grocery store. We follow widely published dietary guidance and cite our sources. We are not medical professionals, and our content is educational — it is not a substitute for personalized advice from a qualified healthcare provider.
This content is educational and is not medical advice. Nutrition information, where shown, is an approximate estimate.
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