Mediterranean Sheet Pan Chicken Dinner

5 from 61 votes

Mediterranean flavors bring this sheet pan dinner to life!

Prep Time15

Cook Time40

Total Time55

Course: Main Course

Cuisine: Mediterranean

Servings:

Calories: 605kcal

Author: Sula

4 chicken thighs bone-in, skin on
1 small onion red or yellow, cut into thin wedges
8 mini bell peppers halved lengthwise and seeded (or 1-2 large bell peppers, cut in strips)
1 pound baby potatoes halved
1 lemon large
¼ cup olive oil
1 Tablespoon balsamic vinegar
1 teaspoon tarragon dried
1 teaspoon oregano dried
1 teaspoon smoked paprika
1 teaspoon salt
½ teaspoon black pepper
¼ cup feta cheese crumbled
¼ cup fresh parsley
8 Kalamata olives pitted

Line a 15x10 rimmed baking sheet with foil. Preheat the oven to 425F.
Juice half the lemon. You should have about ¼ cup of juice. Cut the other half of the lemon into slices.
1 lemon
In a large bowl, whisk the olive oil and lemon juice with balsamic vinegar, tarragon, oregano, paprika and salt and pepper. Add the onion, peppers and potatoes and toss to coat.
1 small onion, 8 mini bell peppers, 1 pound baby potatoes, ¼ cup olive oil, 1 Tablespoon balsamic vinegar, 1 teaspoon tarragon, 1 teaspoon oregano, 1 teaspoon smoked paprika, 1 teaspoon salt, ½ teaspoon black pepper
Carefully spoon the vegetables out of the bowl, leaving the olive oil mixture behind. Spread the vegetables onto the foil-lined pan. Leave 4 open areas for the chicken thighs.
Now add the chicken to the bowl and toss to coat. Transfer to the sheet pan, trying not to overlap the vegetables.
4 chicken thighs
Scatter the lemon slices over the vegetables, leaving the chicken exposed to promote browning.
Bake in the preheated oven for 40 minutes.
Remove from oven and scatter feta cheese, olives and fresh parsley over the whole pan.
¼ cup feta cheese, ¼ cup fresh parsley, 8 Kalamata olives
Serve!

Nutrition values are estimates only, using online calculators. Please verify using your own data.