Description
Discover how to make a delicious Mediterranean Chicken Sheet Pan meal that is easy to prepare and packed with flavorful ingredients. Perfect for a quick and healthy dinner option!
Ingredients
- 25 cup (60 ml) vegetable oil
- lemon, juiced
- 2 tablespoons (30 ml) balsamic vinegar
- 1 teaspoon (5 ml) dried tarragon
- 1 teaspoon (5 ml) dried oregano
- 1 teaspoon (5 ml) paprika
- 1 teaspoon (5 ml) salt
- 5 teaspoon (3 ml) black pepper
- 4 chicken thighs with skin
- 1 small red onion, sliced into petals
- 8 mini bell peppers, halved lengthwise and seeded
- 1 pound (450 g) baby potatoes, halved
- 1 lemon, sliced
- 25 cup (30 g) crumbled feta cheese
- 25 cup (15 g) fresh parsley, chopped
- 8 pitted olives
Instructions
- Set your oven to 425°F (220°C) and cover a large baking sheet with foil.
- Combine vegetable oil, lemon juice, balsamic vinegar, tarragon, oregano, paprika, salt, and black pepper in a big bowl.
- Add the chicken thighs, red onion slices, mini bell peppers, and halved baby potatoes to this mixture, ensuring everything is well-coated.
- Place the chicken and vegetables mixture onto the lined baking sheet, arranging it in a single layer. Position the lemon slices on top of the veggies, leaving the chicken open so the skin crisps up.
- Bake in the preheated oven for approximately 40 minutes. Once done, take it out and sprinkle with crumbled feta, chopped parsley, and olives.
Notes
- Marinate chicken thighs in a mixture of vegetable oil, lemon juice, and spices for at least 30 minutes before baking for extra flavor.
- Pat dry chicken with paper towels before marinating to ensure crispy skin.
- Add zucchini or cherry tomatoes for color and nutrients, and sprinkle dried oregano and lemon juice for a Mediterranean twist before serving.
