Description
A delightful Mediterranean Chicken Sheet Pan Recipe featuring juicy chicken thighs and colorful vegetables, all cooked together for a wholesome meal.
Ingredients
Scale
- 4 chicken thighs, bone-in and skin-on
- 2 bell peppers (red and yellow), sliced into strips
- 1 medium zucchini, sliced into half-moons
- 1 red onion, cut into wedges
- 4 cloves garlic, minced
- 1/4 cup olive oil
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
- Lemon wedges, for serving
Instructions
- Rinse the chicken thighs under cold water and pat dry with paper towels.
- Wash and slice the bell peppers, zucchini, and red onion.
- In a bowl, combine olive oil, minced garlic, oregano, thyme, paprika, salt, and pepper to create a marinade.
- Marinate the chicken thighs in the mixture for at least 15 minutes.
- Spread the prepared vegetables on a large baking sheet and drizzle with olive oil, salt, and pepper.
- Place the marinated chicken thighs on top of the vegetables, skin-side up.
- Roast in a preheated oven at 425°F (220°C) for about 35-40 minutes.
- Let the dish rest for a few minutes, garnish with parsley, and serve with lemon wedges.
Notes
- For best flavor, marinate chicken for up to 2 hours.
- Feel free to swap vegetables based on personal preference.
- Ensure chicken reaches an internal temperature of 165°F (74°C).
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 120mg
Keywords: Mediterranean, Chicken, Sheet Pan, Easy Recipe, Healthy Meal