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Crispy Sheet Pan Mediterranean Chicken

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A quick and easy sheet pan recipe featuring crispy bone-in, skin-on chicken thighs roasted alongside a colorful medley of Mediterranean-inspired vegetables. Perfect for weeknight dinners or entertaining guests with minimal fuss.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs
  • 3 tablespoons extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • Salt and freshly cracked black pepper, to taste
  • Juice and zest of 1 lemon
  • 1 medium red bell pepper, cut into chunks
  • 1 medium zucchini, sliced into thick rounds
  • 1 red onion, cut into wedges
  • 1 cup cherry tomatoes (optional)
  • 1 cup baby potatoes, halved (Yukon Gold or red potatoes)
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme or rosemary
  • Salt and pepper, to taste
  • Optional garnishes: chopped fresh parsley or basil, crumbled feta cheese

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a medium bowl, whisk together 3 tablespoons olive oil, minced garlic, lemon zest, lemon juice, dried oregano, smoked paprika, salt, and pepper. Toss the chicken thighs in this mixture, coating each piece well. Marinate for 10-15 minutes if time allows.
  3. In a large bowl, combine red bell pepper chunks, zucchini rounds, onion wedges, cherry tomatoes, and baby potatoes. Drizzle with 2 tablespoons olive oil, sprinkle with thyme or rosemary, salt, and pepper. Toss until evenly coated.
  4. Line a large rimmed sheet pan with parchment paper. Spread the veggies in a single layer, leaving space between pieces. Nestle the chicken thighs skin side up among the vegetables, ensuring skin does not touch veggies.
  5. Roast in the preheated oven for 35-40 minutes. Halfway through (around 20 minutes), use tongs to flip the vegetables for even roasting, but keep chicken skin side up. If needed, broil for an additional 2-3 minutes to crisp skin, watching carefully to avoid burning.
  6. Check doneness: chicken is done when internal temperature reaches 165°F (74°C) and juices run clear; potatoes should be tender when pierced.
  7. Remove from oven and let chicken rest for 5 minutes. Garnish with chopped parsley or basil and crumbled feta if desired before serving.

Notes

Pat chicken skin dry before marinating to ensure crispiness. Do not overcrowd the pan to avoid steaming. Flip veggies halfway through roasting for even caramelization. Rest chicken after roasting to redistribute juices. Parboil potatoes for 5 minutes if they take longer to cook. Broil briefly if chicken skin needs extra crisping.

Nutrition

Keywords: Mediterranean chicken, sheet pan dinner, roasted veggies, easy chicken recipe, crispy chicken thighs, healthy dinner, weeknight meal

Find it online: https://junomeals.com/crispy-sheet-pan-mediterranean-chicken-recipe-easy-roasted-veggies-dinner-ideas/