One-Pan Mediterranean Chicken (Printable Version)
Tender chicken with vibrant vegetables, fresh herbs, lemon, and olive oil for true Mediterranean flavor in every bite.
# Ingredients:
→ Protein
01 -
6–8 bone-in, skin-on chicken thighs
→ Vegetables and Fruit
02 -
1 large red bell pepper, cut into 2.5 cm pieces
03 -
1 large yellow bell pepper, cut into 2.5 cm pieces
04 -
2 medium zucchinis, sliced into 1.25 cm rounds
05 -
1 medium red onion, cut into 2.5 cm pieces
06 -
1 pint cherry tomatoes, halved
07 -
1 cup pitted Kalamata olives
08 -
1 can (400 g) artichoke hearts, drained and quartered
→ Aromatics and Seasoning
09 -
4–5 garlic cloves, minced
10 -
1 large lemon, zest and juice separated
11 -
2 teaspoons dried oregano
12 -
1 teaspoon dried thyme
13 -
1 teaspoon dried rosemary, crushed
14 -
1 teaspoon paprika
15 -
60 ml extra virgin olive oil
16 -
Salt, to taste
17 -
Freshly ground black pepper, to taste
→ Garnish (Optional)
18 -
15 g fresh parsley, chopped
# Steps:
01 -
Preheat the oven to 200°C. Ensure the oven is fully preheated to promote even roasting.
02 -
Wash and cut bell peppers and red onion into 2.5 cm pieces. Slice zucchinis into 1.25 cm rounds. Halve cherry tomatoes and quarter artichoke hearts if not already done. Mince garlic.
03 -
Pat chicken thighs dry thoroughly with paper towels. Generously season both sides with salt and freshly ground black pepper.
04 -
In a large bowl, whisk olive oil with juice from half the lemon, minced garlic, dried oregano, thyme, rosemary, and paprika until well combined.
05 -
Add chopped bell peppers, zucchini, onion, cherry tomatoes, Kalamata olives, and artichoke hearts to the bowl with the marinade and toss until all ingredients are evenly coated.
06 -
Spread vegetable mixture in a single layer on a large baking sheet or roasting pan. Place the seasoned chicken thighs on top, spacing them evenly.
07 -
Roast for 35–45 minutes, or until the chicken reaches an internal temperature of 74°C and vegetables are tender and beginning to caramelize.
08 -
Verify that the thickest part of the chicken thigh registers at least 74°C and juices run clear. Vegetables should be golden and slightly browned at the edges.
09 -
Remove pan from oven. Grate zest from remaining half lemon over the dish. Sprinkle with chopped parsley if desired.
10 -
Allow the dish to rest for a few minutes before serving hot, ensuring juices redistribute for optimum tenderness.
# Notes:
01 -
Ensure the pan is not overcrowded to promote caramelization rather than steaming.
02 -
Drying the chicken skin thoroughly yields a crispier finish during roasting.