Description
This Mediterranean Sheet Pan Chicken stands out for its irresistible flavor and simple prep. Juicy chicken thighs, vibrant vegetables, and tangy feta create a wholesome meal perfect for a quick dinner or a healthy gathering.
Ingredients
Scale
- ¼ cup extra virgin olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon finely ground sea salt
- ½ teaspoon garlic powder
- 700 grams skin on boneless chicken thighs
- 500 grams potatoes, cut into wedges
- 400 grams cherry tomatoes
- 1 red onion, peeled and cut into wedges
- 240 grams cooked chickpeas, from 400 gram tin, strained and rinsed
- ½ cup kalamata olives, pitted
- 1 lemon, cut into wedges
- 100 grams firm feta
- handful flat leaf parsley, roughly chopped
- Steamed broccolini or mixed lettuce leaves
Instructions
- Preheat the oven to 200°C/392°F (fan forced) and line a large sheet pan with baking paper.
- In a large bowl, combine olive oil, thyme, oregano, salt, and garlic powder. Pat the chicken thighs dry and coat them with half of the olive oil mixture. Cover and refrigerate.
- Toss potato wedges, cherry tomatoes, onion wedges, and chickpeas in the remaining olive oil mixture.
- Spread potato wedges on the sheet pan, ensuring they are spaced out. Bake for 10 minutes.
- Remove the pan from the oven and add the remaining vegetables and chickpeas. Place the marinated chicken on top, along with kalamata olives and lemon wedges. Season with black pepper and return to the oven for 25 minutes.
- Once baking is complete, top with crumbled feta and chopped parsley. Serve with steamed broccolini or mixed lettuce leaves.
Notes
Make sure to pat the chicken dry for better seasoning adherence.
You can substitute the chickpeas with another bean if desired.
Feel free to customize vegetables based on your preference.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 5g
- Sodium: 850mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 32g
- Cholesterol: 115mg