One-Pan Mediterranean Chicken

After a long day juggling work and errands, the last thing I want is to spend hours in the kitchen making dinner. That’s why one-pan meals have become my weeknight savior, and this One-Pan Mediterranean Chicken recipe is a true star in my rotation. Honestly, it’s become a family favorite – even my picky eaters gobble it up! The vibrant flavors of the Mediterranean, the ease of preparation, and the minimal cleanup make it a win-win. The chicken comes out incredibly juicy and flavorful, infused with aromatic herbs and zesty lemon, while the vegetables are perfectly roasted and tender. The best part? It’s all cooked together on a single pan, making dinner a breeze from start to finish. This recipe is not just delicious; it’s a healthy, wholesome meal that brings a taste of the Mediterranean sunshine right to your dining table, no matter the season. If you’re looking for a flavorful, fuss-free, and family-approved dinner, look no further – this One-Pan Mediterranean Chicken is about to become your new go-to recipe.

Ingredients for One-Pan Mediterranean Chicken

This recipe thrives on fresh, vibrant ingredients that capture the essence of Mediterranean cuisine. Here’s what you’ll need to create this flavorful dish:

• Chicken Thighs (Bone-in, Skin-on): 6-8 pieces. Chicken thighs are ideal for this recipe as they remain juicy and flavorful during roasting, even at higher temperatures. Bone-in and skin-on thighs offer the most flavor and prevent the chicken from drying out.
• Red Bell Pepper: 1 large. Adds sweetness, color, and a boost of Vitamin C.
• Yellow Bell Pepper: 1 large. Similar to red bell pepper, offering sweetness and different visual appeal to the dish.
• Zucchini: 2 medium. Contributes a mild, slightly sweet flavor and a tender texture when roasted.
• Red Onion: 1 medium. Provides a pungent, slightly sweet flavor that mellows beautifully as it roasts alongside the other ingredients.
• Cherry Tomatoes: 1 pint. Burst with sweetness and acidity when roasted, adding juicy pockets of flavor to the dish.
• Kalamata Olives: 1 cup, pitted. Offer a salty, briny, and distinctly Mediterranean flavor that complements the other ingredients perfectly.
• Artichoke Hearts: 1 can (14 ounces), quartered, drained. Provide a slightly tangy and nutty flavor, as well as a tender, meaty texture.
• Fresh Garlic: 4-5 cloves, minced. Essential for adding a pungent, aromatic base flavor to the Mediterranean profile.
• Fresh Lemon: 1 large. Used for both juice and zest, lemon brightens the flavors and adds a zesty tang that is characteristic of Mediterranean cooking.
• Dried Oregano: 2 teaspoons. A classic Mediterranean herb, oregano adds a warm, slightly peppery, and aromatic note.
• Dried Thyme: 1 teaspoon. Another staple Mediterranean herb, thyme brings an earthy, slightly minty, and subtly floral flavor.
• Dried Rosemary: 1 teaspoon, crushed. Rosemary offers a piney, fragrant, and robust flavor that pairs wonderfully with chicken and vegetables.
• Paprika: 1 teaspoon. Adds a mild, slightly sweet, and subtly smoky flavor, enhancing the overall depth of the dish.
• Olive Oil: ¼ cup, extra virgin. The cornerstone of Mediterranean cooking, olive oil adds richness, flavor, and healthy fats, while also helping the vegetables and chicken roast beautifully.
• Salt: To taste. Enhances all the flavors in the dish.
• Black Pepper: Freshly ground, to taste. Adds a subtle spice and depth of flavor.
• Fresh Parsley: ¼ cup, chopped, for garnish (optional). Adds a fresh, herbaceous touch and visual appeal when sprinkled over the finished dish.

Instructions for One-Pan Mediterranean Chicken

Follow these simple, step-by-step instructions to create your delicious One-Pan Mediterranean Chicken:

1. Preheat Your Oven: Preheat your oven to 400°F (200°C). Ensuring the oven is properly preheated is crucial for even cooking and roasting of both the chicken and vegetables.
2. Prepare the Vegetables: Wash and chop all the vegetables. Cut the bell peppers and red onion into bite-sized pieces (about 1-inch pieces). Slice the zucchini into ½-inch thick rounds. Halve the cherry tomatoes. Quarter the artichoke hearts if they are not already. Mincing the garlic will release its aromatic oils and ensure it flavors the dish evenly.
3. Prepare the Chicken: Pat the chicken thighs dry with paper towels. This step helps the skin crisp up during roasting. Season the chicken generously with salt and freshly ground black pepper on both sides.
4. Make the Marinade/Dressing: In a large bowl, whisk together the olive oil, lemon juice (from half a lemon), minced garlic, dried oregano, dried thyme, dried rosemary, and paprika. This flavorful mixture will serve as both a marinade for the chicken and a dressing for the vegetables, infusing the entire dish with Mediterranean flavors.
5. Combine Chicken and Vegetables: Add the chopped bell peppers, red onion, zucchini, cherry tomatoes, Kalamata olives, and artichoke hearts to the bowl with the marinade. Toss everything together thoroughly to ensure the vegetables are evenly coated with the flavorful dressing.
6. Arrange on a Baking Sheet: Spread the vegetables in a single layer on a large baking sheet or roasting pan. Arrange the seasoned chicken thighs on top of the vegetables, spacing them out evenly. It’s important to arrange everything in a single layer to ensure even cooking and browning. Overcrowding the pan can lead to steaming instead of roasting.
7. Roast in the Oven: Place the baking sheet in the preheated oven and roast for 35-45 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized. The internal temperature of the chicken should reach 165°F (74°C). The roasting time may vary slightly depending on the size of your chicken thighs and your oven.
8. Check for Doneness: To check if the chicken is cooked through, insert a meat thermometer into the thickest part of a thigh, avoiding the bone. The juices should run clear when pierced with a fork, and the internal temperature should be at least 165°F (74°C). The vegetables should be tender and slightly browned around the edges.
9. Add Lemon Zest and Fresh Parsley (Optional): Once the chicken and vegetables are roasted, remove the baking sheet from the oven. Zest the remaining half of the lemon over the dish to add a final burst of fresh citrus flavor. If desired, sprinkle with freshly chopped parsley for garnish and added freshness.
10. Rest and Serve: Let the One-Pan Mediterranean Chicken rest for a few minutes before serving. This allows the juices to redistribute throughout the chicken, resulting in more tender and flavorful meat. Serve hot and enjoy!

Nutrition Facts for One-Pan Mediterranean Chicken

This One-Pan Mediterranean Chicken is not only delicious but also packed with nutrients, making it a healthy and satisfying meal choice. Here’s a general overview of the nutritional information per serving (estimated, and can vary based on specific ingredient quantities and chicken size):

• Serving Size: Approximately 1.5 cups (Chicken and Vegetables). This recipe is generally designed to serve 4-6 people, depending on portion sizes.
• Calories: Approximately 450-550 calories per serving. This is an estimated range and can fluctuate based on the size of chicken thighs used and the amount of olive oil absorbed.
• Protein: Approximately 40-50 grams per serving. Chicken thighs are an excellent source of lean protein, essential for muscle building and satiety.
• Healthy Fats: Approximately 25-35 grams per serving. Primarily from olive oil and chicken skin, these fats are mostly monounsaturated and polyunsaturated, considered heart-healthy fats beneficial for overall well-being.
• Fiber: Approximately 5-7 grams per serving. Provided by the variety of vegetables, fiber aids in digestion, promotes gut health, and helps you feel full and satisfied.
• Vitamins and Minerals: Rich in vitamins and minerals. This dish is a good source of Vitamin C (from bell peppers and tomatoes), Vitamin K (from leafy greens if added, and vegetables), potassium (from tomatoes and potatoes if added), and B vitamins (from chicken).

Note: These are estimated values and can vary. For precise nutritional information, use a nutrition calculator with the specific brands and quantities of ingredients you use.

Preparation Time for One-Pan Mediterranean Chicken

One of the biggest advantages of this One-Pan Mediterranean Chicken recipe is its minimal preparation time, making it perfect for busy weeknights or when you want a delicious meal without spending hours in the kitchen.

• Prep Time: Approximately 20-25 minutes. This includes washing and chopping the vegetables, mincing the garlic, zesting and juicing the lemon, measuring out the herbs and spices, patting dry and seasoning the chicken, and mixing the marinade/dressing. The majority of this time is spent on vegetable preparation.
• Cook Time: Approximately 35-45 minutes. This is the time the dish spends roasting in the oven. The cooking time may vary slightly depending on your oven and the size of the chicken thighs.
• Total Time: Approximately 55-70 minutes. From start to finish, you can have this flavorful and healthy meal on the table in just under an hour to a little over an hour.
• Active Time: Approximately 20-25 minutes. The active time, meaning the time you are actively working on the recipe, is minimal. Most of the time is hands-off while the dish roasts in the oven, allowing you to focus on other tasks or simply relax while dinner cooks.

This efficient preparation and cook time make One-Pan Mediterranean Chicken an ideal choice for a quick, healthy, and delicious weeknight meal.

How to Serve One-Pan Mediterranean Chicken

This versatile One-Pan Mediterranean Chicken is delicious on its own, but here are some fantastic ways to serve it and make it a complete and satisfying meal:

• Over Grains:
  • Couscous: Fluffy couscous is a classic Mediterranean pairing and soaks up the flavorful pan juices beautifully.
  • Quinoa: A protein-rich and gluten-free option, quinoa provides a nutty flavor and complements the Mediterranean flavors.
  • Rice: White rice, brown rice, or even wild rice are all great options to serve under the chicken and vegetables.
  • Orzo: This rice-shaped pasta is another Mediterranean staple that works wonderfully with this dish.
• With Bread:
  • Crusty Bread: Serve with slices of crusty bread, like baguette or sourdough, to mop up the delicious pan juices and olive oil.
  • Pita Bread: Warm pita bread is perfect for scooping up the chicken and vegetables or making mini wraps.
  • Garlic Bread: Enhance the flavors with some homemade or store-bought garlic bread on the side.
• Alongside Salads:
  • Greek Salad: A classic Greek salad with cucumbers, tomatoes, olives, feta cheese, and a simple vinaigrette is a refreshing and complementary side.
  • Mediterranean Quinoa Salad: Combine quinoa with chopped cucumbers, tomatoes, red onion, parsley, mint, and a lemon-herb dressing for a vibrant and healthy salad.
  • Simple Green Salad: A light green salad with a lemon vinaigrette is a simple yet effective way to add freshness and balance to the meal.
• With Yogurt or Sauce:
  • Tzatziki Sauce: Cool and creamy tzatziki sauce (Greek yogurt, cucumber, garlic, dill) is a perfect dipping sauce or topping for the chicken and vegetables.
  • Hummus: Serve with a side of hummus and pita bread for dipping.
  • Lemon-Herb Yogurt: Mix plain Greek yogurt with lemon zest, lemon juice, and chopped fresh herbs like parsley and dill for a light and refreshing sauce.
• As Leftovers:
  • Chicken Salad: Shred leftover chicken and combine it with mayonnaise, celery, grapes, and walnuts for a delicious Mediterranean-inspired chicken salad for sandwiches or wraps.
  • Frittata or Omelet: Dice leftover chicken and vegetables and add them to a frittata or omelet for a flavorful breakfast or brunch.
  • Grain Bowls: Combine leftover chicken and vegetables with cooked grains, greens, and a dressing for a healthy and customizable grain bowl.

Additional Tips for Perfect One-Pan Mediterranean Chicken

To ensure your One-Pan Mediterranean Chicken is a resounding success every time, here are some helpful tips and tricks:

1. Don’t Overcrowd the Pan: Ensure you spread the vegetables and chicken in a single layer on the baking sheet. Overcrowding will cause steaming instead of roasting, resulting in soggy vegetables and less crispy chicken skin. If necessary, use two baking sheets or roast in batches.
2. Use Bone-in, Skin-on Chicken Thighs for Best Flavor: While you can use boneless, skinless chicken breasts or thighs, bone-in, skin-on thighs will yield the juiciest and most flavorful results. The bone and skin contribute moisture and richness during roasting.
3. Marinate for Extra Flavor (Optional): While this recipe is quick, if you have time, marinating the chicken and vegetables in the olive oil and herb mixture for 30 minutes to an hour in the refrigerator will intensify the flavors even further.
4. Cut Vegetables to a Similar Size: Cutting the vegetables into roughly equal sizes ensures they cook evenly. Aim for 1-inch pieces for most vegetables to ensure they become tender at the same time as the chicken cooks through.
5. Adjust Vegetables to Your Preference: Feel free to customize the vegetables based on your preferences and what you have on hand. Other great additions include bell peppers of different colors, eggplant (cubed), fennel (sliced), green beans, or even potatoes (cubed, but may require a longer cooking time).
6. Don’t Skip the Lemon: Lemon juice and zest are key to the bright and zesty Mediterranean flavor profile. Don’t skip the fresh lemon juice in the marinade and consider adding extra lemon wedges for serving.
7. Monitor Cooking Time and Temperature: Oven temperatures can vary. Keep an eye on the chicken and vegetables during roasting. If the vegetables are browning too quickly, you can lower the oven temperature slightly or tent the pan loosely with foil. Ensure the chicken reaches an internal temperature of 165°F (74°C) for food safety.
8. Rest Before Serving: Allow the One-Pan Mediterranean Chicken to rest for a few minutes after roasting before serving. This resting period allows the juices to redistribute throughout the chicken, resulting in more tender and flavorful meat.

Frequently Asked Questions (FAQ) about One-Pan Mediterranean Chicken

Here are some common questions people ask about making One-Pan Mediterranean Chicken:

Q1: Can I use chicken breasts instead of chicken thighs?
A: Yes, you can use boneless, skinless chicken breasts. However, chicken breasts tend to be leaner and can dry out more easily than thighs. If using breasts, consider reducing the cooking time slightly and ensure you don’t overcook them. Bone-in, skin-on chicken breasts will be juicier than boneless, skinless.

Q2: Can I add other vegetables to this recipe?
A: Absolutely! This recipe is very versatile. You can add other Mediterranean-friendly vegetables like eggplant, fennel, green beans, broccoli florets, or even cubed potatoes. Keep in mind that denser vegetables like potatoes may require a longer cooking time, so you might want to parboil or roast them slightly before adding them to the pan with the other ingredients.

Q3: Can I make this recipe ahead of time?
A: While best served fresh, you can prepare the vegetables and marinade/dressing ahead of time and store them separately in the refrigerator for up to a day. You can also season the chicken ahead of time. When ready to cook, simply assemble everything on the baking sheet and roast. Leftovers can be stored in the refrigerator for 3-4 days and reheated.

Q4: Can I use dried herbs instead of fresh?
A: This recipe calls for dried herbs, which work perfectly and are convenient. If you prefer to use fresh herbs, you can substitute with about 1 tablespoon of fresh oregano, 1 teaspoon of fresh thyme, and 1 teaspoon of fresh rosemary, chopped. Add fresh herbs towards the end of the cooking time to preserve their flavor.

Q5: How do I prevent the chicken and vegetables from sticking to the baking sheet?
A: To prevent sticking, use a good quality baking sheet and ensure it is lightly oiled with olive oil before adding the vegetables and chicken. You can also line the baking sheet with parchment paper for easier cleanup and to further prevent sticking.

Q6: Can I make this recipe vegetarian or vegan?
A: To make this vegetarian, you can omit the chicken and add halloumi cheese (cut into slabs) or large chunks of firm tofu (pressed and cubed) to the pan during the last 20-25 minutes of roasting. For a vegan version, omit the chicken and halloumi and consider adding chickpeas or cannellini beans for protein, roasting them alongside the vegetables.

Q7: What if I don’t have Kalamata olives? Can I use other types of olives?
A: Kalamata olives are traditional in Mediterranean cooking and offer a distinct flavor. However, if you don’t have them, you can substitute with other brine-cured olives like Castelvetrano olives or Niçoise olives. Green olives can also be used in a pinch, but they will have a milder flavor.

Q8: Is this recipe gluten-free?
A: Yes, this One-Pan Mediterranean Chicken recipe is naturally gluten-free, as it does not contain any gluten-containing ingredients. Always double-check the labels of your specific ingredients, such as canned artichoke hearts, to ensure they are certified gluten-free if you have a strict gluten-free diet.

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