Name: One-Pan Mediterranean Chicken
Ingredients: 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.

Ingredients

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.

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Instructions

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

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.
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.
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.
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.
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.
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.
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.
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.
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.
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

Serving Size: one normal portion
Calories: 550
Fat: 35
Fiber: 7
Protein: 50