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Easy One-Pan Mediterranean Chicken and Vegetables Dinner

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A quick and healthy one-pan dinner featuring juicy chicken thighs and tender roasted Mediterranean vegetables with bright lemon and herbs.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 lbs / 700g)
  • 1 pint cherry tomatoes (fresh preferred)
  • 1 medium zucchini, sliced into half-moons
  • 1 red bell pepper, cut into strips
  • 1 small red onion, sliced into wedges
  • 4 cloves garlic, minced
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika (optional)
  • Salt and freshly ground black pepper, to taste
  • Juice and zest of 1 lemon
  • Fresh parsley or basil, chopped (optional, for garnish)
  • 1/4 cup pitted kalamata olives (optional)
  • Feta cheese crumbles (optional, for garnish)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Pat chicken thighs dry with paper towels. Season generously with salt, pepper, oregano, and smoked paprika on all sides. Set aside.
  3. Slice zucchini into half-moons about 1/2-inch thick, cut red bell pepper into strips, halve cherry tomatoes if large, and slice red onion into wedges. Mince garlic finely.
  4. In a mixing bowl, combine chopped vegetables with 2 tablespoons olive oil, minced garlic, salt, and pepper. Toss until evenly coated.
  5. Place seasoned chicken thighs skin side up on a large rimmed baking sheet. Surround with tossed vegetables. Drizzle remaining 1 tablespoon olive oil over everything.
  6. Sprinkle lemon zest over chicken and vegetables, then drizzle lemon juice evenly.
  7. Roast in the oven for 35-40 minutes. Halfway through (around 20 minutes), gently stir vegetables and baste chicken with pan juices.
  8. About 5 minutes before the end, add kalamata olives if using to warm through.
  9. Once out of the oven, sprinkle chopped fresh parsley or basil and feta cheese if desired.
  10. Let chicken rest for 5 minutes before serving. Serve chicken thighs with roasted vegetables and spoon pan juices on top.

Notes

Pat chicken dry for crispy skin. Do not overcrowd pan to avoid steaming. Use a meat thermometer to ensure chicken reaches 165°F (74°C). Stir vegetables halfway through roasting for even cooking. If skin isn’t crispy enough, broil for 2-3 minutes at the end, watching carefully. Tent veggies with foil if browning too fast.

Nutrition

Keywords: one-pan, chicken dinner, Mediterranean, healthy, quick, roasted vegetables, easy recipe

Find it online: https://forkifyfun.com/easy-one-pan-mediterranean-chicken-and-vegetables-dinner-recipe-for-quick-healthy-meals/