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Easy One-Pan Mediterranean Chicken & Vegetables

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A quick and flavorful one-pan meal featuring juicy bone-in chicken thighs roasted with vibrant Mediterranean vegetables and herbs, perfect for busy weeknights.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (about 2 pounds)
  • 2 medium bell peppers (assorted colors, sliced into strips)
  • 1 large zucchini (sliced into half-moons)
  • 1 large red onion (cut into wedges)
  • 1 cup cherry tomatoes (about 150g)
  • 4 garlic cloves (minced or finely chopped)
  • 3 tablespoons extra virgin olive oil
  • Juice of 1 large lemon
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper to taste
  • ½ cup pitted Kalamata olives (optional)
  • A handful of fresh parsley (chopped, for garnish)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Pat the chicken thighs dry with paper towels. Season generously on both sides with salt, pepper, and half the dried oregano.
  3. In a large mixing bowl, combine the sliced bell peppers, zucchini, red onion wedges, and cherry tomatoes. Add the minced garlic, olive oil, lemon juice, and the remaining oregano. Toss everything well to coat evenly. Season with salt and pepper to taste.
  4. Arrange the chicken thighs skin side up on a large rimmed baking sheet, spaced out to avoid overcrowding. Scatter the seasoned vegetables around and between the chicken pieces.
  5. If using Kalamata olives, scatter them over the vegetables now.
  6. Roast in the preheated oven for 35-40 minutes. About halfway through (18-20 minutes), use tongs to flip the chicken thighs skin side down briefly, then flip back skin side up for the remainder of the time. The chicken is done when the internal temperature reaches 165°F (74°C) and the skin is golden brown. Vegetables should be tender and slightly caramelized.
  7. Once out of the oven, sprinkle chopped fresh parsley over the entire pan.
  8. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.

Notes

Patting the chicken dry is essential for crispy skin. Avoid overcrowding the pan to ensure proper roasting. Flip chicken halfway through cooking for even browning. Use a meat thermometer to check for doneness (165°F internal temperature). Let chicken rest before serving. If vegetables brown too quickly, tent loosely with foil after 25 minutes. Adding lemon zest before serving brightens flavors. Optional additions include olives, white wine splash, or balsamic vinegar for variations.

Nutrition

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

Find it online: https://evabake.com/easy-one-pan-mediterranean-chicken-and-vegetables-recipe-for-perfect-weeknight-dinners/