Mediterranean Chicken Sheet Pan Dinner

Bold Mediterranean flavors and colors combine on one sheet pan for a simple yet impressive dinner with chicken, potatoes, bell peppers, and olives. Bonus is the minimal cleanup!

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 533 Calories

Ingredients

• 1 teaspoon salt
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 2 tablespoons balsamic vinegar
• 1 teaspoon dried tarragon
• 1 lemon, sliced
• ¼ cup crumbled feta cheese
• ¼ cup fresh parsley, chopped
• ½ teaspoon black pepper
• ¼ cup extra-virgin olive oil
• lemon, juiced
• 8 pitted Kalamata olives
• 1 pound baby potatoes, halved
• 4 chicken thighs with skin
• 1 small red onion, sliced into petals
• 8 mini bell peppers, halved lengthwise and seeded

Recipe Instructions

Step 1

Preheat the oven to 425 degrees F (220 degrees C). Line a large rimmed baking sheet with aluminum foil.

Step 2

Whisk olive oil, juice of 1 lemon, vinegar, tarragon, oregano, paprika, salt, and pepper together in a large bowl. Add chicken thighs, onion, baby bell peppers, and potatoes. Stir until everything is evenly coated.

Step 3

Transfer vegetable-chicken mixture to the prepared baking sheet and spread in an even layer. Scatter lemon slices over the vegetables, making sure to leave the chicken uncovered so that the skin will brown.

Step 4

Bake in preheated oven for about 40 minutes. Remove from oven and top with feta, parsley, and olives.