Why Make This Recipe

One-Pan Mediterranean Chicken is a fantastic choice for busy weeknights or leisurely weekends. It’s easy to prepare, needs just one pan, and offers a delightful mix of flavors. The best part? You can enjoy a wholesome meal without a mountain of dishes to clean afterward. This dish brings together juicy chicken thighs and colorful vegetables, all infused with the vibrant tastes of the Mediterranean.

How to Make One-Pan Mediterranean Chicken

Ingredients

Chicken Thighs (Bone-in, Skin-on): 6-8 pieces. Ideal for their juicy and flavorful nature when roasted.
Red Bell Pepper: 1 large. Adds sweetness, color, and Vitamin C.
Yellow Bell Pepper: 1 large. Offers sweetness and visual appeal.
Zucchini: 2 medium. Contributes a tender texture and mild flavor.
Red Onion: 1 medium. Provides a pungent, sweet flavor that mellows during roasting.
Cherry Tomatoes: 1 pint. Bursting with sweetness and acidity when roasted.
Kalamata Olives: 1 cup, pitted. Adds a salty, briny Mediterranean flavor.
Artichoke Hearts: 1 can (14 ounces), quartered and drained. Provides a tangy, nutty flavor.
Fresh Garlic: 4-5 cloves, minced. An essential base flavor.
Fresh Lemon: 1 large. Used for juice and zest to brighten flavors.
Dried Oregano: 2 teaspoons. A warm, aromatic herb.
Dried Thyme: 1 teaspoon. Adds an earthy flavor.
Dried Rosemary: 1 teaspoon, crushed. Pairs wonderfully with chicken.
Paprika: 1 teaspoon. Offers a mild, slightly smoky flavor.
Olive Oil: ¼ cup, extra virgin. Adds richness and helps roast the ingredients.
Salt: To taste. Enhances all the flavors.
Black Pepper: Freshly ground, to taste. Adds subtle spice.
Fresh Parsley: ¼ cup, chopped (for garnish, optional). Adds a fresh touch.

Directions

Preheat your oven to 400°F (200°C).
In a large baking dish, arrange the chicken thighs at the center.
Surround the chicken with the sliced red and yellow bell peppers, zucchini, red onion, cherry tomatoes, Kalamata olives, and artichoke hearts.
In a small bowl, mix the minced garlic, lemon juice, lemon zest, dried oregano, thyme, rosemary, paprika, olive oil, salt, and black pepper.
Drizzle this mixture over the chicken and vegetables, ensuring everything is well coated.
Bake in the preheated oven for about 40-45 minutes, or until the chicken is cooked through and the skin is golden brown.
Once done, sprinkle with fresh parsley for garnish before serving.

How to Serve One-Pan Mediterranean Chicken

Serve the One-Pan Mediterranean Chicken directly from the baking dish for a rustic presentation. Pair it with crusty bread, a simple green salad, or some steamed rice for a complete meal.

How to Store One-Pan Mediterranean Chicken

Store any leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, place in the oven at 350°F (175°C) until warmed through, or microwave in short intervals until hot.

Tips to Make One-Pan Mediterranean Chicken

Marinate: For extra flavor, marinate the chicken in the spice mixture for a few hours before cooking.
More Veggies: Feel free to add other vegetables like asparagus or eggplant based on your preference.
Adjust Spices: You can adjust the amount of herbs and spices to suit your taste.

Variation

For a lighter version, you can substitute skinless chicken breasts or thighs. You can also use different vegetables according to what you have on hand, such as carrots or green beans.

FAQs

1. Can I use other types of chicken?
Yes, you can use chicken breasts instead of thighs, but be mindful that the cooking time may differ.

2. Is it necessary to use bone-in, skin-on chicken?
While it adds flavor and moisture, you can use skinless and boneless chicken if preferred. Just adjust cooking time accordingly.

3. Can I freeze leftovers?
Yes, you can freeze leftovers for up to 2 months. Just ensure they are properly sealed in an airtight container.