Save Imagine the intoxicating aroma of herbs and lemon filling your kitchen as this Mediterranean masterpiece bakes to perfection. This Sheet Pan Mediterranean Chicken combines the convenience of a one-pan meal with the vibrant flavors of the Mediterranean coast. The combination of juicy chicken thighs, tender zucchini, and herb-infused potatoes creates a harmonious blend that transports you straight to a sun-drenched seaside taverna.
Save This recipe embraces the Mediterranean philosophy of simple, fresh ingredients coming together to create something truly exceptional. The chicken thighs remain juicy while developing a beautiful golden crust, the zucchini softens without becoming mushy, and the potatoes soak up all the aromatic flavors of herbs and lemon. It's a symphony of textures and tastes that proves elegant cooking doesn't require complicated techniques.
Ingredients
- For the Chicken: 4 boneless, skinless chicken thighs, 2 tablespoons olive oil, 2 cloves garlic (minced), 1 teaspoon dried oregano, 1 teaspoon smoked paprika, 1 teaspoon salt, 1/2 teaspoon black pepper, zest of 1 lemon, juice of 1/2 lemon
- For the Vegetables: 2 medium zucchinis (sliced into 1/2-inch rounds), 1 large red onion (cut into wedges), 1 pint cherry tomatoes (halved), 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- For the Lemon-Herb Potatoes: 1 1/2 pounds baby potatoes (halved), 2 tablespoons olive oil, 1 tablespoon fresh rosemary (chopped), 1 tablespoon fresh parsley (chopped), 1 teaspoon dried thyme, zest and juice of 1 lemon, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- To Serve: Fresh parsley (chopped), lemon wedges
Instructions
- Prepare the oven
- Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it.
- Marinate the chicken
- In a large bowl, combine chicken thighs with olive oil, garlic, oregano, paprika, salt, black pepper, lemon zest, and lemon juice. Toss to coat. Set aside to marinate while preparing the vegetables.
- Prepare the potatoes
- In a separate bowl, toss the potatoes with olive oil, rosemary, parsley, thyme, lemon zest, lemon juice, salt, and black pepper.
- Start roasting potatoes
- Spread the potatoes evenly on one side of the sheet pan. Roast for 15 minutes.
- Prepare the vegetables
- Meanwhile, toss zucchini, red onion, and cherry tomatoes with olive oil, salt, and black pepper.
- Add remaining ingredients
- After 15 minutes, remove the sheet pan from the oven. Add marinated chicken thighs and prepared vegetables to the pan, arranging everything in a single layer.
- Complete the roasting
- Return the pan to the oven and roast for 20–25 minutes, or until the chicken is cooked through (internal temperature 165°F/74°C) and the potatoes are golden and tender.
- Optional broiling
- Broil for 2–3 minutes for extra color, if desired.
- Serve
- Garnish with fresh parsley and serve with lemon wedges.
Zusatztipps für die Zubereitung
Das Geheimnis dieses Gerichts liegt in der richtigen Verteilung auf dem Backblech. Achten Sie darauf, dass alle Zutaten in einer einzigen Schicht liegen, damit sie gleichmäßig garen. Die Kartoffeln beginnen früher zu backen, da sie mehr Zeit benötigen. Wenn Sie möchten, können Sie die Gemüsesorten je nach Saison variieren – Paprika oder Aubergine wären herrliche Alternativen oder Ergänzungen zur Zucchini.
Varianten und Anpassungen
Für eine vegetarische Version können Sie das Hähnchen durch Halloumi-Käse ersetzen – schneiden Sie ihn in dicke Scheiben und geben Sie ihn erst in den letzten 10-15 Minuten der Garzeit hinzu. Mögen Sie es schärfer? Fügen Sie der Hähnchenmarinade etwas Chiliflocken hinzu. Für eine kohlenhydratärmere Option können Sie die Kartoffeln durch Blumenkohl- oder Brokkoli-Röschen ersetzen.
Serviervorschläge
Dieses Gericht ist bereits eine vollständige Mahlzeit, aber ein frischer griechischer Salat oder eine Schüssel Tzatziki zum Dippen erhöht den Genuss noch weiter. Für Gäste können Sie vor dem Servieren noch etwas zerbröckelten Feta und frisch gehackte Kräuter darüber streuen. Ein Glas kühler Sauvignon Blanc oder ein leichter Rosé rundet das mediterrane Erlebnis perfekt ab.
Save This Mediterranean sheet pan dinner embodies the essence of modern cooking – simple preparation with maximum flavor impact. It proves that with quality ingredients and thoughtful seasoning, even the most straightforward cooking methods can produce restaurant-worthy results. As you gather around the table to enjoy this vibrant meal, you'll appreciate not only its delicious taste but also the minimal cleanup waiting afterward. That's the beauty of sheet pan cooking – it lets you focus on what matters most: enjoying good food with the people you love.
Recipe Help
- → What type of chicken is best for this dish?
Boneless, skinless chicken thighs are ideal for even cooking and juicy texture, but chicken breasts can be used with adjusted cooking times.
- → Can I substitute vegetables in this recipe?
Yes, you can swap zucchini for eggplant or bell peppers to suit your taste and dietary preferences.
- → How can I ensure the potatoes are perfectly roasted?
Halve baby potatoes evenly and toss with olive oil, fresh herbs, lemon zest, and salt before initial roasting to achieve a golden, tender texture.
- → Is it possible to prepare this dish vegetarian-style?
Replacing the chicken with halloumi or adding extra vegetables like eggplant makes for a satisfying vegetarian alternative.
- → What sides pair well with this Mediterranean dish?
Light sides such as Greek salad or tzatziki complement the flavors nicely, along with a crisp white wine like Sauvignon Blanc.