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Crispy Sheet Pan Mediterranean Chicken and Vegetables

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A quick and easy sheet pan dinner featuring crispy chicken thighs and vibrant Mediterranean vegetables, perfect for busy weeknights and healthy meals.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 lbs / 700 g)
  • 3 tablespoons extra virgin olive oil
  • 2 teaspoons dried oregano
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • Juice of 1 lemon
  • 1 medium red bell pepper, cut into 1-inch pieces
  • 1 medium zucchini, sliced into thick half-moons
  • 1 small red onion, cut into wedges
  • 1 cup cherry tomatoes
  • 8 ounces (225 g) baby potatoes, halved
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme or rosemary (optional)
  • Salt and pepper, to taste
  • Fresh parsley, chopped (optional garnish)
  • Crumbled feta cheese (optional garnish)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, combine olive oil, dried oregano, smoked paprika, garlic powder, salt, and pepper. Add chicken thighs and toss to coat. Squeeze lemon juice over chicken and toss again. Let marinate for about 10 minutes.
  3. In another bowl, toss baby potatoes, red bell pepper, zucchini, red onion, and cherry tomatoes with olive oil, thyme or rosemary, salt, and pepper until evenly coated.
  4. Spread vegetables evenly on a large rimmed baking sheet, leaving space in the center. Place chicken thighs skin-side up in the center or slightly off-center. If using a wire rack, place it on the pan and set chicken on top with vegetables around.
  5. Roast in the oven for 35-40 minutes. At about 20 minutes, check and flip potatoes if needed, and baste chicken with pan juices. Chicken skin should be golden and crispy; broil for 2-3 minutes at the end if needed, watching closely to avoid burning.
  6. Check doneness: chicken internal temperature should reach 165°F (74°C), potatoes tender, and vegetables caramelized but not mushy.
  7. Remove from oven and let chicken rest for 5 minutes. Garnish with chopped parsley and crumbled feta cheese if desired.
  8. Serve hot with chicken and vegetables plated together.

Notes

[‘Pat chicken skin dry before seasoning to ensure crispiness.’, ‘Do not overcrowd the pan to allow even roasting.’, ‘Use high oven temperature (425°F) for best results.’, ‘Rotate pan halfway through cooking to avoid hot spots.’, ‘Cut potatoes uniformly for even cooking.’, ‘Broil briefly at the end if chicken skin is not crispy enough.’, ‘Let chicken rest after roasting to keep it juicy.’, ‘Reheat leftovers in oven at 350°F for 10-15 minutes to maintain crispiness; avoid microwaving.’]

Nutrition

Keywords: sheet pan dinner, Mediterranean chicken, healthy dinner, easy recipe, roasted vegetables, crispy chicken, weeknight meal

Find it online: https://dahliadishes.com/crispy-sheet-pan-mediterranean-chicken-and-vegetables-easy-healthy-dinner-recipe/