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One-Pan Mediterranean Chicken Bake - Easy, Bright, and Full of Flavor

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 2 to 2.5 pounds bone-in, skin-on chicken thighs (about 6 pieces). Boneless thighs or breasts work too—see notes below.
  • Cherry or grape tomatoes: 2 cups, whole or halved.
  • Red onion: 1 large, cut into thick wedges.
  • Bell peppers: 2 medium, sliced into strips (any color).
  • Kalamata olives: 1/2 cup, pitted.
  • Baby potatoes or Yukon Golds: 1 pound, halved or quartered.
  • Garlic: 4 cloves, minced.
  • Lemon: Zest of 1 lemon + juice of 1 lemon; optional extra lemon cut into wedges for serving.
  • Feta cheese: 1/2 cup, crumbled.
  • Olive oil: 3 tablespoons, extra-virgin preferred.
  • Herbs and spices: 2 teaspoons dried oregano, 1 teaspoon dried thyme, 1 teaspoon smoked paprika (optional), 1/2 teaspoon red pepper flakes (optional).
  • Fresh herbs: A handful of chopped parsley or dill for finishing.
  • Salt and pepper: To taste.

Method
 

  1. Preheat the oven: Heat to 425°F (220°C). Line a large sheet pan with parchment for easier cleanup, or use a lightly oiled roasting pan.
  2. Dry and season the chicken: Pat the chicken dry with paper towels. Season both sides with 1 teaspoon salt and 1/2 teaspoon black pepper.
  3. Mix the marinade: In a small bowl, combine olive oil, lemon zest, lemon juice, garlic, oregano, thyme, smoked paprika, and red pepper flakes. Stir well.
  4. Toss the vegetables: On the pan, add potatoes, tomatoes, bell peppers, and onion. Drizzle with half the marinade and toss to coat. Season with a pinch of salt and pepper.
  5. Add the chicken: Nestle the chicken thighs among the vegetables, skin side up. Spoon the remaining marinade over the chicken. Scatter olives around the pan.
  6. Roast: Bake for 35–45 minutes, until the chicken skin is crisp and the internal temperature reaches 165°F (74°C). Potatoes should be tender and edges caramelized.
  7. Finish: Crumble feta over the pan and return to the oven for 3–5 minutes to soften. Shower with chopped parsley or dill.
  8. Serve: Plate the chicken with a big scoop of vegetables and pan juices. Add lemon wedges if you like extra brightness.