When I think of Mediterranean cuisine, a wave of nostalgia sweeps over me, taking me back to sunny afternoons spent in my grandmother’s garden in Santorini. The aromas of roasted vegetables mingled with the zesty tang of lemon and fresh herbs always filled the air, creating a comforting and vibrant atmosphere that made every meal an occasion. One particular dish that stands out from those golden days is a Mediterranean Chicken Sheet Pan Dinner—a recipe that captures the essence of those carefree moments with family and friends.
My grandmother was a maestro in the kitchen, effortlessly blending flavors with the ease of someone who truly loved cooking. I remember her telling me how she would prepare simple yet exquisite meals for large gatherings, often with ingredients fresh from the garden or the local market. This sheet pan dinner is inspired by her approach—simple, wholesome, and bursting with flavors that transport you straight to the Mediterranean coast.
Imagine a warm evening in a picturesque village, where you gather around a rustic table laden with colorful vegetables, succulent chicken thighs, and briny olives. The recipe starts with a lemony ladolemono dressing, a tribute to the abundant lemon trees that my grandmother used to boast about. With every whisk and drizzle, you’re not just preparing a meal; you’re recreating a cherished experience. The combination of juicy tomatoes, crisp zucchini, and sweet bell peppers tossed in this zesty dressing, alongside tender chicken thighs and chunks of creamy feta, is a celebration of Mediterranean flavors that’s both satisfying and comforting.
As the dish bakes, the aroma fills your kitchen, reminiscent of those family gatherings where stories and laughter were as plentiful as the food. The vibrant colors and enticing scents make it a feast for both the eyes and the palate, offering a touch of sunshine on your plate even if you’re far from the Mediterranean shores.
This Mediterranean Chicken Sheet Pan Dinner is more than just a recipe; it’s a way to bring a bit of that Mediterranean magic into your own home. It’s an easy, one-pan meal that simplifies dinner preparation while delivering a burst of authentic flavors. Whether you’re serving it to family or sharing it with friends, it’s sure to evoke warm memories and create new ones around your table.
How to Make Mediterranean Chicken Sheet Pan Dinner
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Ingredients
- 1/4 cup lemon juice (from 2 large lemons)
- 1 to 2 teaspoons dried oregano
- 1 large garlic clove, minced
- 3/4 teaspoon kosher salt
- 3/4 teaspoon black pepper
- 3/4 cup extra virgin olive oil
- 1 large red onion, sliced into 1/2-inch pieces
- 1 medium zucchini, halved and sliced into 1/2-inch half moons
- 1 large orange bell pepper, sliced into 1/2-inch thick slices
- 1 large tomato, cut into 8 wedges
- Kosher salt and black pepper, to taste
- 6 to 8 boneless, skinless chicken thighs
- 1/4 cup pitted Kalamata olives
- 1/4 cup pitted Castelvetrano olives
- 4 ounces feta cheese, cut into chunks
- 1/4 cup chopped Italian parsley, for garnish
Directions
- Preheat the oven to 425°F and position a rack in the middle of the oven.
- In a medium bowl, create the ladolemono dressing by whisking together the lemon juice, oregano, minced garlic, salt, and pepper. Slowly incorporate the olive oil, whisking until fully combined.
- Arrange the sliced onions, zucchini, bell pepper, and tomato on a large baking sheet. Season with salt and pepper. Drizzle approximately 1/4 cup of the prepared dressing over the vegetables, tossing to coat. Spread the vegetables in an even layer on the pan.
- Season the chicken thighs with salt and pepper and place them among the vegetables. Add Kalamata and Castelvetrano olives, and feta cheese chunks. Drizzle the remaining dressing over everything, ensuring the chicken is thoroughly coated.
- Bake in the oven for about 35 minutes, or until the chicken reaches an internal temperature of 165°F. For added color, move the pan to the top rack for 2-3 minutes under the broiler, watching closely to prevent burning.
- Remove from the oven, spoon some of the pan juices over the chicken, and sprinkle with chopped parsley before serving.
Storing Suggestion
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness or in the microwave for convenience.
Cooking Tips
For a zesty twist, try adding a splash of red wine vinegar to the ladolemono dressing. You can also use boneless, skinless chicken breasts if you prefer a leaner cut of meat.
Serving Suggestions
This dish pairs well with a side of couscous or quinoa. Consider serving with a simple Greek salad for a complete Mediterranean meal.
Ingredient Substitutions
Swap out Kalamata olives for green olives or use crumbled goat cheese instead of feta for a different flavor profile.
Seasonal Variations
In the summer, add cherry tomatoes and bell peppers of different colors for a more vibrant dish. In the fall, try using butternut squash and sweet potatoes.
Allergen Information
This recipe contains dairy from the feta cheese and is gluten-free. If you need to avoid dairy, substitute with a non-dairy cheese or omit it entirely.
FAQ:
Can I use chicken breasts instead of thighs?
Yes, you can use chicken breasts, but they might cook faster, so check for doneness a bit earlier.
Can I make this recipe ahead of time?
Yes, you can prepare the dish in advance and store it in the refrigerator. Just reheat it before serving.
What should I do if I don’t have a broiler?
If you don’t have a broiler, you can cook the dish as directed and then place it under a hot oven setting for a few minutes to get a similar effect.
Can I use frozen vegetables?
Fresh vegetables are recommended for this recipe, but if you use frozen, be sure to thaw and drain them before baking to avoid excess moisture.
How do I adjust the recipe for fewer servings?
Simply reduce the quantities of ingredients proportionally based on the number of servings you need.
Can I freeze this dish?
Yes, you can freeze the cooked dish in an airtight container for up to 3 months. Thaw and reheat thoroughly before serving.
Mediterranean Chicken Sheet Pan Dinner
Ingredients
- 1/4 cup lemon juice from 2 large lemons
- 1 to 2 teaspoons dried oregano
- 1 large garlic clove minced
- 3/4 teaspoon kosher salt
- 3/4 teaspoon black pepper
- 3/4 cup extra virgin olive oil
- 1 large red onion sliced into 1/2-inch pieces
- 1 medium zucchini halved and sliced into 1/2-inch half moons
- 1 large orange bell pepper sliced into 1/2-inch thick slices
- 1 large tomato cut into 8 wedges
- Kosher salt
- Black pepper
- 6 to 8 boneless skinless chicken thighs
- 1/4 cup pitted Kalamata olives
- 1/4 cup pitted Castelvetrano olives
- 4 ounces feta cheese cut into chunks
- 1/4 cup chopped Italian parsley for garnish
Instructions
- Preheat your oven to 425°F and adjust a rack to the middle position.
- Prepare the ladolemono dressing. In a medium bowl, whisk together lemon juice, oregano, minced garlic, salt, and pepper. Gradually whisk in the olive oil until the mixture is well combined.
- Prepare the vegetables. On a large baking sheet, arrange the sliced onions, zucchini, bell pepper, and tomato. Season with salt and pepper. Drizzle about 1/4 cup of the dressing over the vegetables, tossing to coat evenly. Spread them out in a single layer on the pan.
- Add the chicken and other ingredients. Season the chicken thighs with salt and pepper. Place them among the vegetables along with Kalamata and Castelvetrano olives, and chunks of feta. Drizzle the remaining dressing over the chicken and vegetables, ensuring the chicken is well coated.
- Bake in the oven for about 35 minutes, or until the chicken is fully cooked. For extra color, move the pan to the top rack near the broiler for 2-3 minutes, watching closely to avoid burning.
- Remove from the oven, spoon the pan juices over the chicken, and garnish with chopped parsley before serving.
