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Sheet Pan Mediterranean Chicken

Easy one pan meal! This is a healthy weeknight meal. Loaded with veggies and full of flavor, this is a staple in my menu rotation.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4
Course: Dinner
Ingredients Method

Ingredients
  

  • 1 red bell pepper cut into strips
  • 1 yellow bell pepper cut into strips
  • 1 red onion sliced
  • 1 12 oz jar artichoke hearts drained and chopped
  • 2 cups cherry tomatoes halved
  • 1 lemon quartered
  • 5 cloves garlic minced
  • 2 lbs chicken thighs
Sauce for Vegetables and Chicken
  • ⅓ cup olive oil
  • 2 tbsp red wine vinegar
  • 2 tbsp balsamic glaze
  • 1 tsp paprika
  • 2 tsp dried oregano
  • ½ tsp salt
  • ½ tsp lemon pepper
Toppings
  • 2 tbsp fresh basil
  • goat cheese or feta
  • ⅔ cup kalamata olives optional
  • pickled red onions optional
  • avocado optional

Method
 

  1. Preheat oven to 400℉.
  2. In a large roasting pan, add the peppers, red onion, artichoke heats, lemon wedges, and tomatoes. I like to squeeze the lemons over the veggies and then place them into the pan with the veggies.
  3. In a bowl, whisk together the garlic, olive oil, red wine vinegar, balsamic glaze, paprika, oregano, salt, and lemon pepper. Pour ⅔ of the sauce over the vegetables and stir to mix. Then place the chicken on top and add the the last third of the sauce on top of the chicken.
  4. Bake for 25 minutes. After that stir everything around and flip the chicken. iI like to season with a little more salt and lemon pepper at this point. Cook for another 10 minutes until the chicken is done, and internal temperature is 165 ℉.
  5. Remove from the oven and top with goat or feta cheese. Serve with basmati rice, pita bread, avocado, tzatziki sauce, pickled red onions, and Kalamata olives. Enjoy!