Recipes Meat and Poultry Chicken Chicken Thigh Recipes Mediterranean Chicken Sheet Pan Dinner 4.9 (142) 128 Reviews 34 Photos Bold flavors and colors combine on one sheet pan for a simple yet impressive dinner. Bonus is the minimal cleanup! Recipe by Soup Loving Nicole Updated on April 11, 2023 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Saved! View All Saved Items Rate Print Share Trending Videos Add Photo 34 34 34 34 Prep Time: 15 mins Cook Time: 40 mins Total Time: 55 mins Servings: 4 Yield: 4 servings Jump to Nutrition Facts Ingredients ¼ cup extra-virgin olive oil lemon, juiced 2 tablespoons balsamic vinegar 1 teaspoon dried tarragon 1 teaspoon dried oregano 1 teaspoon paprika 1 teaspoon salt ½ teaspoon black pepper 4 chicken thighs with skin 1 small red onion, sliced into petals 8 mini bell peppers, halved lengthwise and seeded 1 pound baby potatoes, halved 1 lemon, sliced ¼ cup crumbled feta cheese ¼ cup fresh parsley, chopped 8 pitted kalamata olives Directions Preheat the oven to 425 degrees F (220 degrees C). Line a large rimmed baking sheet with aluminum foil. Whisk olive oil, juice of 1 lemon, vinegar, tarragon, oregano, paprika, salt, and pepper together in a large bowl. Dotdash Meredith Food Studios Add chicken thighs, onion, baby bell peppers, and potatoes. Stir until everything is evenly coated. Dotdash Meredith Food Studios Transfer vegetable-chicken mixture to the prepared baking sheet and spread in an even layer. Scatter lemon slices over the vegetables, making sure to leave the chicken uncovered so that the skin will brown. Dotdash Meredith Food Studios Bake in preheated oven for about 40 minutes. Remove from oven and top with feta, parsley, and olives. Dotdash Meredith Food Studios Recipe Tip If you're not a fan of olives, try substituting capers or chopped artichoke hearts. Editor's Note: Please note differences in the recipe name, as well as the cook time when using the magazine version of this recipe. I Made It Print Nutrition Facts (per serving) 533 Calories 32g Fat 41g Carbs 23g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 533 % Daily Value * Total Fat 32g 42% Saturated Fat 8g 40% Cholesterol 85mg 28% Sodium 1113mg 48% Total Carbohydrate 41g 15% Dietary Fiber 7g 25% Total Sugars 4g Protein 23g Vitamin C 72mg 359% Calcium 166mg 13% Iron 3mg 19% Potassium 802mg 17% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved