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Easy One-Pan Mediterranean Chicken and Vegetables

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A quick and fuss-free one-pan recipe featuring juicy roasted chicken thighs and vibrant Mediterranean vegetables, perfect for healthy weeknight dinners.

Ingredients

Scale
  • 4 boneless, skinless chicken thighs (about 1.5 lbs / 700 g)
  • 3 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • Juice and zest of 1 lemon
  • Salt and freshly ground black pepper, to taste
  • 1 medium red bell pepper, cut into strips
  • 1 medium zucchini, sliced into half-moons
  • 1 small red onion, cut into wedges
  • 1 cup cherry tomatoes (fresh or frozen)
  • 1/2 cup pitted Kalamata olives (optional)
  • Fresh parsley, chopped, for garnish
  • Optional: 1/4 cup crumbled feta cheese (for serving)
  • Optional: 1 teaspoon red pepper flakes

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a mixing bowl, combine olive oil, minced garlic, dried oregano, smoked paprika, lemon zest, lemon juice, salt, and pepper. Whisk until well blended.
  3. Add chicken thighs to the bowl and toss to coat with marinade. Let sit for at least 10 minutes, preferably 30 minutes.
  4. Chop bell pepper, zucchini, and red onion. Toss vegetables in the remaining marinade.
  5. Spread vegetables evenly in a large oven-safe skillet or roasting pan. Nestle marinated chicken thighs on top, skin side up if applicable. Scatter cherry tomatoes and olives around the edges.
  6. Roast in the oven for 30-35 minutes, turning the chicken once at about 20 minutes for even cooking. Chicken is done when internal temperature reaches 165°F (74°C) and juices run clear.
  7. Remove from oven and let chicken rest for 5 minutes.
  8. Garnish with chopped fresh parsley and crumbled feta cheese if desired before serving.

Notes

Do not overcrowd the pan to ensure proper roasting and caramelization. Use chicken thighs for juicier meat; breasts can be substituted but watch cooking time closely. Rest chicken 5 minutes after roasting to redistribute juices. If vegetables brown too quickly, loosely cover pan with foil for last 10 minutes. Variations include swapping chicken for tofu or chickpeas for a vegetarian option, or adding red pepper flakes for heat.

Nutrition

Keywords: one-pan, Mediterranean, chicken, vegetables, healthy dinner, easy recipe, roasted chicken, weeknight meal

Find it online: https://daintydine.com/easy-one-pan-mediterranean-chicken-and-vegetables-recipe-for-healthy-dinners/