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Crispy One-Pan Mediterranean Chicken and Vegetables

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A fuss-free, flavorful one-pan meal featuring crispy chicken thighs and roasted Mediterranean vegetables, perfect for an easy and healthy weeknight dinner.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 lbs / 700 g)
  • 3 tbsp extra virgin olive oil
  • 4 garlic cloves, minced
  • 1 large lemon, zested and juiced
  • 1 tbsp dried oregano
  • 1 tsp smoked paprika
  • Salt and freshly ground black pepper, to taste
  • 1 large red bell pepper, sliced
  • 1 medium zucchini, cut into thick half-moons
  • 1 medium red onion, cut into wedges
  • 1 cup (150 g) cherry tomatoes
  • ½ cup (75 g) Kalamata olives (optional)
  • A small bunch fresh parsley, chopped
  • ½ cup (75 g) feta cheese, crumbled (optional)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Pat dry the chicken thighs with paper towels.
  3. In a small bowl, mix olive oil, garlic, lemon zest and juice, oregano, smoked paprika, salt, and pepper.
  4. Rub the olive oil mixture all over the chicken thighs, including under the skin if possible.
  5. In a mixing bowl, toss bell pepper slices, zucchini, red onion wedges, and cherry tomatoes with a drizzle of olive oil, a pinch of salt, and a sprinkle of oregano.
  6. Place the chicken thighs skin-side up in a large ovenproof skillet or roasting pan.
  7. Nestle the vegetables around and between the chicken pieces, spreading them evenly.
  8. Roast in the oven for 30-35 minutes until the chicken skin is golden and crisp and the internal temperature reaches 165°F (74°C). Vegetables should be tender and slightly charred.
  9. If using, scatter Kalamata olives over the vegetables during the last 10 minutes of roasting to warm through.
  10. Remove the pan from the oven and let rest for 5 minutes.
  11. Sprinkle fresh parsley and crumbled feta over the top before serving.

Notes

Patting the chicken skin dry before seasoning is crucial for crispiness. Use bone-in, skin-on thighs for juiciness. Toss vegetables halfway through roasting for even caramelization. If chicken skin isn’t crispy enough, broil for 2-3 minutes at the end, watching carefully to prevent burning. Let chicken rest after roasting to keep it juicy.

Nutrition

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

Find it online: https://sofiaspice.com/crispy-one-pan-mediterranean-chicken-and-vegetables-easy-healthy-dinner-recipe/