Best Mediterranean Chicken Sheet Pan Dinner Recipes
MEDITERRANEAN CHICKEN SHEET PAN DINNER
Bold flavors and colors combine on one sheet pan for a simple yet impressive dinner. Bonus is the minimal cleanup!
Provided by Soup Loving Nicole
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 55m
Yield 4
Number Of Ingredients 16
Steps:
- 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. Add chicken thighs, onion, baby bell peppers, and potatoes. Stir until everything is evenly coated.
- 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.
- Bake in preheated oven for about 40 minutes. Remove from oven and top with feta, parsley, and olives.
Nutrition Facts : Calories 533.1 calories, Carbohydrate 41.3 g, Cholesterol 84.9 mg, Fat 32.4 g, Fiber 6.9 g, Protein 23 g, SaturatedFat 8 g, Sodium 1112.8 mg, Sugar 3.5 g
MEDITERRANEAN CHICKEN SHEET PAN DINNER
This Mediterranean Chicken Sheet Pan Dinner is a simple, colorful riff on Italian Caprese salad. Tasty, seasoned chicken breasts and tender potatoes make this delicious dish filling, while mozzarella balls, cherry tomatoes and red onions add freshness, flavor and the perfect touch of color. The best part? This sheet pan Mediterranean chicken comes together on one pan! Reach for this recipe whenever you need an easy, fresh and satisfying weeknight dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Line 18x13-inch rimmed sheet pan with cooking parchment paper. In large bowl, mix 1 tablespoon of the oil and the salt. Add potatoes to bowl; toss to coat and place skin-sides down in single layer in pan. Set bowl aside. Roast 15 minutes. Remove from oven; stir.
- Meanwhile, combine remaining 3 tablespoons oil and the seasoning mix (from box) in same large bowl. Add chicken; turn to coat. Place chicken in pan with potatoes. Roast 22 to 27 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F) and potatoes are very tender and browned.
- Drizzle with sauce (from box). Top with tomatoes, cheese, onions and basil.
Nutrition Facts : Calories 550, Carbohydrate 30 g, Cholesterol 130 mg, Fat 3 1/2, Fiber 2 g, Protein 47 g, SaturatedFat 8 g, ServingSize 1 Chicken Breast with Vegetables, Sodium 830 mg, Sugar 5 g, TransFat 0 g
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