Mediterranean Sheet Pan Chicken
This Mediterranean Sheet Pan Chicken is loaded with tender potatoes, juicy cherry tomatoes, chickpeas, salty Kalamata olives and flavour-filled crumbled feta. It's simple, fresh, absolutely packed with flavour and all comes together in one pan! If you love Mediterranean food then this one is for you!
Servings: 4
Calories: 813kcal
Equipment
- Medium Mixing Bowl
- Chopping Board
- Large sheet pan
- Sharp knife
Ingredients
- ¼ cup extra virgin olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon finely ground sea salt
- ½ teaspoon garlic powder
- 700 grams skin on boneless chicken thighs
- 500 grams potatoes cut into wedges
- 400 grams cherry tomatoes
- 1 red onion peeled and cut into wedges
- 240 grams cooked chickpeas from 400 gram tin, strained and rinsed
- ½ cup Kalamata olives pitted
- 1 lemon cut into wedges
- 100 grams firm feta
- handful flat leaf parsley roughly chopped
To serve
- Steamed broccolini or mixed lettuce leaves
Instructions
- Preheat the oven to 200°C/392°F (fan forced). Line a large sheet pan with baking paper and set aside.
- To a large bowl add the olive oil, thyme, oregano, salt and garlic powder and stir to combine. Pat dry the chicken thighs and place into a separate medium sized bowl. Spoon about half of the olive oil and seasoning over the chicken and rub into the surface of each piece. Cover and refrigerate.
- Add the potato wedges, cherry tomatoes, onion wedges and chickpeas to the second bowl and toss to coat in the seasoning.
- Place the potato wedges onto the pan and set the remaining vegetables aside. Spread the potatoes out across the base of the pan so there is space between each piece. Place the tray into the oven and bake for 10 minutes.
- After 10 minutes, remove the pan from the oven. Add the remaining vegetables and chickpeas to the pan. Remove the chicken thighs from the fridge and place on top of the other vegetables on the pan. Add the kalamata olives and lemon wedges and season with cracked black pepper. Place back into the oven to bake for 25 minutes.
- After 25 minutes, remove from the oven. To serve top with crumbled feta and roughly chopped parsley. Serve alongside steamed broccolini or some mixed lettuce leaves.
Notes
Nutrition facts are an estimate only.
Storage
Store leftovers in an airtight container and refrigerate for up to 3 days. Reheat before eating.Nutrition
Calories: 813kcal | Carbohydrates: 48g | Protein: 40g | Fat: 52g | Saturated Fat: 14g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 25g | Trans Fat: 0.1g | Cholesterol: 194mg | Sodium: 1516mg | Potassium: 1391mg | Fiber: 10g | Sugar: 8g | Vitamin A: 841IU | Vitamin C: 65mg | Calcium: 228mg | Iron: 6mg