One Pan Mediterranean Chicken Recipe
Introduction
This One Pan Mediterranean Chicken is a vibrant, flavorful dish perfect for weeknight dinners or entertaining guests. Juicy chicken thighs are roasted with fresh vegetables, citrus, olives, and herbs, creating a delicious medley of tastes all in one pan.
Ingredients
- 8-10 chicken thighs (bone-in, skin-on)
- 1 large red onion (cut into 8 wedges)
- 1 red bell pepper (seeded and cut into chunks)
- 1 cup firm grape tomatoes (whole)
- 1 cup pitted kalamata olives
- 3 tablespoons capers
- 3 fresh rosemary sprigs
- 1 orange (cut into chunks)
- 1 lemon (halved)
- Salt and pepper
- 1/3 cup olive oil
- 1/4 cup honey
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 8 garlic cloves (minced)
- Green and red olives (for garnish)
Instructions
- Step 1: Preheat the oven to 350°F (175°C).
- Step 2: Prepare a medium bowl. Zest the orange and lemon, then squeeze their juice into the bowl. Add the olive oil, honey, garlic powder, onion powder, and minced garlic. Whisk well to combine and season with salt to taste.
- Step 3: Prepare a 17×12-inch sheet pan by drizzling a little olive oil over it. Set aside.
- Step 4: Rinse the chicken thighs in cold water and let them sit for 10 minutes. Pat dry thoroughly with paper towels. Season both sides with salt and pepper.
- Step 5: Dip each chicken thigh into the honey citrus sauce, shaking off any excess, then place them on the prepared sheet pan.
- Step 6: Arrange the red onion wedges, red bell pepper chunks, grape tomatoes, lemon halves, and orange chunks around the chicken on the pan. Sprinkle kalamata olives and capers on top.
- Step 7: Spoon any remaining honey citrus sauce evenly over the chicken and vegetables. Place fresh rosemary sprigs on top.
- Step 8: Cover the pan with foil and bake for 20 minutes.
- Step 9: Remove the foil and return the pan to the oven. Bake for an additional 30 minutes, rotating the pan after 15 minutes, until the chicken is golden and cooked through.
- Step 10: Remove from the oven. Discard rosemary sprigs and drain about half of the pan juices. Garnish with green and red olives and fresh rosemary.
- Step 11: Serve immediately with rice, pasta, or a fresh feta salad on the side.
Tips & Variations
- For crispier skin, remove the foil during the last 10 minutes of baking.
- Substitute chicken thighs with bone-in chicken breasts if preferred, adjusting cooking time accordingly.
- Add chopped garlic to the vegetables for extra flavor.
- Use fresh herbs like thyme or oregano as an alternative to rosemary.
- Drain some of the juices if you prefer a less saucy dish.
Storage
Store leftovers in an airtight container in the refrigerator for 2 to 3 days. Reheat gently in the oven or microwave until warmed through. The dish is best enjoyed fresh but keeps well for a couple of days.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use boneless chicken thighs instead?
Yes, boneless chicken thighs can be used. Adjust the cooking time to about 25-30 minutes after removing the foil, checking for doneness.
What can I serve with this dish?
This Mediterranean chicken pairs wonderfully with rice, pasta, couscous, or a simple green salad. A side of feta cheese salad also complements the flavors nicely.
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One Pan Mediterranean Chicken Recipe
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
Description
One Pan Mediterranean Chicken is a flavorful and easy oven-baked recipe featuring juicy bone-in, skin-on chicken thighs cooked with vibrant Mediterranean vegetables, citrus, olives, capers, and a honey citrus marinade. This dish combines savory, sweet, and tangy elements for a wholesome meal perfect for weeknight dinners or entertaining guests.
Ingredients
Scale
Chicken
- 8–10 chicken thighs (bone-in, skin-on)
- Salt and pepper, to taste
Vegetables & Fruits
- 1 large red onion (cut into 8 wedges)
- 1 red bell pepper (seeded and cut into chunks)
- 1 cup firm grape tomatoes (whole)
- 1 cup pitted kalamata olives
- 3 tablespoons capers
- 1 orange (cut into chunks)
- 1 lemon (halved)
- Green and Red Olives, for garnish
- 3 fresh rosemary sprigs (plus extra for garnish)
Sauce
- 1 large orange (zested and juiced)
- 1 large lemon (zested and juiced)
- 1/3 cup olive oil
- 1/4 cup honey
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 8 garlic cloves (minced)
- Salt, to taste
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for roasting the chicken and vegetables.
- Prepare Sauce: In a medium bowl, zest and juice the large orange and lemon. Add olive oil, honey, minced garlic, onion powder, garlic powder, and salt. Whisk thoroughly to combine into a smooth honey citrus sauce.
- Prepare Pan: Lightly drizzle and spread olive oil over a 17×12-inch sheet pan to prevent sticking and enhance flavor.
- Prepare Chicken: Rinse chicken thighs under cold water and soak in cold water for 10 minutes to release any residual blood. Remove and pat dry thoroughly with paper towels. Season both sides well with salt and pepper.
- Marinate Chicken: Dip each seasoned chicken thigh completely into the honey citrus sauce, allowing excess to drip off. Arrange the coated thighs evenly on the prepared sheet pan.
- Arrange Vegetables and Fruits: Distribute the cut red onion wedges, red bell pepper chunks, whole grape tomatoes, orange and lemon chunks evenly around and between the chicken thighs. Scatter kalamata olives and capers over the entire pan.
- Add Remaining Sauce and Rosemary: Spoon any leftover honey citrus sauce evenly over the chicken and vegetables. Top the pan with fresh rosemary sprigs for fragrance.
- Initial Covered Bake: Cover the sheet pan tightly with aluminum foil and bake in the preheated oven for 20 minutes to gently cook and infuse flavors.
- Finish Baking Uncovered: Remove the foil and continue baking for an additional 30 minutes, rotating the pan halfway through to ensure even browning. Bake until the chicken skin is golden and crispy and the meat is fully cooked (internal temperature 165°F/74°C).
- Drain Excess Juice: Carefully remove the pan from the oven, discard rosemary sprigs, and drain approximately 50% of the accumulated pan juices to prevent sogginess.
- Garnish: Sprinkle green and red olives and fresh rosemary over the cooked chicken and vegetables for added color and flavor.
- Serve: Serve immediately on its own or alongside rice, pasta, or a starchy side dish. Complement with a fresh feta salad if desired.
- Store Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 2-3 days.
Notes
- Bone-in, skin-on chicken thighs help retain moisture and develop crispy skin when baked.
- Soaking chicken in cold water before cooking removes excess blood for a cleaner taste and appearance.
- Adjust salt seasoning according to taste, especially since olives and capers contribute saltiness.
- Rotating the pan midway during uncovered baking ensures even cooking and browning.
- Draining some of the pan juices after cooking prevents the chicken from becoming soggy while keeping flavor.
- Fresh rosemary adds aromatic flavor, but be sure to remove large sprigs before serving to avoid woody textures.
- Serve with your choice of starch like rice or pasta to make a complete meal.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Keywords: Mediterranean chicken, one pan chicken, baked chicken thighs, honey citrus chicken, sheet pan dinner, healthy chicken recipe
