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Mediterranean Sheet-Pan Chicken & Veggies

A delightful one-pan meal that combines succulent chicken thighs with vibrant Mediterranean vegetables and flavors, perfect for busy weeknights or casual gatherings.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken thighs
  • 2 cups baby potatoes, halved
  • 1 cup cherry tomatoes
  • 1 piece red bell pepper, sliced
  • 1 piece zucchini, sliced
  • 1/2 piece red onion, sliced
Seasoning and Marinade
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley, chopped for garnish

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, mix together olive oil, lemon juice, garlic, oregano, paprika, salt, and black pepper.
  3. Add in the chicken thighs, potatoes, cherry tomatoes, bell pepper, zucchini, and red onion. Toss everything well until all are coated in the flavorful mixture.
Cooking
  1. Spread the ingredients evenly on a large sheet pan in a single layer for even cooking.
  2. Roast in the oven for 35–40 minutes, stirring halfway through, until the chicken is cooked through and the vegetables are tender and slightly caramelized.
  3. Remove from the oven, garnish with fresh parsley, and enjoy!

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. For longer storage, you can freeze the dish in an airtight container for up to 2 months. Let it cool completely before freezing.
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