Mediterranean Chicken One-Pan (Printable Version)

Juicy chicken mixed with crisp veggies, herby flavors, lemon, and a good splash of olive oil—each bite screams Mediterranean flair.

# Everything You’ll Need:

→ Protein

01 - 6–8 chicken thighs, bone-in and skin left on

→ Vegetables and Fruit

02 - 1 can (400 g) artichoke hearts, drained and cut in quarters
03 - 1 large yellow bell pepper, chopped into large chunks
04 - 1 pint cherry tomatoes, split in half
05 - 1 large red bell pepper, chopped into big pieces
06 - 2 medium zucchinis, cut into thick slices
07 - 1 cup Kalamata olives, pitted
08 - 1 medium red onion, diced into 2.5 cm squares

→ Aromatics and Seasoning

09 - 1 teaspoon paprika
10 - 2 teaspoons dried oregano
11 - 1 teaspoon dried thyme
12 - 1 large lemon, juice squeezed and zest set aside separately
13 - 1 teaspoon dried rosemary, crushed up
14 - 4–5 garlic cloves, finely chopped
15 - Salt, add as much as you like
16 - 60 ml extra virgin olive oil
17 - Black pepper, ground fresh to taste

→ Garnish (Optional)

18 - 15 g chopped fresh parsley

# Steps to Cook:

01 - Let everything sit for a little bit after baking before you dive in. Serving hot’s best once the juices settle and the chicken’s super tender.
02 - Take the tray out of the oven, then grate lemon zest over the top and sprinkle chopped parsley if you want extra flavor.
03 - Double-check the thick part of the chicken is reading 74°C or above and that the juices run clear. The veggies should look caramelized and golden at the edges.
04 - Pop the tray in the oven. Bake for 35–45 minutes, keeping an eye out—chicken should hit 74°C inside and veggies should turn nice and soft with golden bits.
05 - Lay out your dressed veggie mix across a big baking sheet or roasting pan. Place chicken thighs on top, making sure they aren’t crowded.
06 - Toss the chunks of bell pepper, tomato halves, zucchini rounds, red onion, olives, and quartered artichoke hearts in with the marinade. Keep mixing until everything’s well covered.
07 - Whisk together olive oil, juice from half your lemon, garlic, oregano, thyme, rosemary, and paprika in a good-sized bowl until it comes together.
08 - Use paper towels to pat your chicken thighs dry. Sprinkle salt and fresh black pepper over both sides generously.
09 - Rinse and chop your veggies—peppers and onion into 2.5 cm pieces, zucchinis into rounds about 1.25 cm thick, tomatoes in halves, artichokes into quarters if needed. Chop up garlic now too.
10 - Crank the oven up to 200°C so it’s piping hot by the time you’re ready to cook. Don’t skip preheating—it helps everything cook evenly.

# Extra Suggestions:

01 - Give your chicken a good pat-down so the skin gets really crispy while roasting.
02 - Space out the veggies and meat so they roast instead of steam.

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