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Mediterranean Sheet Pan Chicken Thighs with Roasted Autumn Vegetables

Want a healthy one sheet pan dinner ready in under 1 hour? Then I have the perfect recipe for you! This dish is filled with flavour and bursting with healthy goodness. I love making one pan oven roasted chicken dishes. Crispy chicken skin and charred vegetables, low carb and gluten free deliciousness. Perfect for a busy weekday, don’t you think? Just pop it in the oven and it is ready in 30 minutes. Perfect. Make sure you cube the potatoes and butternut squash into 1" cubes so that they cook uniformly.

Enjoy XOXO

Sheet Pan Chicken Thighs with Roasted Autumn Vegetables

Serves 4

1 hour total time including prep and cooking

8 Chicken thighs, bone in and skin on about 1 kg. ( allow 2 thighs per person)

4 Cloves of garlic, peeled and chopped

120 g. Smoked bacon lardons

120 g. Pitted Kalamata olives, whole

400 g. Pearl onions, skin off and left whole

400 g. Potatoes, skin on and cubed into 1" pieces

400 g. Cubed butternut squash, peeled and cubed into 1" pieces

1 Medium red onion, peeled and cut into wedges

2 Roasted red peppers, from a jar, drained and cut into strips

80 ml. Extra virgin olive oil

60 ml. Red wine vinegar

60 ml. Dry white wine

1 tsp. Ground black pepper

1 tbsp. Honey

1 tbsp. Coarse sea salt

1 tbsp. Sweet smoked paprika

1 tbsp. each of fresh, rosemary, sage, thyme and flat leaf parsley, finely chopped

* plus more fresh thyme and parsley to garnish

  1. Preheat oven to 220°C /425°F

  2. Place all ingredients in a large bowl and toss to coat thoroughly

  3. Tip onto a large baking sheet pan

  4. Place in centre of preheated oven and roast until everything is golden brown and chicken is cooked through 35-40 minutes. If you want a little more char, turn on your oven's broiler for a few minutes at the end of the roasting time.

  5. If in doubt use a thermometer to check for chicken doneness, it should register 74°C/ 165°F

  6. Serve with more greens, salad or steamed white rice


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