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 Friday night, don’t you think? The best part about it? Easy cleanup...my dishwasher broke a few days ago and the engineer can only come ot next Tuesday! Arghhh... LOL. Throw everything on the sheet pan, crank up the oven and let it roast. If you want to buy ready cut vegetables and make it even easier...I won't tell ;)
Mediterranean Sheet Pan Roasted Chicken Thighs with Vegetables
Serves 6 ( 2 thighs each )
Total time 45 mins. plus prep.
12 Bone-in skin on chicken thighs
600 g. Sweet potatoes, peeled and cut into 1 inch cubes
400 g. Potatoes, skin on and cut into 1 inch cubes (optional)
2 Large red onions, peeled and quartered
6 Cloves of garlic minced
1 bay leaf
1 Lemon, juice and zest
100 ml. Extra virgin olive oil
1 tbsp. Dried Oregano
1 tbsp. Sweet paprika
1 tbsp. Honey
1 tbsp. Crushed red chilli flakes, optional
1 tsp. each Fine sea salt and freshly cracked black pepper
150 g. Pitted Greek Kalamata olives
250 g. Pearl or silver skin onions, whole
2 Bell Peppers, your choice of colour, seeded and quartered
Fresh thyme sprigs to taste, I used 6
1. Pre-heat oven to 200 °C (400°F )
2.In a large bowl add all ingredients, including lemon zest and juice, except chicken, olives, thyme sprigs and vegetables. Mix thoroughly until marinade mixture is well incorporated.
3. Add chicken, vegetables, and olives everything is evenly coated.
4. Tip it all out onto baking sheet. Arrange nicely with chicken thighs skin side up.
Add thyme sprigs and place in preheated oven for 45 minutes.
Remove and serve immediately. We love it with a side of white rice.