Whether you are having a busy week at work or in the midst of back to school activities, a sheet pan meal is the ideal dinner solution! My Mediterranean Sheet Pan Chicken Dinner calls for chicken thighs, potatoes, tomatoes and green beans, which are tossed in a lemon and herb sauce, and baked to perfection. This one pan dish makes meal prep, cooking and clean up a whole lot easier! Get ready to have dinner on your table in 60 minutes! So, let me show you how it’s done. Grab a spoon and come and cook with me!
For more flavourful and exciting meal ideas, featuring chicken thighs, check out my Filipino Chicken Adobo, Braised Moroccan Chicken and Tequila Lime Chicken recipes!
Prep Time: 5 minutes
Cook Time: 55 minutes
Total Time: 60 minutes
Serves: 8
Ingredients:
Chicken Thighs
8 bone-in, skin-on chicken thighs (approx. 2 1/2 - 3 lbs)
2 Tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1/2 tsp oregano
1/2 tsp kosher salt
1/4 tsp ground pepper
Mediterranean Vegetable Medley
1 lb baby potatoes, halved
6 cocktail tomatoes
3 Tbsp olive oil, divided
2 Tbsp lemon juice (approx. 1 small lemon)
1 Tbsp fresh thyme leaves, finely chopped
1 Tbsp fresh rosemary, finely chopped
1/2 tsp kosher salt
Fresh ground pepper, to taste
1 lemon, cut into 1/4 inch slices
400g haricot verts or green beans, ends trimmed
Instructions:
Preheat the oven to 425F and line a 11” x 17” baking sheet with parchment paper. While the oven is preheating, remove the chicken thighs from the refrigerator and let them come to room temperature for 30 minutes. Pat the chicken thighs dry with a paper towel and set aside
To a large mixing bowl, add 2 Tbsp of olive oil, lemon juice, thyme, rosemary, salt and pepper and mix until combined. Toss in the potatoes and tomatoes and gently mix until well coated in dressing. Transfer them to the baking sheet and arrange them in a single layer.
Nestle the chicken thighs amongst the potatoes and tomatoes. Brush the chicken thighs with olive oil and season liberally with garlic and onion powder, oregano, salt and pepper.
Lay the lemon slices over the potatoes and tomatoes and transfer the baking sheet to the oven. Cook, uncovered, for 40 minutes.
While the chicken is cooking, add the green beans to a medium mixing bowl and toss them in the remaining 1 Tbsp of olive oil.
Remove the baking sheet from the oven and lay the green beans over the chicken, potatoes and tomatoes. Cook, uncovered, for an additional 15 minutes or until the chicken is cooked through and the juices run clear.
Let the chicken rest for 10 minutes and serve and enjoy!
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