Mediterranean Sheet Pan Chicken Recipe
This Mediterranean sheet pan chicken is delicious, simple, and healthy. It has a chicken quarter that is baked and seasoned with roasted squash, zucchini, cherry tomatoes, red onions, and Kalamata olives.
Ingredients
- Olive Oil
- 3 TBSP Lemon Juice
- 4 Garlic Cloves Minced
- 2 tsp Oregano
- 5 TBSP Dijon Mustard
- Salt
- Pepper
- 4 Chicken Quarters
- 1 Zucchini Sliced
- 1 Squash Sliced
- 1 Red Onion Sliced
- 1 Carton Cherry Tomatoes
- 1 5oz Jar of Kalamata Olives Drained
Instructions
- Preheat your oven to 425 F.
- Chop up you zucchini and squash and slice up your onions. Also, go ahead and mince you’re garlic while you’re doing this.
- Mix 5 tablespoons of Dijon mustard with 3-4 tablespoons of olive oil, mix in a healthy pinch of salt (like 1/8 teaspoon) and add the same amount of pepper. Now add you oregano and garlic as well.
- I always put foil down on my sheet pan and I spray with non-stick spray.
- Add your vegetables to your sheet pan and your jar of drained olives and your rinsed off cherry tomatoes.
- Drizzle olive oil over your veggies and sprinkle them with salt and pepper.
- Put your chicken quarters on top of your veggies and brush the sauce on top of the chicken.
- Bake your chicken for about an hour. It took my oven an hour to cook the chicken. The temperature in my oven is a little off, so may want to check your chicken at the 45 minute mark and go from there.
Notes
Chicken legs and thighs should be 175 F and the juices should run clear.
You can also add think slices of potatoes to make this sheet pan meal a little more hearty. I’ve done it and it’s so flavorful.