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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.
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Ingredients Method Notes

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

Method
 

  1. Preheat your oven to 425 F.
  2. Chop up you zucchini and squash and slice up your onions. Also, go ahead and mince you’re garlic while you’re doing this.
  3. 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.
  4. I always put foil down on my sheet pan and I spray with non-stick spray.
  5. Add your vegetables to your sheet pan and your jar of drained olives and your rinsed off cherry tomatoes.
  6. Drizzle olive oil over your veggies and sprinkle them with salt and pepper.
  7. Put your chicken quarters on top of your veggies and brush the sauce on top of the chicken.
  8. 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.