Mediterranean Sheet Pan Chicken

Name: Mediterranean Sheet Pan Chicken
Prep time: 30 min
Cook time: 20 min
Total time: 35 min
Yield: 6 serving
Ingredients: ⅓ cup extra-virgin olive oil; 5 medium garlic cloves; 1 tablespoon smoked paprika; 1 ½ teaspoon oregano; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon kosher salt; ⅓ cup finely chopped cilantro; 1 ½-2 pounds boneless, skinless chicken thighs; 2 ounce cans garbanzo beans (chickpeas); ½ cup kalamata olives; 1 pint cherry tomatoes; 3 cups cubed sourdough bread; ½ cup crumbled Feta cheese; cilantro leaves or chopped cilantro; 1 medium size lemon

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5.0

57 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
35 mins
Servings
6
Calories
354 kcal
Course
Main Course
Cuisine
Mediterranean

Mediterranean Sheet Pan Chicken

Brielle Kelley

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This delicious Mediterranean Sheet Pan Chicken dinner is a super easy meal that's perfect for busy weeknights; but delicious and pretty enough to serve for a dinner party!

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Ingredients

Servings

⅓ cup extra-virgin olive oil
5 medium garlic cloves finely minced
1 tablespoon smoked paprika
1 ½ teaspoon oregano
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon kosher salt
⅓ cup finely chopped cilantro
1 ½-2 pounds boneless, skinless chicken thighs
2 ounce cans garbanzo beans (chickpeas) well drained
½ cup kalamata olives drained
1 pint cherry tomatoes I like to use yellow and red
3 cups cubed sourdough bread cut into ½-1 inch cubes
½ cup crumbled Feta cheese
cilantro leaves or chopped cilantro for garnish
1 medium size lemon washed, halved and thinly sliced

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Instructions

Preheat oven to 450°. Line a sheet pan with foil for easy cleanup.
Mix first 7 ingredients in medium bowl. Stir well to combine. Add chicken, garbanzo beans, olives, tomatoes, sourdough cubes and ⅓ cup cilantro. Toss to coat.
Transfer mixture to prepared pan and spread out to an even layer, exposing the chicken thighs. Sprinkle the thighs with freshly ground black pepper.
Bake in preheated oven until chicken is cooked through and bread is crisp about 20-30 minutes. Sprinkle with Feta and tent with foil for 5 minutes. Transfer chicken mixture to bowls. Sprinkle with remaining cilantro and more Feta if desired. Garnish lemon slices if desired. Serve and enjoy!

Notes

See Café Tips above in the post for more detailed instructions and tips to ensure success.
If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn’t have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.

Nutrition Information

Show Details

Calories 354kcal (18%) Carbohydrates 14g (5%) Protein 26g (52%) Fat 21g (32%) Saturated Fat 5g (25%) Cholesterol 118mg (39%) Sodium 885mg (37%) Potassium 524mg (15%) Fiber 1g (4%) Sugar 3g (6%) Vitamin A 1095IU (22%) Vitamin C 18.7mg (21%) Calcium 111mg (11%) Iron 2.8mg (16%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 354 kcal

% Daily Value*

Calories	354kcal	18%
Carbohydrates	14g	5%
Protein	26g	52%
Fat	21g	32%
Saturated Fat	5g	25%
Cholesterol	118mg	39%
Sodium	885mg	37%
Potassium	524mg	11%
Fiber	1g	4%
Sugar	3g	6%
Vitamin A	1095IU	22%
Vitamin C	18.7mg	21%
Calcium	111mg	11%
Iron	2.8mg	16%