Mediterranean Sheet Pan Chicken
User Reviews
5
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Prep Time
30 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
6
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Calories
354 kcal
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Course
Main Course
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Cuisine
Mediterranean
Mediterranean Sheet Pan Chicken
Description
The Mediterranean Sheet Pan Chicken features boneless, skinless chicken thighs tossed in a vibrant blend of extra virgin olive oil, minced garlic, smoked paprika, oregano, cumin, coriander, salt, and chopped cilantro. Garbanzo beans, kalamata olives, and cherry tomatoes accompany the chicken, while sourdough bread cubes roast alongside to absorb flavors and crisp up. Baking at 450°F melds spices with the natural juices, yielding tender, juicy chicken and crunchy, flavorful bread. Feta cheese sprinkled on top softens slightly when tented with foil, offering a sharp creamy contrast. Lemon slices garnish the dish, adding brightness with every bite.
This sheet pan meal is a balanced combination of protein, vegetables, and bread, making it suitable as a complete dinner. It’s easy to prepare in advance and adjust seasoning to taste. Using fresh herbs and ripe tomatoes enhances freshness while warming spices underscore Mediterranean influences.
Ingredients
- ⅓ cup extra-virgin olive oil
- 5 medium garlic finely minced, cloves
- 1 tablespoon smoked paprika
- 1 ½ teaspoon oregano
- 1 teaspoon cumin ground
- 1 teaspoon ground coriander
- 1 teaspoon kosher salt
- ⅓ cup cilantro finely chopped
- 1 ½-2 pounds chicken thighs boneless, skinless
- 2 ounce garbanzo beans well drained, canned, aka chickpeas
- ½ cup kalamata olives drained
- 1 pint cherry tomato I like to use yellow and red
- 3 cups sourdough bread cut into ½-1 inch cubes, cubed
- ½ cup feta cheese crumbled
- cilantro for garnish, leaves or chopped
- 1 lemon washed, halved and thinly sliced, medium size
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
- Refer to step-by-step tips to ensure evenly cooked chicken and well-toasted bread cubes.
- Metric conversions for ingredients are available by toggling the measurement button above the instructions.
- Adding lemon slices as garnish provides a bright counterpoint to the warm spices and rich feta.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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