One Pan Mediterranean Chicken
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
8 servings
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Calories
432 kcal
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Course
Main Course
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Cuisine
Mediterranean
One Pan Mediterranean Chicken
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One Pan Mediterranean Chicken is packed with a variety of flavors like tangy capers and olives, red onion, and fresh honey citrus sauce.
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Ingredients
- 8-10 chicken thighs bone-in, skin-on
- 1 large red onion cut into 8 wedges
- 1 red bell pepper seeded and cut into chunks
- 1 cup firm grape tomatoes whole
- 1 cup pitted kalamata olives
- 3 tablespoons capers
- 3 fresh rosemary springs
- 1 orange cut into chunks
- 1 lemon halved
- salt and pepper
Sauce:
- 1 large orange
- 1 large lemon
- 1/3 cup olive oil
- 1/4 cup honey
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 8 garlic cloves minced
- salt
Garnish:
- Green and Red Olives
- 3 fresh rosemary sticks
Instructions
- Preheat oven to 350F.
Sauce:
- Prepare a medium bowl. Wash and dry the fruits and veggies. Slice, and chop as needed. Set aside.
- Zest the orange, cut it in half, and squeeze the juice. Add the zest and fresh juice to the bowl.
- Zest the lemon, cut it in half, and squeeze the juice. Add the zest and fresh juice to the bowl.
- Add the olive oil, garlic powder, onion powder, and honey to the bowl with the juice and the zest. Whisk to combine. Add salt to taste.
Chicken and Veggies:
- Prepare a 17x12-inch sheet pan by slightly drizzling it with olive oil. Set aside.
- I also prefer to wash the chicken, add it to a large bowl with cold water and let it sit for 10 minutes so it releases any extra blood. Transfer the chicken to a surface covered with paper towels, top with paper towels, and pat dry.
- Season the chicken on each side with salt and pepper.
- Take each chicken thigh and dip it entirely into the prepared honey citrus sauce, shake excess, and place it onto the prepared sheet pan. Repeat with the remaining chicken thighs.
- Arrange all the cut veggies and fruits into the pan: the onion, the red bell pepper, grape tomatoes, fresh lemon, and orange. Top with kalamata olives and the capers.
- With a spoon, take any leftover honey citrus sauce and spoon it evenly over the chicken tights. Top with fresh rosemary.
- Cover the pan with foil and cook for 20 minutes.
- Remove the foil from the sheet pan, return to the oven, and cook further for 30 minutes until the chicken is golden brown and cooked through. Rotate the pan after 15 minutes.
- Remove from oven, discard the rosemary springs. Drain some of the juice from the pan, I drain about 50% of it.
- Garnish with green and red olives and fresh rosemary.
- Serve immediately with rice, pasta, or any starchy choice. The dish can be served by itself with a feta salad on the side.
- Leftovers can be stored in an airtight container in the fridge for 2-3 days.
Nutrition Information
Show Details
Serving
0g
Calories
432kcal
(22%)
Carbohydrates
21g
(7%)
Protein
20g
(40%)
Fat
30g
(46%)
Saturated Fat
6g
(30%)
Cholesterol
110mg
(37%)
Sodium
437mg
(18%)
Potassium
468mg
(13%)
Fiber
3g
(12%)
Sugar
14g
(28%)
Vitamin A
850IU
(17%)
Vitamin C
55.6mg
(62%)
Calcium
52mg
(5%)
Iron
1.4mg
(8%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 432 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 432kcal | 22% |
| Carbohydrates | 21g | 7% |
| Protein | 20g | 40% |
| Fat | 30g | 46% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 110mg | 37% |
| Sodium | 437mg | 18% |
| Potassium | 468mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 14g | 28% |
| Vitamin A | 850IU | 17% |
| Vitamin C | 55.6mg | 62% |
| Calcium | 52mg | 5% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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