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One Pan Mediterranean Chicken
5 from 3 votes

One Pan Mediterranean Chicken

One Pan Mediterranean Chicken is packed with a variety of flavors like tangy capers and olives, red onion, and fresh honey citrus sauce.

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 8 servings
Calories: 432 kcal
Course: Main Course
Cuisine: Mediterranean

Ingredients

  • 8-10 chicken thighs bone-in, skin-on
  • 1 red onion cut into 8 wedges, large
  • 1 red bell pepper seeded and cut into chunks
  • 1 cup grape tomatoes whole, firm
  • 1 cup kalamata olives pitted
  • 3 tablespoons capers
  • 3 rosemary fresh springs
  • 1 orange cut into chunks
  • 1 lemon halved
  • salt
  • black pepper
Sauce:
  • 1 orange large
  • 1 lemon large
  • 1/3 cup olive oil
  • 1/4 cup honey
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 8 garlic minced, cloves
  • salt
Garnish:
  • red olive
  • green olive
  • 3 rosemary fresh, sticks

Instructions

    Cup of Yum
  1. Preheat oven to 350F.
Sauce:
  1. Prepare a medium bowl. Wash and dry the fruits and veggies. Slice, and chop as needed. Set aside.
  2. Zest the orange, cut it in half, and squeeze the juice. Add the zest and fresh juice to the bowl.
  3. Zest the lemon, cut it in half, and squeeze the juice. Add the zest and fresh juice to the bowl.
  4. 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:
  1. Prepare a 17x12-inch sheet pan by slightly drizzling it with olive oil. Set aside.
  2. 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.
  3. Season the chicken on each side with salt and pepper.
  4. 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.
  5. 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.
  6. With a spoon, take any leftover honey citrus sauce and spoon it evenly over the chicken tights. Top with fresh rosemary.
  7. Cover the pan with foil and cook for 20 minutes.
  8. 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.
  9. Remove from oven, discard the rosemary springs. Drain some of the juice from the pan, I drain about 50% of it.
  10. Garnish with green and red olives and fresh rosemary.
  11. Serve immediately with rice, pasta, or any starchy choice. The dish can be served by itself with a feta salad on the side.
  12. Leftovers can be stored in an airtight container in the fridge for 2-3 days.

Nutrition Information

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%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 432

% 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.