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One-Pan Mediterranean Chicken Bake – Simple, Bright, and Flavor-Packed

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 2 lb bone-in, skin-on thighs (about 6) or 4 boneless breasts
  • Cherry or grape tomatoes: 2 cups
  • Red onion: 1 large, cut into wedges
  • Bell pepper: 1 large (any color), sliced
  • Kalamata olives: 1 cup, pitted
  • Artichoke hearts: 1 can (14 oz), drained and halved (optional but recommended)
  • Feta cheese: 4–6 oz, crumbled
  • Lemon: 1 large, zested and juiced (plus extra slices for roasting if you like)
  • Garlic: 4 cloves, minced
  • Olive oil: 3 tablespoons
  • Dried oregano: 2 teaspoons
  • Dried thyme: 1 teaspoon (or 1 tablespoon fresh thyme leaves)
  • Smoked paprika: 1 teaspoon (or sweet paprika)
  • Fresh parsley: Small bunch, chopped
  • Salt and black pepper: To taste

Method
 

  1. Heat the oven: Preheat to 425°F (220°C). Line a large sheet pan with parchment or lightly oil a baking dish.
  2. Mix the marinade: In a bowl, whisk olive oil, lemon zest and juice, garlic, oregano, thyme, paprika, 1 teaspoon salt, and 1/2 teaspoon pepper.
  3. Season the chicken: Pat chicken dry. Toss with half the marinade until evenly coated. Let sit while you prep the veggies (5–10 minutes is enough).
  4. Prep the pan: Add tomatoes, red onion, bell pepper, olives, and artichokes to the pan. Drizzle with the remaining marinade. Toss to coat and spread in an even layer.
  5. Add the chicken: Nestle chicken pieces skin-side up among the vegetables. For breast meat, place thicker sides toward the edges of the pan for even cooking.
  6. Roast: Bake 30–40 minutes, until the chicken reaches 165°F (74°C) in the thickest part and the vegetables are tender. Thighs usually take closer to 40 minutes; breasts may be done around 30–35 minutes.
  7. Optional broil: For crispier skin and caramelized edges, broil 2–3 minutes at the end. Watch closely to prevent burning.
  8. Add feta and herbs: Scatter crumbled feta and chopped parsley over the hot pan. Squeeze a little extra lemon on top if you like.
  9. Rest and serve: Let the chicken rest 5 minutes. Serve with crusty bread, couscous, rice, or a simple green salad.