Sheet Pan Chicken with Mediterranean Vegetables

Chicken, potatoes and vegetables cook together on one sheet pan in the oven and taste good both fresh and cold. The dish can be prepared several days ahead and reheated in portions.

By yumbelo · 4 servings · 70 minutes

Ingredients

• 600 g Chicken thighs, skinless and boneless
• 800 g Waxy potatoes
• 2 pc red bell peppers
• 2 pc zucchini
• 2 pc red onions
• 3 pc garlic cloves
• 3 tbsp olive oil
• 1 pc lemon (juice and zest)
• 1 tsp dried oregano
• 1 tsp sweet paprika powder
• salt
• pepper

Method

1. Preheat the oven to 200 °C top and bottom heat.
2. Wash the potatoes and cut them into pieces about 2 cm in size. Remove the seeds from the bell peppers and cut them into wide strips, slice the zucchini, cut the onions into wedges and finely chop the garlic.
3. Cut the chicken thighs into bite-sized pieces and toss well in a large bowl with 2 tbsp olive oil, lemon zest, the juice of half a lemon, garlic, oregano, paprika powder, salt and pepper.
4. Season the potatoes with 1 tbsp olive oil, salt and pepper and spread them out on a large baking sheet lined with parchment paper.
5. First pre-cook the potatoes for 15 minutes, then add the chicken, peppers, onions and zucchini, distribute everything well and cook for another 25 to 30 minutes, until the meat is cooked through and the potatoes are golden brown.
6. Take the sheet pan out of the oven, drizzle with the remaining lemon juice and adjust the seasoning to taste.
7. For meal prep, let the dish cool completely, portion it into storage containers and keep it in the refrigerator for up to three days. To reheat, warm it in the microwave or in the oven at 180 °C.