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This One Pan Mediterranean Chicken recipe is simple and full of flavor. You'll love how easy it is to make. With just one pan, you can cook chicken and veggies together. This dish serves four people and is perfect for busy weeknights. To make this dish, you will need the following ingredients: - 4 bone-in, skin-on chicken thighs - 1 cup cherry tomatoes, halved - 1 red bell pepper, sliced into strips - 1 medium zucchini, sliced into half-moons - 1 large red onion, cut into wedges - 3 cloves garlic, finely minced - 1 teaspoon dried oregano - 1 teaspoon dried thyme - ½ teaspoon smoked paprika - Zest and juice of 1 lemon - 3 tablespoons extra virgin olive oil - Salt and freshly ground black pepper to taste - Fresh parsley, finely chopped (for garnish) These ingredients work together to create a tasty and colorful meal. You can add some different flavors to this dish. Here are some great optional add-ins: - Olives for a briny taste - Feta cheese for creaminess - Spinach for extra greens - Artichoke hearts for a unique twist - Capers for a salty kick Feel free to get creative and add your favorite veggies or herbs. This makes the dish even more special! Start by preheating your oven to 400°F (200°C). This helps the chicken cook evenly. In a large bowl, mix together 3 tablespoons of extra virgin olive oil, 3 cloves of minced garlic, the zest and juice of 1 lemon, 1 teaspoon of dried oregano, 1 teaspoon of dried thyme, and ½ teaspoon of smoked paprika. Add salt and black pepper to taste. Whisk until all the ingredients blend well. Next, add 4 bone-in, skin-on chicken thighs to the bowl. Toss the chicken in the marinade until every piece is covered. Let the chicken sit for at least 15 minutes. This allows the flavors to soak in. While the chicken marinates, prepare your vegetables. Cut 1 cup of cherry tomatoes in half. Slice 1 red bell pepper into strips. Cut 1 medium zucchini into half-moons and chop 1 large red onion into wedges. These veggies will add color and taste to your meal. Now, grab a large oven-safe skillet. Place the marinated chicken thighs skin-side up in the pan. Arrange the halved cherry tomatoes, red bell pepper strips, zucchini half-moons, and onion wedges around the chicken. This makes a beautiful, colorful dish. Drizzle any leftover marinade over the vegetables. Sprinkle with extra salt and pepper if desired. Transfer the skillet to your preheated oven and bake for about 35 to 40 minutes. The chicken is ready when the skin looks crispy and golden, and its internal temperature reaches 165°F (75°C). For extra crispy skin, turn on the broiler for the last 2-3 minutes. Watch closely to avoid burning. After cooking, let the skillet rest for a few minutes before serving. Garnish with freshly chopped parsley for a pop of color. Enjoy your One Pan Mediterranean Chicken! To make the best marinade, use fresh ingredients. Fresh garlic and lemon juice add great flavor. Mix olive oil, herbs, and spices well. Let the chicken soak in the marinade for at least 15 minutes. If you have time, marinate it longer for deeper flavor. You can even marinate it overnight for an extra punch. For crispy chicken skin, start with bone-in, skin-on thighs. Pat the skin dry before marinating. The drier the skin, the crispier it gets. When baking, place the chicken skin-side up. If you want extra crunch, broil the chicken for a few minutes at the end. Just watch closely so it doesn’t burn. Cooking time can vary based on your oven and chicken size. Aim for 35-40 minutes at 400°F. Always check the chicken's internal temperature. It should reach 165°F for safety. If you use larger thighs, add a few extra minutes. For smaller pieces, reduce the time to avoid drying out. Adjust cooking time based on how your chicken looks. {{image_4}} You can switch the chicken for other proteins. Try bone-in pork chops for a different taste. They roast well and stay juicy. If you want a lighter option, use skinless chicken breasts. They cook faster but may need a little extra seasoning. You can also use firm tofu for a vegetarian twist. Marinate it just like the chicken for great flavor. Feel free to mix in your favorite veggies. Asparagus and green beans add a nice crunch. Eggplant brings a rich flavor that pairs well with the spices. If you like more color, add yellow bell pepper or sliced carrots. Just remember to cut them into similar sizes for even cooking. You can even toss in some olives for a briny kick. Experimenting with flavors is fun! Add a teaspoon of cumin for a warm, earthy taste. For a spicy kick, toss in some red pepper flakes. If you love fresh herbs, try adding rosemary or basil. A splash of balsamic vinegar can give a tangy twist. Mix and match these ideas to find your perfect blend. For the full recipe, check out the Sunny One Pan Mediterranean Chicken. Store leftover One Pan Mediterranean Chicken in an airtight container. Place it in the fridge within two hours of cooking. It will stay fresh for up to three days. Make sure to separate the chicken from the vegetables if you prefer. This keeps them from getting too soggy. To freeze, let the chicken cool completely. Wrap each piece tightly in plastic wrap. Then, place them in a freezer-safe bag. Remove as much air as possible. You can freeze it for up to three months. Label the bag with the date for easy tracking. When you're ready to enjoy the leftovers, thaw the chicken in the fridge overnight. Reheat it in the oven at 350°F (175°C) for about 20 minutes. This keeps the skin crispy. You can also use a microwave, but the oven is best for texture. For added flavor, drizzle a little olive oil over the chicken before reheating. For the full recipe, check out Sunny One Pan Mediterranean Chicken. To add spice, you can use red pepper flakes. Start with half a teaspoon and taste. If you want more heat, add more. Another option is to use a spicy marinade. You can also mix in some diced jalapeños with the veggies. They will give a nice kick to each bite. This dish pairs well with many sides. Try serving it over fluffy rice or creamy mashed potatoes. You can also serve it with a fresh green salad for crunch. Crusty bread is great for soaking up the juices. For a Mediterranean twist, consider a side of couscous or quinoa. Yes, you can use boneless chicken thighs. They will cook faster than bone-in thighs. Reduce the baking time to about 25-30 minutes. Check that the internal temperature reaches 165°F (75°C) for safety. Boneless thighs stay moist and are easy to eat. They are a great choice for a quick meal. For the full recipe, refer to the earlier section. This blog post covered all you need for One Pan Mediterranean Chicken. We explored ingredients, including essential and optional add-ins. You learned step-by-step instructions for preparing chicken and veggies. The tips helped you perfect the marinade and achieve crispy skin. We also discussed fun variations and how to store leftovers properly. In closing, enjoy making this dish your own. The options are endless, and sharing it can create great meals for family and friends. Happy cooking!

One Pan Mediterranean Chicken

Discover the joy of cooking with this Sunny One Pan Mediterranean Chicken recipe! This flavorful dish combines juicy chicken thighs and vibrant veggies like cherry tomatoes, bell peppers, and zucchini, all baked to perfection in one pan. Easy to prepare, with a delicious marinade that elevates every bite, it’s a weeknight winner. Click through to explore the full recipe and bring a taste of the Mediterranean to your table!
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Ingredients
  

4 bone-in, skin-on chicken thighs

1 cup cherry tomatoes, halved

1 red bell pepper, sliced into strips

1 medium zucchini, sliced into half-moons

1 large red onion, cut into wedges

3 cloves garlic, finely minced

1 teaspoon dried oregano

1 teaspoon dried thyme

½ teaspoon smoked paprika

Zest and juice of 1 lemon

3 tablespoons extra virgin olive oil

Salt and freshly ground black pepper to taste

Fresh parsley, finely chopped (for garnish)

Instructions
 

Preheat Oven: Begin by preheating your oven to 400°F (200°C) to ensure it reaches the right temperature for cooking.

    Prepare Marinade: In a large mixing bowl, combine the olive oil, minced garlic, lemon zest, lemon juice, dried oregano, dried thyme, smoked paprika, salt, and black pepper. Whisk together until well blended to create a vibrant marinade.

      Marinate Chicken: Add the chicken thighs to the bowl with the marinade. Using your hands or tongs, toss the chicken thoroughly until each piece is completely coated in the marinade. Cover the bowl and let it sit for at least 15 minutes while you prepare the vegetables, allowing the flavors to meld.

        Arrange in Pan: In a large oven-safe skillet or pan, place the marinated chicken thighs skin-side up. Nestle the halved cherry tomatoes, sliced red bell pepper, zucchini half-moons, and onion wedges around the chicken, creating a colorful medley.

          Drizzle and Season: Pour any remaining marinade over the vegetables, ensuring a nice flavor infusion. Sprinkle with additional salt and pepper as per your taste preferences.

            Bake: Transfer the skillet to the preheated oven and bake for approximately 35-40 minutes. The chicken is done when the skin is crispy and golden and has an internal temperature of 165°F (75°C).

              Crisp Finish: If you prefer extra crispy skin, switch on the broiler for the last 2-3 minutes. Keep a close watch to prevent burning, as the broiler can cook quickly.

                Serve: Once cooked, remove the skillet from the oven and allow it to rest for a few minutes. Just before serving, sprinkle freshly chopped parsley over the dish for a burst of color and freshness.

                  Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 4

                    - Presentation Tips: Serve straight from the skillet for a rustic look, or plate each chicken thigh with a generous helping of the roasted vegetables on the side. Add a wedge of lemon for an additional zesty touch!