Pin It This Mediterranean-inspired sheet pan meal features juicy chicken thighs roasted alongside tender artichoke hearts, briny olives, red onion, and bell pepper. The chicken is marinated in olive oil, garlic, smoked paprika, oregano, and thyme creating a flavorful crust. Roasting everything together ensures a harmonious blend of savory, tangy, and herbal notes while keeping cleanup minimal. Garnished with fresh parsley, this dish offers a colorful, hearty option perfect for easy weeknight dinners or casual gatherings.
The smell of olives roasting always transports me back to a tiny apartment kitchen in Barcelona where I learned that simple ingredients could create something magical. I had picked up fresh chicken from the market down the street and a jar of artichokes from the corner shop, not really knowing what I was doing. That first sheet pan dinner came out of the oven looking rustic and smelling incredible, and Ive been making variations of it ever since.
Last spring my sister came over exhausted from a new job, and I threw this together while she sat at the counter telling me about her day. When the oven timer dinged and I pulled out that sizzling pan of golden chicken and caramelized vegetables, she actually stopped mid sentence. We ate standing up in the kitchen, stealing pieces of crispy chicken skin and dipping bread into the juices at the bottom of the pan.
Ingredients
- Chicken thighs: Bone in and skin on gives you the best flavor and juicy meat, plus that crispy skin everyone fights over
- Red onion and bell pepper: These sweet vegetables become meltingly tender and balance the briny elements perfectly
- Artichoke hearts: Canned artichokes work beautifully here, adding a tangy brightness that cuts through the rich chicken
- Mixed olives: Using both green and Kalamata olives gives you different levels of saltiness and brine
- Lemon slices: Roasting lemon wedges concentrates their flavor and creates little bursts of citrus when you bite into them
- Dried herbs and smoked paprika: This Mediterranean spice blend adds depth without overpowering the fresh ingredients
Instructions
- Get everything ready:
- Preheat your oven to 425°F and line a large baking sheet with parchment paper for easy cleanup
- Make the marinade:
- Whisk together the olive oil, oregano, thyme, smoked paprika, garlic, salt, and pepper in a large bowl until fragrant
- Coat the chicken:
- Add the chicken thighs to the bowl and turn them several times to ensure every piece is thoroughly coated in the spiced oil
- Arrange everything:
- Place the chicken skin side up on the prepared sheet pan and scatter all the vegetables, olives, and lemon slices around and under the pieces
- Roast until golden:
- Cook for about 35 minutes until the chicken skin is crispy and golden and an instant read thermometer reads 165°F
- Finish and serve:
- Sprinkle fresh parsley over the top and bring the whole pan to the table so everyone can see how beautiful it looks
Pin It This recipe has become my go to for dinner parties because it looks impressive but requires almost no active cooking time. I love setting the pan right on the table and watching guests faces light up as they choose their pieces.
Making It Your Own
Sometimes I add small potatoes or cherry tomatoes to the mix, especially when I want to stretch this into a more filling meal. The tomatoes burst and create little pools of sauce that are incredible spooned over the chicken.
Wine Pairing Magic
A crisp white wine like Sauvignon Blanc or a dry rosé cuts through the rich chicken and complements the Mediterranean flavors beautifully. I always pour myself a glass while the oven does the work.
Serving Suggestions
Crusty bread is absolutely essential here for soaking up all those pan juices. You can also serve this over couscous or rice for a more substantial meal.
- Keep some extra lemon wedges on hand for squeezing over the finished dish
- The leftovers reheat beautifully and make an excellent lunch the next day
- Try crumbling some feta over the top just before serving for an extra layer of flavor
Pin It Theres something deeply satisfying about a meal that looks this beautiful and tastes this complex while being so incredibly simple to make.
Recipe Questions
- → Can boneless chicken be used instead?
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Yes, boneless, skinless chicken thighs or breasts work well. Reduce roasting time to about 25–30 minutes for optimal tenderness.
- → What side dishes pair well with this meal?
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Serve with crusty bread, couscous, or a simple green salad to complement the robust flavors and complete the meal.
- → Can I add other vegetables to the sheet pan?
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Absolutely. Small potatoes or cherry tomatoes can be roasted alongside to add variety and heartiness.
- → How do I ensure the chicken stays juicy?
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Marinating the chicken in olive oil and herbs before roasting helps lock in moisture and adds rich flavor.
- → Are Kalamata and green olives interchangeable?
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Yes, you can use just one type or a mix depending on your taste preference for briny intensity.
