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For this dish, you will need: - 4 boneless, skinless chicken thighs - 1 cup cherry tomatoes, halved - 1 red bell pepper, sliced - 1 yellow onion, sliced - 1 zucchini, sliced - 3 cloves garlic, minced These main ingredients give the dish its hearty base. The chicken is juicy and tender. The veggies add color and nutrition. The flavors come from: - 1 teaspoon dried oregano - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and pepper to taste - 2 tablespoons olive oil These spices work well together. They add depth and warmth to the dish. The olive oil helps to cook everything evenly. For a fresh finish, consider: - Fresh basil or parsley for garnish - Lemon wedges for serving Garnishing with herbs brightens the dish. The lemon adds a zesty touch. Both make the meal look and taste even better. {{ingredient_image_1}} First, set your oven to 400°F (200°C). Grab a large oven-safe skillet. This pan will hold all the flavors. If you don't have one, a baking dish works too. Make sure it is ready to hold the chicken and veggies. In a small bowl, combine the dried oregano, thyme, smoked paprika, salt, and pepper. This mix will add lots of flavor. Pat the chicken thighs dry with paper towels. Rub half of the olive oil on both sides of each thigh. Then, sprinkle half of the spice mix over them. Make sure to cover the chicken well. Heat the remaining olive oil in your skillet over medium heat. Once it is hot, add the chicken thighs. Sear them for about 4-5 minutes on each side. Look for a nice golden brown color. This step locks in juices. When done, take the chicken out and set it aside. In the same skillet, toss in the sliced onion and minced garlic. Sauté them for about 2-3 minutes. Watch for the onion to turn translucent. Next, add the sliced bell pepper and zucchini. Stir them occasionally. Cook for another 3-4 minutes until they are slightly tender. This makes the veggies soft and sweet. Now, add the halved cherry tomatoes and the remaining spice mix to the skillet. Stir everything to mix well. Nestle the browned chicken thighs back into the skillet. Make sure they are partly submerged in the veggies. This helps the chicken absorb all the flavors. Transfer the skillet to the oven. Roast for 20-25 minutes. The chicken is ready when it reaches 165°F (75°C). After baking, let it rest for a few minutes before serving. To make your chicken juicy, choose boneless, skinless thighs. They stay moist during cooking. After seasoning and searing, let them rest for a few minutes. This helps lock in the juices. Cooking at the right temperature is key. Always check the internal temperature. It should reach 165°F (75°C) for safety. Feel free to change the spices to suit your taste. Add more smoked paprika for a richer flavor. If you love heat, consider adding red pepper flakes. Fresh herbs like basil or parsley can brighten the dish. Taste the veggie mix before adding the chicken. Adjust salt and pepper as needed. Cooking time may vary based on your oven and chicken size. If your chicken is large, add 5-10 more minutes. Always check for doneness with a meat thermometer. For crispier skin, broil for a few minutes at the end. Just watch it closely to avoid burning! Pro Tips Use Fresh Herbs: Fresh basil or parsley can elevate the dish's flavors, adding brightness and a pop of color. Perfect Chicken Thighs: Ensure the chicken thighs are at room temperature before cooking for even cooking and better texture. Customize Veggies: Feel free to swap in seasonal vegetables like eggplant or asparagus to keep the dish fresh and exciting. Rest Before Serving: Allow the chicken to rest for a few minutes after baking to keep it juicy and tender when you cut into it. {{image_2}} You can mix in many veggies. Try carrots, green beans, or eggplant. These add color and crunch. Each vegetable brings its own taste and texture. You can also adjust cooking times. Harder veggies, like carrots, need more time. Add them first with the onion. Softer veggies, like zucchini, can go in later. Chicken thighs are tender and juicy, but you can use other cuts. Chicken breasts work well too. They cook faster, so check them early. Drumsticks and wings can add fun to your meal. Just remember to adjust cooking time based on the cut you choose. Always aim for an internal temperature of 165°F. To boost flavor, add olives or feta cheese. Kalamata olives give a briny taste. Feta adds a creamy, salty touch. You can also use capers for a tangy kick. Fresh herbs like rosemary or dill add a pop of freshness. Each ingredient brings a taste of the Mediterranean to your dish. Feel free to get creative! To keep your Mediterranean One-Pan Chicken fresh, let it cool first. Place the chicken and veggies in an airtight container. Store it in the fridge for up to three days. This way, you can enjoy the leftovers without losing flavor. When you're ready to eat leftovers, reheating is easy. You can use the microwave. Heat it for about 2-3 minutes. Make sure to stir halfway through. You can also reheat it in the oven. Set the oven to 350°F (175°C) and heat for about 15 minutes. If you want to save some for later, freezing works well. Place the cooled chicken and veggies in a freezer-safe bag. Squeeze out as much air as possible. This helps prevent freezer burn. You can store it in the freezer for up to three months. When you’re ready to eat, thaw it overnight in the fridge before reheating. You can serve this dish with many sides. I suggest rice, couscous, or a fresh salad. These options add nice flavors and textures. Garlic bread also pairs well, soaking up the juices. For a light touch, try a Greek yogurt dip. This adds creaminess and balance to the meal. Yes, you can prepare Mediterranean One-Pan Chicken ahead of time. Cook it and let it cool. Then, store it in an airtight container in the fridge. It will last for up to three days. When ready, reheat it gently in the oven or on the stove. To check if the chicken is done, use a meat thermometer. The internal temperature should reach 165°F (75°C). If you don’t have a thermometer, cut into the chicken. The meat should be white, with no pink inside. Juices should run clear, not red. Absolutely! Fresh herbs can bring a bright taste. Use three times more fresh herbs than dried. If a recipe calls for one teaspoon of dried oregano, use three teaspoons of fresh oregano. Chop the fresh herbs finely before adding them to the dish. We explored the key ingredients needed for a tasty Mediterranean one-pan chicken. The step-by-step guide ensures you cook juicy chicken and vibrant veggies. I shared tips to enhance flavor and adjust cooking times. You can also try fun variations like different veggies or cuts of chicken. Don't forget storage tips for leftovers and reheating methods. With these insights, you can create a meal that is simple and satisfying. Enjoy cooking and sharing this flavorful dish!

Mediterranean One-Pan Chicken

A flavorful and easy one-pan chicken dish with Mediterranean vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 thighs boneless, skinless chicken
  • 1 cup cherry tomatoes, halved
  • 1 piece red bell pepper, sliced
  • 1 piece yellow onion, sliced
  • 1 piece zucchini, sliced
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 2 tablespoons olive oil
  • to taste salt
  • to taste pepper
  • for garnish fresh basil or parsley
  • for serving lemon wedges

Instructions
 

  • Preheat your oven to 400°F (200°C) and prepare a large oven-safe skillet or a baking dish.
  • In a small bowl, mix together the dried oregano, thyme, smoked paprika, salt, and pepper.
  • Pat the chicken thighs dry with paper towels and rub them with half of the olive oil and half of the spice mixture on both sides.
  • In the skillet, heat the remaining olive oil over medium heat. Once hot, add the chicken thighs, searing them for about 4-5 minutes on each side until golden brown. Remove and set aside.
  • In the same skillet, add the sliced onion and garlic, sautéing until the onion becomes translucent, about 2-3 minutes.
  • Add the bell pepper and zucchini, stirring occasionally, cooking for another 3-4 minutes until slightly tender.
  • Toss in the halved cherry tomatoes and the remaining spice mixture, stirring to combine all the vegetables.
  • Nestle the browned chicken thighs back into the skillet, ensuring they are slightly submerged in the vegetable mixture.
  • Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F or 75°C).
  • Once baked, remove from the oven and let it rest for a few minutes before serving.
  • Garnish with fresh basil or parsley and serve with lemon wedges on the side.

Notes

Serve with lemon wedges for added flavor.
Keyword chicken, easy, Mediterranean, one-pan