Mediterranean One-Pan Chicken
This Mediterranean One-Pan Chicken is a vibrant, all-in-one meal featuring juicy, herb-marinated chicken, roasted vegetables, and hearty chickpeas. It’s healthy, delicious, and perfect for a simple weeknight dinner with minimal cleanup. The chickpeas soak up the flavorful juices from the lemon, garlic, and spices — making every bite satisfying and full of Mediterranean flair.
Total Time
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Ingredients
For the Chicken:
4 bone-in, skin-on chicken thighs (or boneless if preferred)
2 tablespoons olive oil
Juice of 1 lemon
Zest of 1 lemon (optional)
4 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon smoked paprika
1/2 teaspoon cumin
Salt and pepper, to taste
For the Vegetables & Chickpeas:
1 red bell pepper, sliced
1 zucchini, sliced
1 red onion, cut into wedges
1 cup cherry tomatoes
1 small sweet potato, diced (optional)
1 (15-ounce) can chickpeas (garbanzo beans), drained and rinsed
1/2 cup Kalamata olives (pitted)
Optional Garnishes:
Fresh parsley or basil, chopped
Feta cheese crumbles
Extra lemon wedges
Instructions
Marinate the Chicken:
In a bowl, whisk together olive oil, lemon juice, garlic, oregano, paprika, cumin, salt, and pepper. Add chicken and toss to coat. Let it marinate for 15 minutes (or overnight for more flavor).
Prepare the Vegetables & Chickpeas:
Preheat oven to 400°F (200°C). In a large oven-safe skillet or sheet pan, add bell pepper, zucchini, onion, cherry tomatoes, sweet potatoes (if using), chickpeas, and olives. Drizzle with a little olive oil and season with salt and pepper. Toss to coat.
Assemble and Bake:
Place marinated chicken on top of the veggies and chickpeas. Pour any remaining marinade over the entire dish. Roast for 35–40 minutes, or until the chicken is golden brown and fully cooked (internal temp 165°F/74°C).
Finish and Serve:
Remove from oven and garnish with chopped herbs, feta, and lemon wedges. Serve as-is, or pair with couscous, rice, or warm pita.
Tips
Marinate for Maximum Flavor:
If you have time, marinate the chicken for a few hours or overnight in the fridge to let the herbs and spices fully infuse the meat.
Use a Large Skillet or Sheet Pan:
Spread ingredients in a single layer to allow even roasting and avoid steaming.
Crispy Chicken Skin:
Bake uncovered, and broil for the last 2–3 minutes to get that golden, crispy finish on the chicken.
Add Chickpeas Strategically:
For slightly crispier chickpeas, toss them with oil and roast them separately for the last 20 minutes of baking, or add them halfway through the main cook time.
Uniform Veggie Cuts:
Cut all vegetables to roughly the same size so they cook evenly.
Don’t Skip the Lemon:
Lemon juice brightens the dish and balances the richness of the chicken and olive oil. Fresh zest adds even more punch.
Finish with Freshness:
Always garnish with herbs (like parsley or basil) at the end for a burst of color and fresh flavor.
Variations
Boneless Chicken Option:
Use boneless, skinless thighs or breasts for faster cooking (about 25–30 minutes at 400°F). Check for doneness early.
All-Veggie Version:
Skip the chicken entirely and double the chickpeas. Add hearty vegetables like eggplant, mushrooms, or cauliflower.
Add Leafy Greens:
Stir in baby spinach or kale in the last 5 minutes of baking for a nutrient boost.
Grain Bowl Style:
Serve over quinoa, couscous, bulgur, or farro. Drizzle with tahini or tzatziki for a Mediterranean grain bowl.
Spicy Kick:
Add a pinch of red pepper flakes, a chopped chili, or a drizzle of harissa to the marinade for some heat.
Cheesy Finish:
Crumble feta cheese or add dollops of herbed goat cheese after baking for a creamy contrast.
Q&A
Q: Can I use canned chickpeas straight from the can?
A: Yes! Just rinse and drain them well before using to remove excess sodium and liquid.
Q: What if I don’t have all the spices listed?
A: No problem. At a minimum, use oregano, garlic, salt, pepper, and lemon juice. You can substitute with Italian seasoning, za’atar, or even Cajun seasoning for a twist.
Q: Can I prep this ahead of time?
A: Yes. You can marinate the chicken and chop the veggies up to a day in advance. When ready to cook, just assemble and bake.
Q: Is this dish gluten-free?
A: Yes, it’s naturally gluten-free. Just double-check if using spice blends or canned ingredients that may contain additives.
Q: Can I freeze leftovers?
A: Definitely. Let the dish cool completely, then store in airtight containers. Freeze for up to 2 months. Thaw overnight and reheat in the oven or microwave.
Q: What wine pairs well with this dish?
A: A crisp white like Sauvignon Blanc or a light red like Pinot Noir pairs wonderfully with the herbs and lemon in this dish.
Nutrition (Approximate per serving, serves 4)
Calories: ~460 kcal
Protein: 35g
Carbohydrates: 22g
Fat: 28g
Fiber: 6g
Sugar: 6g
Sodium: ~550mg
Conclusion
This Mediterranean One-Pan Chicken is a full, balanced meal in one dish — full of bright, savory flavors and nourishing ingredients. The chickpeas add extra heartiness, making it ideal for families or meal prep. It’s an easy, crowd-pleasing way to bring Mediterranean comfort to your table — and only one pan to wash!