Vic’s Tricks To…Mediterranean Sheet Pan Chicken

6 servings
35 min

I am soooo over cleaning.


Ever since I bought my house back in March, the cleaning has multiplied by like 5x.


It’s still not that bad….but….we don’t have a dishwasher….


THE HORROR!!!


But redoing the kitchen is on the docket for 2022, so until then, I will continue to push through and wear out some rubber gloves.


So, it’s been really REALLY important to me to keep dishes to a minimum.


ENTER: SHEET PAN MEALS


Sheet pan meals are the best because they only use one pan AND if you cover it with parchment paper, the cleanup is suuuuper minimal.


Like I’m talking no scrubbing…which is a big deal right now OK?!


While there are a million sheet pan meals out there, this is for sure one of my favorites, so let’s get on with it!


For this sheet pan meal, we’re using the classic bone-in skin-on chicken thigh. You can easily replace this with pork or other cuts of chicken, but keep in mind the cooking time will change.


You can also play around with your fave veggies, but to keep with the Mediterranean theme, I went with green & red peppers, red onion, and grape tomatoes.


Preheat oven to 425°.


Chop the vegetables, being sure to cut into even sizes.


Vic Trick: Need a quick way to half grape tomatoes? Find two lids and sandwich the tomatoes inside. Saw across using a serrated knife and BANG. You’re done!

Layer all the veggies onto a parchment-lined baking sheet and top with crumbled feta. Drizzle with olive oil, and sprinkle with oregano, garlic powder, and pepper. HOLD OFF ON SALT.

Take the chicken thighs and place them skin-up right on top of the veggies. Sprinkle with more oregano, garlic powder, and salt & pepper.


Vic Trick: The salt is ESSENTIAL here. It will pull the moisture from the skin to crisp it up in the oven, so season the thighs generously. This and the salty feta are why we aren’t salting the veggies.

Place into the oven and cook for 25-30 mins.


Vic Trick: Chicken is done at 165°, but when taking the temp of a bone-in thigh, make sure you stick it into the meatiest part, away from the bone.

AND THAT’S IT!


Serve the veggies with the chicken and enjoy your super healthy and super easy meal!

Happy Eating!

Give it a try and rate this recipe!

Vic’s Tricks To…Mediterranean Sheet Pan Chicken

Recipe details

  • 6  servings
  • Prep time: 8 Minutes Cook time: 27 Minutes Total time: 35 min
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Ingredients


  • 6 bone-in, skin-on chicken thighs
  • 2 red bell peppers
  • 2 green bell peppers
  • 1 large red onion
  • 1/2 cup feta, crumbled
  • 8-10 grape tomatoes
  • 1 tbsp oregano
  • 1 tbsp garlic powder
  • Salt & pepper

Instructions


Preheat oven to 425° and chop the vegetables into even-sized pieces. Half the grape tomatoes.
Layer all the veggies onto a parchment-lined baking sheet and top with crumbled feta. Drizzle with olive oil, and sprinkle with oregano, garlic powder, and pepper. HOLD OFF ON SALT.
Take the chicken thighs and place them skin-up right on top of the veggies. GENEROUSLY season with more oregano, garlic powder, pepper, and SALT.
Place into the oven and cook for 25-30 mins or until the meaty part of the chicken reads 165° on a meat thermometer.
And that’s it! Serve with the delicious veggies and enjoy the minimal cleanup!

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