Mediterranean Chicken Sheet Pan Dinner Recipes

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SHEET PAN PAPRIKA CHICKEN AND VEGETABLES



Sheet Pan Paprika Chicken and Vegetables image

This flavor-packed paprika chicken is never a hard sell at my house. And I'm not shy serving it to company (yes, directly from the pan!)

Provided by The Mediterranean Dish

Categories     Entree

Time 50m

Number Of Ingredients 11

6 chicken thighs, bone in, skin on
Salt
1 lb Brussels sprouts, trimmed, and halved
2 sweet potatoes, peeled, and cubed
2 shallots, peeled, and quartered
10 garlic cloves, crushed into a paste
Private Reserve Greek Extra Virgin Olive Oil
1 tbsp fresh lemon juice
2 tbsp sweet Spanish Paprika, divided
1 tsp ground coriander, divided
1 tsp allspice, divided

Steps:

  • Pat the chicken dry and salt generously on both sides. Set aside at room temperature for a few minutes while you prepare the rest of the ingredients (ideally 30 minutes, if you have the time).
  • Preheat oven to 425 degrees F.
  • Place sprouts, potatoes, and shallots on a large sheet pan. Season with salt and add a generous drizzle of olive oil. Toss.
  • Now, in a small bowl mix the spices together.
  • Sprinkle 1 1/3 tbsp of the spice mixture on top of the veggies.
  • To the remaining spice mixture, add the garlic, lemon juice and 3 tbsp extra virgin olive oil. Stir to combine into a paste. Coat the chicken with this paste on both sides and also underneath the skin (lift skin up and add spice paste, this is important for flavor).
  • Nestle the chicken pieces in with the vegetables on the sheet pan.
  • Roast in heated oven until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender (about 35 minutes or so). Enjoy! (see suggestions for what to serve with paprika chicken up in the post)

Nutrition Facts : Calories 252 calories, Sugar 2.8 g, Sodium 565.1 mg, Fat 7.5 g, SaturatedFat 1.7 g, TransFat 0 g, Carbohydrate 17.9 g, Fiber 4.4 g, Protein 29.2 g, Cholesterol 115.7 mg

MEDITERRANEAN CHICKEN SHEET PAN DINNER



Mediterranean Chicken Sheet Pan Dinner image

Bold flavors and colors combine on one sheet pan for a simple yet impressive dinner. Bonus is the minimal cleanup!

Provided by Soup Loving Nicole

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 55m

Yield 4

Number Of Ingredients 16

¼ cup extra-virgin olive oil
lemon, juiced
2 tablespoons balsamic vinegar
1 teaspoon dried tarragon
1 teaspoon dried oregano
1 teaspoon paprika
1 teaspoon salt
½ teaspoon black pepper
4 chicken thighs with skin
1 small red onion, sliced into petals
8 mini bell peppers, halved lengthwise and seeded
1 pound baby potatoes, halved
1 lemon, sliced
¼ cup crumbled feta cheese
¼ cup fresh parsley, chopped
8 pitted kalamata olives

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Line a large rimmed baking sheet with aluminum foil.
  • Whisk olive oil, juice of 1 lemon, vinegar, tarragon, oregano, paprika, salt, and pepper together in a large bowl. Add chicken thighs, onion, baby bell peppers, and potatoes. Stir until everything is evenly coated.
  • Transfer vegetable-chicken mixture to the prepared baking sheet and spread in an even layer. Scatter lemon slices over the vegetables, making sure to leave the chicken uncovered so that the skin will brown.
  • Bake in preheated oven for about 40 minutes. Remove from oven and top with feta, parsley, and olives.

Nutrition Facts : Calories 533.1 calories, Carbohydrate 41.3 g, Cholesterol 84.9 mg, Fat 32.4 g, Fiber 6.9 g, Protein 23 g, SaturatedFat 8 g, Sodium 1112.8 mg, Sugar 3.5 g

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