Mediterranean Sheet Pan Chicken
For a wonderfully easy and delicious dinner, try Mediterranean Sheet Pan Chicken. Yes, one sheet pan filled with delicious ingredients popped in the oven and roasted until fragrant and cooked through. And only one sheet pan to clean up (and if you line it with foil, it’s the easiest of clean-ups!). It’s hard not to love this!
We begin by making a marinade of olive oil, garlic, smoked paprika, oregano, cumin and coriander. To that, add chicken thighs, garbanzo beans, Kalamata olive, cherry tomatoes, sourdough bread cubes and cilantro. Toss it all together and be sure to coat all the ingredients!
Spread it all out on a sheet pan that’s lined with aluminum foil (this is so helpful when cleaning up). Sprinkle a little freshly ground pepper over the chicken thighs and pop the pan into the oven.
Bake this chicken and fixings about 20-30 minutes. Remove it from the oven and sprinkle the feta cheese over the top. Cover with a foil tent so that the cheese starts to soften. Divide the dish among serving bowls, sprinkle with additional cilantro and feta, if desired, and enjoy!
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Mediterranean Sheet Pan Chicken
Makes: 6 servings
Prep Time: 10 minutes
Bake Time: 35 minutes
Total Time: 45 minutes
Ingredients
- 1/3 cup extra-virgin olive oil
- 5 medium garlic cloves, finely minced
- 1 tbsp smoked paprika
- 1 & 1/2 tsp oregano
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp kosher salt
- 1/3 cup finely chopped cilantro
- 1 & 1/2-2 pounds boneless, skinless chicken thighs
- 2 (15-ounce) cans garbanzo beans (chickpeas), well drained
- 1/2 cup pitted Kalamata olives, drained
- 1 pint cherry tomatoes
- 3 cups cubed sourdough bread, cut into 1/2-1 inch cubes
- 1/2 cup crumbled Feta cheese
- cilantro leaves or chopped cilantro for garnish
- 1 medium size lemon, halved and thinly sliced
Instructions
Preheat oven to 450°F. Line a sheet pan with foil for easy cleanup.
Mix first 7 ingredients in medium bowl. Stir well to combine. Add chicken, garbanzo beans, olives, tomatoes, sourdough cubes and 1/3 cup cilantro. Toss to coat.
Transfer mixture to prepared pan and spread out to an even layer, exposing the chicken thighs. Sprinkle the thighs with freshly ground black pepper.
Bake in preheated oven until chicken is cooked through and bread is crisp about 20-30 minutes. Sprinkle with Feta and tent with foil for 5 minutes. Transfer chicken mixture to bowls. Sprinkle with remaining cilantro and more Feta if desired. Garnish lemon slices if desired. Serve and enjoy!
Recipe from the Cafe Sucre Farine
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