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Sheet Pan Mediterranean Chicken & Veggies is an easy and healthy meal that your family is going to love.
It’s so easy to prep and comes together in minutes. Your family will love it.
I serve it with my lemon Parmesan orzo (see recipe below).
FOR THIS RECIPE….I use Teresa’s Tuscan Spice (Italian Spice Blend) and the Extra Virgin Olive Oil from my home in Tuscany. Good quality ingredients in simple dishes are so important. I can’t stress this enough. Both are available on this website in my shop.
Ingredients
(Serves 4)
Chicken
¼ cup Olive Oil
4 lbs. Chicken, I used a combo of breasts and drumsticks
1 lemon, zest and juiced
1 ½ tsp Italian Spice, I useTeresa’s Tuscan Spice
½ tsp. Salt
⅛ tsp. Red Pepper Flakes
¼ tsp. Paprika
¼ tsp. Coriander
¼ tsp. Cumin
Veggies
1 lb. Zucchini. Sliced and cut into half moons
⅓ cup Pitted Black Olives
1 pint Cherry Tomatoes
14.5 oz. Artichoke Hearts in oil, drained and sliced in half
1 Small Red Onion, sliced.
1 Red Pepper, julienned
⅓ Cup Olive Oil
1 tsp. Salt
¼ tsp. Black Pepper
¼ tsp. Italian Spice
1 lemon, zest and juiced
Method
Preheat the oven to 450°
Line a 16 x 9 Sheet Pan with parchment.
In a bowl, combine 1/4 cup Olive Oil, zest and juice, 1 ½ tsp Italian Spice, ½ tsp. Salt, ⅛ tsp. Red Pepper Flakes, ¼ tsp. Paprika, ¼ tsp. Coriander, and ¼ tsp. Cumin
Add in the chicken and let it marinate.
Place the zucchini, olives, cherry tomatoes, artichokes, red onion and peppers on the sheet pan.
In a small bowl combine, ⅓ cup Olive Oil , 1 tsp. Salt, ¼ tsp. Pepper. ¼ tsp. Italian Spice, zest and juice of 1 lemon.
Pour this over the veggies and coat them well. Place the marinated pieces of chicken on top of the veggies. Brush with the remaining marinade.
Cover with aluminum foil and bake for 20 minutes. Remove the foil and baste the chicken with the pan juices. Continue to cook for another 40 minutes or until the chicken is cooked thru.
Lemon orzo
Ingredients
(Serves 4)
3 tbsp Olive Oil
½ Small Onion chopped
2 Garlic Cloves, chopped
2 ⅔ cups Chicken Broth, low sodium
1 lemon, zested
1 tsp. Salt
¼ tsp. Black Pepper
1 ⅓ cups Uncooked Orzo
⅓ cup Pecorino Romano, grated
3 tbsp. Lemon Juice
2 tbsp. Chopped Parsley
Method
In a pan, saute the onions and garlic in olive oil on a low flame for about 4 minutes.
Add in the orzo and raise the heat slightly. Toasting the orzo slightly.
Add in the chicken broth, zest, salt and pepper.
Cook on low for about 10 minutes. Add in extra liquid if needed. You can partially cover the pot if the liquid is evaporating too quickly.
Remove from the heat and stir in the lemon juice and Pecorino.
Add in the parsley and serve.