Italian Chicken Sheet Pan Dinner Recipes

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

Ingredients

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

EASY, MEATY SHEET PAN MEAL

Easy, Meaty Sheet Pan Meal image

Follow this formula for a family-friendly weeknight meal. Using the variations here or whatever you have on hand, simply toss everything together on one 10x15-inch baking pan. Then let your oven do the work!

Provided by Juliana Hale

Categories 100+ Everyday Cooking Recipes Sheet Pan Dinner Recipes

Time 35m

Yield 4

Number Of Ingredients 8

Ingredients

1 ½ pounds boneless, skinless chicken thighs
1 pound tiny new potatoes, cut into 1-inch pieces
2 cups cherry tomatoes
2 teaspoons olive oil
¼ teaspoon salt, or more to taste
¼ teaspoon ground black pepper, or more to taste
½ cup pesto
1 tablespoon chopped fresh basil, or to taste

Steps:

Preheat the oven to 425 degrees F (220 degrees C). Line a 10x15-inch baking pan with aluminum foil.
Arrange chicken, potatoes, and cherry tomatoes in a single layer on the prepared pan. Drizzle with oil and sprinkle with salt and pepper.
Roast in the preheated oven until vegetables are tender and chicken is no longer pink in the centers and juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the chicken should read at least 175 degrees F (79 degrees C).
Serve with pesto and sprinkle with basil.

Nutrition Facts : Calories 510.5 calories, Carbohydrate 25.4 g, Cholesterol 115 mg, Fat 29 g, Fiber 4.2 g, Protein 37.2 g, SaturatedFat 7.6 g, Sodium 494.2 mg, Sugar 0.9 g

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