One Pan Mediterranean Chicken
One pan dishes like my One Pan Mediterranean Chicken are my favorite way to feed the family with less cleanup afterward. This dish is packed with bright flavors from the tangy capers, olives, red onion, and the fresh honey citrus sauce. I love how simple it is to prepare, and in just a little over an hour I can place a colorful and comforting meal on the dinner table.
Mediterranean flavors are hands down one of the most exquisite cuisines for me because they unite bright citrus, fresh herbs, olives, capers, and colorful veggies that make dinner taste fresh. If you search my blog you will see some of my favorite dishes, from my Mediterranean Grilled Feta Quinoa Salad to my Mediterranean Salmon Foil Packets, both packed with amazing layers of citrus, herbs, and vibrant ingredients that show why I enjoy this style of cooking so much.
Table of contents
For this yummy one pan Mediterranean chicken recipe, I only need a handful of ingredients like chicken thighs, bell pepper, olives, onion, tomatoes, lemon, orange, capers, and simple seasonings. The sauce is full of fresh flavors from the honey, citrus, and garlic, and it adds a bright touch to the whole dish. This recipe is very flexible, so you can add or remove anything to match what your family enjoys. I hope you add this to your next family dinner because it always makes the table so inviting.
Why you will love this recipe
- A colorful dinner that makes the table lively: I love how the citrus, olives, tomatoes, peppers, and onions fill the pan with bright colors. The honey garlic citrus sauce keeps the chicken thighs juicy and tender.
- A simple oven meal for busy nights: I place everything in one pan and let the oven handle the work. It helps me serve a full dinner with very little prep.
- Easy to adjust for any taste: I add more olives, capers, or extra citrus when I want stronger flavors. It is easy to switch the veggies to match what my family wants.
- Easy on the budget: I like that this recipe uses simple pantry items, citrus, and chicken thighs, so the cost stays low. It helps me feed the whole family with fresh Mediterranean flavors without spending much.
What you will need
- Chicken thighs: I use bone in and skin on chicken thighs because they stay juicy and flavorful.
- Veggies: I add red bell pepper cut into chunks, a large red onion sliced into wedges, and firm grape tomatoes that stay whole in the pan.
- Citrus: I use one lemon cut in half and one orange cut into chunks to add bright flavor to the sauce.
- Briny extras: I like adding pitted kalamata olives and a spoon of capers for a salty and savory balance.
- Herbs and seasoning: I finish the dish with fresh rosemary sprigs, kosher salt, and black pepper to season everything in the pan.
- Sauce ingredients: I whisk together the juice of a large lemon and a large orange with minced garlic, honey, and extra virgin olive oil to make the base of the sauce. Then I season it with garlic powder, onion powder, and kosher salt.
- Garnishes: I top the dish with green olives, red olives, and fresh rosemary sticks.
How to make
Prepare the sauce: I set my oven to 350 degrees F, then zest the orange and lemon, cut them in half, and squeeze the juice into a medium bowl. I add the zest, olive oil, honey, onion powder, and garlic powder, then stir everything together and season with a little salt and pepper.
Prepare the chicken: I drizzle a little oil on a large sheet pan and set it aside, then rinse the chicken thighs and let them rest for about 10 minutes so any excess blood can release. I pat them dry with paper towels on both sides and season them with salt and pepper.
Coat: I dip each chicken thigh into the lemon honey sauce and gently shake off the extra sauce. I place the coated chicken on the prepared sheet pan and repeat until all the pieces are covered.
Add the veggies and toppings: I place the fruit and veggies on the pan around the chicken, then sprinkle the capers and olives on top.
Add the sauce and rosemary: I use a spoon to drizzle the extra sauce over the chicken, making sure each piece gets a good coating. Then, I place fresh rosemary on top.
Cook the chicken and veggies: I cover the pan with aluminum foil and bake it for 30 minutes, then remove the foil and continue cooking for about 40 more minutes until the chicken is golden brown and fully cooked. I rotate the pan halfway through the final cooking time so everything cooks evenly.
Finish and serve: I carefully remove the hot pan from the oven, take out the rosemary sprigs, and drain about half of the juice so the flavors stay balanced. Then, I top the chicken with fresh rosemary and olives and serve it with pasta, rice, or a simple salad.
Expert tip
Mid bake veggie check
There is nothing complicated about making this one pan Mediterranean chicken, but I do recommend checking the veggies halfway through baking and giving them a quick stir so the peppers, tomatoes, and onions roast evenly. This helps the whole pan develop richer color and keeps the vegetables from getting too soft in one spot.
More tips to consider:
- I use a large sheet pan so the veggies have space to roast instead of steaming. You could also use a large oven-safe skillet instead of a sheet pan.
- If you cannot find firm cherry or grape tomatoes, try using sun-dried tomatoes. You just do not want to use regular slicing tomatoes because they add too much juice. And sun-dried tomatoes add so much flavor to your meal.
- Be sure your chicken thighs are done all the way! Stick a meat thermometer in the middle of the thickest part of your chicken and it should read 160 degrees F when finished. Make sure you check each piece.
- Rinsing your chicken thighs is optional. I prefer to get the most blood out of them for a milder flavor.
- I line the pan with parchment when I want faster cleanup after dinner.
Recipe variations and add-ins:
- Bright citrus boost: I add a few extra lemon slices and one small pinch of oregano to brighten the citrus flavor. I also add one extra rosemary sprig when I want the herbs to stand out more.
- Gentle spicy heat: I mix in about 1/2 teaspoon of crushed red pepper and add a few thin slices of fresh jalapeno. This creates a gentle heat that blends well with the citrus sauce.
- Veggie packed pan: I add one cup of zucchini, extra tomatoes, or a few chunks of eggplant to fill the pan with more vegetables. This makes the meal heartier and more colorful.
- Olive lovers mix: I add 1/4 cup of kalamata olives and one small handful of green olives for a stronger briny taste. It pairs nicely with the lemon and orange in the sauce.
- Sweet garlic glaze: I stir in one extra tablespoon of honey and one extra clove of garlic to the sauce. This creates a sweeter and more aromatic finish on the chicken.
Serving suggestions:
In my house, this Mediterranean chicken shows up often when the whole family is home and I want a relaxed dinner. I usually make my chopped Mediterranean salad on the side because the crisp veggies match the citrus and herbs in the chicken, and everyone always reaches for seconds. I also bring my air fryer bread to the table since my kids enjoy dipping the warm slices into the sauce from the pan.
When we have friends joining us, I add something extra for the table, like my Air Fryer Hasselback Potatoes and my coconut rice. Both sides work so well with the olives, peppers, and sweet tomatoes in the chicken, and together they make a simple meal that fits both quiet family nights and little gatherings we host at home.
How to store leftovers:
- Store: I keep my leftover one pan Mediterranean chicken in an airtight container in the fridge for up to 4 days.
- Freeze: I place the leftovers in a freezer bag and press out the extra air before sealing. They stay fresh in the freezer for several months.
- Thaw: I move the frozen chicken to the fridge overnight so it thaws slowly and stays tender.
- Reheat: I warm the chicken in a pan on medium high heat for about 2 minutes while stirring often, or I microwave it in a small bowl for about 30 to 90 seconds. I add a little extra sauce so it does not dry out.
Frequently asked questions
When my chicken does not brown the way I want, it is usually because there is too much moisture on the skin. I take a moment to pat the thighs very well with paper towels, and that small step helps the heat reach the skin and roast it properly. I also place the pan closer to the top of the oven near the end, and that always brings out a deeper color.
If my veggies soften too quickly, it is usually because they are cut too small. I slice the peppers and onions into larger pieces, and they hold up much better during baking. I also give the pan a gentle stir halfway through cooking so every piece roasts evenly and stays colorful.
The citrus and tomatoes release a lot of liquid, and sometimes the pan fills up more than I expect. I pour out a little of the extra juice before the final roasting step, and the sauce becomes richer and more flavorful. This keeps the chicken from sitting in too much liquid and helps the veggies roast instead of soften.
More one-pan recipes to try:
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One Pan Mediterranean Chicken
Ingredients
- 8-10 chicken thighs bone-in, skin-on
- 1 large red onion cut into 8 wedges
- 1 red bell pepper seeded and cut into chunks
- 1 cup firm grape tomatoes whole
- 1 cup pitted kalamata olives
- 3 tablespoons capers
- 3 fresh rosemary springs
- 1 orange cut into chunks
- 1 lemon halved
- salt and pepper
Sauce:
- 1 large orange
- 1 large lemon
- 1/3 cup olive oil
- 1/4 cup honey
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 8 garlic cloves minced
- salt
Garnish:
- Green and Red Olives
- 3 fresh rosemary sticks
Instructions
- Preheat oven to 350F.
Sauce:
- Prepare a medium bowl. Wash and dry the fruits and veggies. Slice, and chop as needed. Set aside.
- Zest the orange, cut it in half, and squeeze the juice. Add the zest and fresh juice to the bowl.
- Zest the lemon, cut it in half, and squeeze the juice. Add the zest and fresh juice to the bowl.
- Add the olive oil, garlic powder, onion powder, and honey to the bowl with the juice and the zest. Whisk to combine. Add salt to taste.
Chicken and Veggies:
- Prepare a 17×12-inch sheet pan by slightly drizzling it with olive oil. Set aside.
- I also prefer to wash the chicken, add it to a large bowl with cold water and let it sit for 10 minutes so it releases any extra blood. Transfer the chicken to a surface covered with paper towels, top with paper towels, and pat dry.
- Season the chicken on each side with salt and pepper.
- Take each chicken thigh and dip it entirely into the prepared honey citrus sauce, shake excess, and place it onto the prepared sheet pan. Repeat with the remaining chicken thighs.
- Arrange all the cut veggies and fruits into the pan: the onion, the red bell pepper, grape tomatoes, fresh lemon, and orange. Top with kalamata olives and the capers.
- With a spoon, take any leftover honey citrus sauce and spoon it evenly over the chicken tights. Top with fresh rosemary.
- Cover the pan with foil and cook for 20 minutes.
- Remove the foil from the sheet pan, return to the oven, and cook further for 30 minutes until the chicken is golden brown and cooked through. Rotate the pan after 15 minutes.
- Remove from oven, discard the rosemary springs. Drain some of the juice from the pan, I drain about 50% of it.
- Garnish with green and red olives and fresh rosemary.
- Serve immediately with rice, pasta, or any starchy choice. The dish can be served by itself with a feta salad on the side.
- Leftovers can be stored in an airtight container in the fridge for 2-3 days.
Notes
Mid bake veggie check
There is nothing complicated about making this one pan Mediterranean chicken, but I do recommend checking the veggies halfway through baking and giving them a quick stir so the peppers, tomatoes, and onions roast evenly. This helps the whole pan develop richer color and keeps the vegetables from getting too soft in one spot.More tips to consider:
- I use a large sheet pan so the veggies have space to roast instead of steaming. You could also use a large oven-safe skillet instead of a sheet pan.
- If you cannot find firm cherry or grape tomatoes, try using sun-dried tomatoes. You just do not want to use regular slicing tomatoes because they add too much juice. And sun-dried tomatoes add so much flavor to your meal.
- Be sure your chicken thighs are done all the way! Stick a meat thermometer in the middle of the thickest part of your chicken and it should read 160 degrees F when finished. Make sure you check each piece.
- Rinsing your chicken thighs is optional. I prefer to get the most blood out of them for a milder flavor.
- I line the pan with parchment when I want faster cleanup after dinner.