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One Sheet Pan Mediterranean Chicken with olives, capers, red onion, red pepper and grape tomatoes in a fresh lemon orange honey sauce. A hearty, easy meal!

One Pan Mediterranean Chicken

One Pan Mediterranean Chicken with olives, capers, red onion, red pepper and grape tomatoes in a fresh lemon orange honey sauce. A hearty, easy meal!

Course Main Course
Cuisine Mediterranean
Keyword Mediterranean Chicken
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8 servings
Calories 432 kcal
Author Catalina Castravet

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
  • 8-10 garlic cloves minced
  • salt

Garnish:

  • Green and Red Olives
  • 3 fresh rosemary sticks

Instructions

  1. Preheat oven to 350F.

Sauce:

  1. Prepare a medium bowl.
  2. Wash and dry the fruits and veggies. Slice, chop as needed. Set aside.
  3. Zest the orange, cut into half and squeeze the juice. Add the zest and fresh juice to the bowl.
  4. Zest the lemon, cut into half and squeeze the juice. Add the zest and fresh juice to the bowl.
  5. 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:

  1. Prepare a 17x12inch sheet pan by slightly drizzling it with olive oil. Set aside.
  2. 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.
  3. Season the chicken on each side with salt and pepper.
  4. Take each chicken thighs and dip it entirely into the prepared honey citrus sauce, shake excess and place onto the prepared sheet pan. Repeat with the remaining chicken thighs.
  5. 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.
  6. With a spoon, take any leftover honey citrus sauce and spoon it evenly over the chicken tights. Top with fresh rosemary.
  7. Cover the pan with foil and cook for 30 minutes.
  8. Remove the foil from the sheet pan, return to the oven and cook further for 40 minutes until the chicken is golden brown and cooked through. Rotate the pat after 20 minutes.
  9. Remove from oven, discard the rosemary springs.
  10. Drain some of the juice from the pan, I drain about 50% of it.
  11. Garnish with green and red olives and fresh rosemary.
  12. Serve immediately with rice, pasta or any starchy choice. The dish can be served by itself with a feta salad on the side.
  13. Leftovers can be stored in an airtight container in the fridge for 2-3 days.
Nutrition Facts
One Pan Mediterranean Chicken
Amount Per Serving (0 g)
Calories 432 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 6g38%
Cholesterol 110mg37%
Sodium 437mg19%
Potassium 468mg13%
Carbohydrates 21g7%
Fiber 3g13%
Sugar 14g16%
Protein 20g40%
Vitamin A 850IU17%
Vitamin C 55.6mg67%
Calcium 52mg5%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.