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Chicken + veggies = yummy Mediterranean sheet pan dinner!

Published on March 25, 2022
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Looking for an easy yet yummy dinner that everyone will love? This Mediterranean sheet pan dinner has you covered. Simply marinate your choice of veggies & protein (we pick chicken), bake for 30 minutes, & dinner is served. No fear, picky eaters! Everyone at the table can customize their own plate.
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      Ingredients
        (Serves 4-5) 
          Marinade/Sauce 
          • 1 cup olive oil, plus more if necessary
          • 8 Tbsp. garlic powder
          • 5 oz. lemon juice
          • 5 Tbsp. dark brown sugar
          • 5 Tbsp. fresh parsley, roughly chopped
          • 2-1/2 Tbsp. kosher salt
          • 1 tsp. black pepper
          2-1/2 tsp. paprika (optional)
            Protein & Vegetables
            • 4 large chicken thighs (about 2 pounds), skin-on, bone-in
            • 1/2 medium red bell pepper, in strips
            • 1 small bunch broccoli, cut into florets
            • 1 medium red onion, sliced
            • 4 oz feta cheese, in slices
            • 1 cup multi-colored cherry tomatoes, halved
            • 1/4-cup olives, pitted
            • 1 medium zucchini, sliced
            • 1 garlic bulb, halved across equator
            1 lemon, sliced
              Serve with
                Rice, salad, or in a pita
                  Make marinade/sauce: In a medium bowl or 1-quart spouted measuring cup, combine olive oil, garlic powder, lemon juice, brown sugar, parsley, salt, black pepper, & paprika (optional), & whisk until the marinade is well combined.
                    Pour 1/3-cup of the marinade/sauce into a medium bowl & add chicken thighs coating with the marinade. Set aside 2/3 of the remaining marinade/sauce for later use. Cover the coated chicken with plastic wrap & set aside for at least 20 minutes at room temperature. The longer the chicken marinades, the more flavorful it will be.
                      Preheat the oven to 400 degrees Fahrenheit with the oven rack in the middle.
                        Prepare vegetables of your choice: Cut vegetables & place them directly on the sheet tray. Add chicken thighs to the sheet tray & top with lemon slices. Scatter olives over the sheet tray & drizzle 1/3-cup of marinade over prepared vegetables. If the marinade is too chunky, add 1/4-cup of olive oil. Mix & season with salt & pepper prior to drizzling.
                          Place in the oven & bake 30 minutes. Remove the tray from the oven & let it rest for 5 minutes. Serve over rice, salad, or in a pita. Drizzle the remaining 1/3 marinade/sauce over each serving.

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