Mediterranean Sheet Pan Chicken
This delicious Mediterranean Sheet Pan Chicken dinner is a super easy meal that's perfect for busy weeknights; but delicious and pretty enough to serve for a dinner party!
Ingredients
- ⅓ cup extra-virgin olive oil
- 5 medium garlic cloves finely minced
- 1 tablespoon smoked paprika
- 1 ½ teaspoon oregano
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon kosher salt
- ⅓ cup finely chopped cilantro
- 1 ½-2 pounds boneless, skinless chicken thighs
- 2 15-ounce cans garbanzo beans (chickpeas) well drained
- ½ cup Kalamata olives drained
- 1 pint cherry tomatoes I like to use yellow and red
- 3 cups cubed sourdough bread cut into ½-1 inch cubes
- ½ cup crumbled Feta cheese
- cilantro leaves or chopped cilantro for garnish
- 1 medium size lemon washed, halved and thinly sliced
Instructions
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Preheat oven to 450°. Line a sheet pan with foil for easy cleanup.
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Mix first 7 ingredients in medium bowl. Stir well to combine. Add chicken, garbanzo beans, olives, tomatoes, sourdough cubes and ⅓ cup cilantro. Toss to coat.
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Transfer mixture to prepared pan and spread out to an even layer, exposing the chicken thighs. Sprinkle the thighs with freshly ground black pepper.
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Bake in preheated oven until chicken is cooked through and bread is crisp about 20-30 minutes. Sprinkle with Feta and tent with foil for 5 minutes. Transfer chicken mixture to bowls. Sprinkle with remaining cilantro and more Feta if desired. Garnish lemon slices if desired. Serve and enjoy!
Recipe Notes
See Café Tips above in the post for more detailed instructions and tips to ensure success.
If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn’t have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.