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Sheet Pan Mediterranean Chicken

Sheet Pan Mediterranean Chicken

The ultimate comfort food, Sheet Pan Mediterranean Chicken combines tender chicken, bright vegetables, and fragrant herbs all in one dish. It's an easy weeknight dinner that satisfies cravings while simplifying cleanup. You’ll want to make this delightful and wholesome recipe tonight!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound boneless skinless chicken breast trimmed and chunked
  • 1 pound fingerling potatoes halved
  • 1 15 ounce marinated artichokes drained and patted dry
  • 2 tablespoons olive oil
  • 1 tablespoon fresh sage minced
  • 1 tablespoon fresh rosemary minced
  • 1 teaspoon dried Italian seasoning
  • 1 cup cherry tomatoes

Equipment

  • Extra Virgin Olive Oil
  • Parchment Paper Sheets
  • Baking Sheet Pan

Method
 

  1. Preheat your oven to 425 degrees F and line a sheet pan with parchment paper.
  2. Add the chicken, potatoes, and artichokes to the prepared sheet pan.
  3. Drizzle olive oil and fresh herbs over the chicken and vegetables and toss to combine.
  4. Add to the oven and bake for 15 minutes.
  5. Remove from the oven and toss the chicken and vegetables and add the tomatoes to the tray.
  6. Add back to the oven and cook for another 5 minutes to help soften the tomatoes.
  7. Remove from the oven and serve as is or with pita and hummus for added flavor and protein.

Notes

  • Tip 1: If your potatoes are on the bigger side you may need to quarter them instead of halving so they cook in 20 minutes.
  • Tip 2: If you don’t want to use chicken breast you can use boneless skinless chicken thighs.
  • Tip 3: If you want your tomatoes to be more tender you can throw them on the sheet pan at the beginning of cooking.