Sheet Pan Half-Roasted Mediterranean Chicken with Olives

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy chicken thighs roasted halfway, then finished with a medley of olives, tomatoes, and herbs for a vibrant Mediterranean flavor. This Mediterranean-inspired chicken recipe, ready in about 45 minutes, pairs bone-in chicken thighs, extra virgin olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 35 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Toss 6 bone-in chicken thighs with 3 tbsp extra virgin olive oil, 1 1/2 tsp salt, 1 tsp black pepper, and 1 tbsp dried oregano in a large bowl until well coated.
  2. Step 2: Arrange the chicken thighs skin-side up on a sheet pan and roast for 20 minutes until the skin is golden and halfway cooked.
  3. Step 3: Remove the sheet pan from the oven and scatter 4 sliced garlic cloves, 1 pint halved cherry tomatoes, and 1 cup pitted kalamata olives evenly around the chicken. Drizzle 2 tbsp lemon juice over everything.
  4. Step 4: Return the pan to the oven and roast for an additional 15 minutes until the chicken reaches an internal temperature of 165°F and the tomatoes soften.
  5. Step 5: Sprinkle 1/4 cup chopped fresh parsley over the dish before serving.

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