Sheet Pan Lemon-Garlic Mediterranean Chicken

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 drafted and published.

Juicy chicken thighs roasted with bright lemon, fragrant garlic, and Mediterranean herbs for an effortless weeknight dinner. This Mediterranean-inspired chicken recipe, ready in about 55 minutes, pairs bone-in, skin-on chicken thighs, lemon, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 15 min Cook: 40 min Serves 4 Mediterranean cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. In a large bowl, combine 3 tbsp olive oil, juice and zest of 1 lemon, 4 minced garlic cloves, 2 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Whisk to blend.
  2. Step 2: Add 6 bone-in, skin-on chicken thighs to the bowl and toss well to coat all pieces evenly with the marinade. Let sit for 10 minutes at room temperature.
  3. Step 3: Arrange the marinated chicken thighs on a large rimmed baking sheet skin-side up. Scatter 1 pint cherry tomatoes and 1/2 cup pitted kalamata olives around the chicken.
  4. Step 4: Roast in the preheated oven for 35-40 minutes until the chicken skin is golden and juices run clear, and tomatoes are blistered.
  5. Step 5: Remove from oven and sprinkle 1/4 cup chopped fresh parsley over the chicken and vegetables before serving.

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