Mediterranean Chicken and Veggies

After our trip to Greece, I’ve been cooking a lot of Mediterranean dishes and this is one of my favorites ~ Sheet Pan Mediterranean Chicken with Veggies. Using only a sheet pan, affordable ingredients, and very little work you can create this healthy and delicious feast!

Start by marinading your chicken, I use skin on boneless thighs here but you can really use the cut of your choice.

Marinade

1/2 cup olive oil, 2 lemons juiced, 6 garlic cloves, 3 teaspoons dried oregano, 1 teaspoon thyme, 1 teaspoon mustard, 1 teaspoon salt, 1/2 teaspoon pepper

Marinate chicken for minimum of 15 minutes or up to 2 hours. While the chicken is marinating, wash and chop your veggies. Here I am using cauliflower, various types of tomatoes and red onion to keep it relatively low carb. Other veggie options include potatoes, zucchini, squash, broccoli or olives. Top the veggies with any remaining marinade.

Add Chicken to the top and bake for 35-45 minutes at 400 degrees uncovered, checking often to make sure the chicken is getting golden brown but not too crispy.