Mediterranean Chicken Bake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Sheet pan chicken thighs roasted with chickpeas, olives, artichokes, and seasonal vegetables in a Mediterranean herb blend. One-dish meal with minimal cleanup and bright, herbaceous flavor.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/4 cup olive oil
- zest of 1 lemon
- 4 garlic cloves, minced or pressed
- 1 tablespoon fresh rosemary, chopped
- 1 1/2 teaspoons oregano, dried
- 1 teaspoon coriander, ground
- 1/2 teaspoon smoked paprika
- 1 tablespoon dijon mustard
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1 ½ pounds skinless boneless chicken thighs ( or breasts)
- 15 ounces chickpeas, canned or soaked and cooked
- 1/2 cup kalamata olives
- 15 ounces artichoke hearts (in water or frozen)
- 1 yellow bell pepper
- 1 cup cherry or grape tomatoes
- 1 small or 1/2 a large red onion
- 1/4 cup lemon juice
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 1992mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1025mg
- Calcium
- 132mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1992MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.