Mediterranean Chicken Sheet Pan Supper
Servings Prep Time
6 15minutes
Cook Time
45minutes
Servings Prep Time
6 15minutes
Cook Time
45minutes
Ingredients
  • 4 chicken legsthighs and drumsticks separated
  • 1 1/2pound nugget potatoeshalved
  • 1 red bell pepperseeded and sliced into narrow wedges
  • 1 yellow bell pepperseeded and sliced into narrow wedges
  • 1 medium onionpeeled and sliced into narrow wedges
  • 12 cherry tomatoes
  • 1/2cup pitted Kalamata olives
  • 4tablespoons olive oildivided
  • sea salt
  • fresh ground black pepper
  • 1teaspoon fennel seeds
  • 1/2teaspoon crushed red pepper flakes
  • 1/2cup fresh parsleychopped
  • 1teaspoon lemon zest
  • Parchment paper
Instructions
  1. Preheat oven to 450°, and line the sheet pan with parchment paper.
  2. Pulse the bay leaf, fennel seeds, and 1/2 teaspoon of red pepper flakes in a food processor until finely ground.
  3. In a medium bowl add the potatoes, red and yellow peppers, onion, tomatoes and olives and toss with 2 tablespoons of olive oil, half the spice mix, salt and pepper. When coated, spread out on the rimmed sheet pan.
  4. Add the chicken to the bowl and rub with the remaining olive oil, spice mix, salt and pepper. Place the chicken on the baking sheet and arrange to ensure the chicken isn’t crowded, placing the veggies around the chicken pieces.
  5. Roast until potatoes are fork-tender and the chicken is thoroughly cooked, with brown, crispy skin, 35 – 45 minutes.
  6. Remove from oven and drizzle any pan juices over the chicken, then sprinkle with the parsley and lemon zest.
Recipe Notes

Mediterranean Chicken Sheet Pan Supper Recipe | Foodal.com