Mediterranean Baked Chicken with Veggies & Olives

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Description

Mediterranean Baked Chicken with Veggies & Olives is a wholesome, one-pan dish that brings together tender chicken, roasted vegetables, fresh herbs, and briny olives. It’s full of bold flavors inspired by the sunny Mediterranean — juicy chicken thighs or breasts roasted to perfection with peppers, zucchini, cherry tomatoes, and red onions, all tossed in olive oil, garlic, and oregano. The addition of olives adds a tangy, salty punch that balances the dish beautifully. Perfect for weeknight dinners or special gatherings, it’s both healthy and satisfying.

Ingredients Mediterranean Baked Chicken with Veggies & Olives

  • 4 bone-in chicken thighs (or 2 large chicken breasts, halved)

  • 2 medium zucchini, sliced

  • 1 red bell pepper, cut into strips

  • 1 yellow bell pepper, cut into strips

  • 1 red onion, sliced into wedges

  • 1 cup cherry tomatoes

  • ½ cup Kalamata olives (pitted)

  • 3 tbsp extra-virgin olive oil

  • 3 cloves garlic, minced

  • 1 tsp dried oregano (or 2 tsp fresh)

  • 1 tsp dried thyme

  • ½ tsp paprika

  • Juice of 1 lemon

  • Salt and freshly ground black pepper, to taste

  • Fresh parsley, chopped (for garnish)

  • Optional: crumbled feta cheese for topping

 Instructions

  1. Preheat oven to 400°F (200°C).

  2. Prepare chicken: Pat dry and season both sides with salt, pepper, paprika, and a drizzle of olive oil.

  3. Toss vegetables: In a large mixing bowl, combine zucchini, bell peppers, onion, tomatoes, garlic, oregano, and thyme. Add olive oil, lemon juice, salt, and pepper; toss well.

  4. Assemble: Place chicken in a baking dish or sheet pan. Arrange vegetables around the chicken. Scatter olives on top.

  5. Bake uncovered for 35–45 minutes, until chicken reaches an internal temp of 165°F (74°C) and vegetables are tender and slightly caramelized.

  6. Finish: Garnish with fresh parsley and optional crumbled feta. Serve warm.

Servings

  • Makes 4 servings.

  • Perfect as a complete meal or served with rice, couscous, or warm pita bread.

Nutritional Info (per serving, approx.)

  • Calories: 380

  • Protein: 32g

  • Fat: 22g

  • Carbohydrates: 14g

  • Fiber: 4g

  • Sugar: 6g

  • Sodium: 680mg

Notes

  • You can use boneless, skinless chicken breasts for a lighter option (reduce cooking time by 10 minutes).

  • For extra flavor, marinate chicken in olive oil, garlic, lemon juice, and herbs for 1–2 hours before baking.

  • Add baby potatoes or carrots if you want a heartier one-pan meal.

 Tips

  • Use a sheet pan for better caramelization of veggies.

  • Don’t overcrowd the pan — spread everything out for even roasting.

  • A splash of white wine can be added before baking for more depth.

  • Leftovers store well in the fridge for up to 3 days and taste even better the next day.

Benefits

  • High in protein for muscle health.

  • Rich in antioxidants from vegetables and olive oil.

  • Heart-healthy fats from olives and olive oil.

  • Low-carb and gluten-free, making it suitable for many diets.

  • A complete balanced meal in one pan with minimal cleanup.

Q/A

Q: Can I make this ahead of time?
A: Yes! You can prep the veggies and marinate the chicken a day before. Just assemble and bake when ready.

Q: What can I substitute for olives?
A: Try capers or artichoke hearts for a similar tangy flavor.

Q: Can I make it vegetarian?
A: Absolutely! Skip the chicken and add chickpeas or halloumi cheese for protein.

Q: What side dishes go best?
A: Couscous, quinoa, roasted potatoes, or a simple Greek salad are great pairings.

Q: How do I prevent dry chicken?
A: Use bone-in thighs or marinate the chicken. Cover loosely with foil if baking too long.

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