MAINS/ Series/ Sunday Supper

Sheet Pan Mediterranean Chicken

Hello, welcome! Today’s Sunday Supper is an easy meal with rich Mediterranean flavor. It all comes together on a sheet tray and is ready in about 40 minutes. There are few recipes simpler than a sheet pan dinner. This one is made even simpler with cute, tiny little potatoes that require no slicing. With fennel, cherry tomatoes, olives, feta and fresh herbs, this Sunday Supper is colorful and delicious. Let’s get to it!

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While this recipe is super simple, it does have a little forethought. I read someplace that the brine leftover from packages of feta makes a great marinade for chicken. I think Melissa Clark has a recipe for it… Over a couple months, I saved the brine from two containers of feta. This step is not required for this recipe, but the salty feta brine really does punch up the juiciness and flavor of the chicken thighs. I just placed four chicken thighs in a container, poured over the brine to submerge the chicken and left it in the fridge overnight.

Assembling the Sheet Pan Mediterranean Chicken

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First, preheat the oven to 400 degrees F. Slice the fennel bulb into 1/2-inch rounds. Then combine the Dutch Baby Yellow Potatoes and the fennel slices in a mixing bowl. Grate the zest of one lemon into the bowl. Then grate about 3 cloves of garlic into the bowl. Drizzle about 1-2 tablespoons of olive oil and the juice of half a lemon over the mix and season with two teaspoons of dried oregano, a pinch of Kosher salt and black pepper.

Stir and toss to mix in the seasoning and to coat everything with the olive oil and lemon juice. Pour this all out onto the sheet tray and spread it out to an even layer.

Transfer the chicken thighs to a paper towel-lined plate and pat them very dry with more paper towels. Place the chicken thighs on the sheet tray and drizzle with olive oil, then season with just a pinch of Kosher salt and black pepper.

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Place this tray in the preheated oven and roast for 25 minutes. Then pull the tray out and add sprinkle Kalamata and green olives, cherry tomatoes and crumbled feta onto the sheet tray. Put back in the oven and continue roasting for another 10 minutes.

Temp the chicken for doneness, it should read 170 degrees. Drizzle olive oil over the Sheet Pan Mediterranean Chicken and veggies then sprinkle chopped fresh parsley and the chopped green fennel fronds over the sheet pan dinner.

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Sheet Pan Mediterranean Chicken

Use a large spatula to transfer a serving of veggies to a dinner plate. Then transfer one or two thighs to each plate. Give each serving a squeeze of lemon juice and serve!

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This is such a flavor-packed dish with the olives and feta. The chicken is tender and moist with crispy skin; slices of fennel are tender with a slight crunch and the potatoes are smooth and creamy. The tomatoes have cooked through and burst a little with their juiciness, but they haven’t lost their shape and color. I love the freshness the parsley and the fennel fronds add – the herbs brighten up the richness of the overall dish.

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I hope you give this Sheet Pan Mediterranean Chicken a try, it’s really wonderful! If you’re looking for more Mediterranean dishes, try Baked Feta with Tomatoes and Herbs or Mediterranean Poached Halibut. Thank you all for spending some of your Sunday with me, take care and be well. xo Kelly

Sheet Pan Mediterranean Chicken

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Dinner, Main Course Mediterranean
By Kelly Djalali Serves: 2-4
Prep Time: 15 Minutes Cooking Time: 35 Minutes Total Time: ~50 Minutes

Tender, juicy, feta brine-marinated chicken thighs roasted with fennel, potatoes, tomatoes, olives and feta, finished with fresh herbs.

Ingredients

  • 4-8 Bone-in Chicken Thighs
  • 2 cups Feta Brine (optional, plus more for 6-8 thighs)
  • 1 Fennel Bulb, sliced into 1/2-inch rounds
  • 24 oz. Dutch Baby Yellow Potatoes
  • Zest of 1 Lemon
  • 3 Garlic Cloves, grated
  • 1-2 tbsp. Olive Oil (plus more for drizzling over the finished sheet pan dinner)
  • Juice of 1/2 Lemon (plus more for drizzling over each serving)
  • 2 tsp. Dried Oregano
  • Pinch Kosher Salt
  • Black Pepper
  • 10 oz. Cherry Tomatoes
  • 1/2 cup pitted Kalamata Olives
  • 1/2 cup pitted Green Olives
  • 4 oz. Feta, crumbled
  • 1/4 cup chopped Fresh Parsley
  • Chopped Fennel Fronds

Instructions

1

Preheat the oven to 400 degrees F.

2

Combine the baby Yukon Golds and the fennel slices in a mixing bowl. Grate the zest of one lemon into the bowl. Then grate about 3 cloves of garlic into the bowl. Drizzle about 1-2 tablespoons of olive oil and the juice of half a lemon over the mix and season with two teaspoons of dried oregano, a pinch of Kosher salt and black pepper.

3

Stir and toss to mix in the seasoning and to coat everything with the olive oil and lemon juice. Pour this all out onto the sheet tray and spread it out to an even layer.

4

Transfer the chicken thighs to a paper towel-lined plate and pat them very dry with more paper towels. Place the chicken thighs on the sheet tray and drizzle with olive oil, then season with just a pinch of Kosher salt and black pepper.

5

Place this tray in the preheated oven and roast for 25 minutes. Then pull the tray out and add Kalamata and green olives, cherry tomatoes and crumbled feta onto the sheet tray. Put back in the oven and continue roasting for another 10 minutes.

6

Temp the chicken for doneness, it should read 170 degrees.

7

Drizzle olive oil over the Sheet Pan Mediterranean Chicken and veggies then sprinkle chopped fresh parsley and the chopped green fennel fronds over the sheet pan dinner.

8

Transfer a serving of veggies and one or two chicken thighs to each plate and squeeze a little lemon juice over the serving, and serve.

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  • Suzanne Smith
    January 23, 2022 at 9:49 am

    So simple but it looks delicious. I love the feta liquid brine idea!

    • Kelly Djalali
      January 23, 2022 at 10:24 am

      Hi Suzanne, Yes the feta brine was a fun discovery! Gove it a try, I think it’d be a great marinade for many dishes. Have a wonderful Sunday! xo Kelly

  • Julie Greene
    January 23, 2022 at 9:50 am

    Hi Kelly,

    I have loved your cooking style since the first time I saw you on Beth.’s blog. You are an excellent teacher. Could a cookbook or cooking school be in your future? If not, there should be. This sheet pan dinner sounds delicious. Now I just have to get my husband past the fact that he does not like thighs and fennel. Lol.

    All the best,
    Julie

    • Kelly Djalali
      January 23, 2022 at 10:27 am

      Hi Julie, Well, thank you so much! Definitely you can substitute with chicken breasts. The roasted fennel is not strongly flavored (after roasting) and it is really superb in this recipe, but you could do the same thing with onions if your husband prefers. It will still be delicious. Thanks so much for following Djalali Cooks! xo Kelly

  • Terry
    January 23, 2022 at 11:00 am

    This looks really good I will add it to our menu for next week I will keep you posted ❤️?Mom

    • Kelly Djalali
      January 23, 2022 at 1:57 pm

      I am sure you will really enjoy this recipe, Mom! xo Kelly

  • Frances Eleanor
    January 23, 2022 at 1:27 pm

    The brine in jars of kalamata olives makes a wonderful salad dressing when mixed with some Dijon mustard, garlic and olive oil.

    • Kelly Djalali
      January 23, 2022 at 1:58 pm

      What a great suggestion, Frances! That sounds like a wonderful use of leftover olive brine. Thank you so much for sharing; have a wonderful Sunday. xo Kelly

  • margiemi
    January 24, 2022 at 4:13 pm

    Since I’ve never tasted fennel, can you give me a clue as to the taste? I see you subbed onions for those who are not fennel-crazy and you indicated the flavor isn’t as strong after roasting. Also what marinade would you suggest for those of us who buy crumbled feta and not brined.

    • Kelly Djalali
      January 24, 2022 at 4:24 pm

      Hello Margiemi, Fennel has an anise flavor that is more pronounced in the green fronds. The bulb, which is used in this recipe has a lighter flavor that is made sweeter by the roasting process.The texture is similar to celery and when roasted, it gets softened and caramelized. You can certainly substitute onions. For the feta brine marinade, I’d say you can skip it altogether, or you can brine in a salt and water solution. For the brine: 4 cups water, 3 tablespoons salt, and two teaspoons of white vinegar. Hope that answers your questions! Have a wonderful evening! xo Kelly

  • Judy
    January 24, 2022 at 5:12 pm

    Hi, Kelly. I made this last night and it was wonderful! I can’t believe how flavorful it was. And so easy! I haven’t had great luck with sheet pan dinners in the past. It always seems like something is over or under cooked, but all the elements here were perfect. And it was so colorful — a real feast for the eyes. I’m filing this one away for my next big (post-Covid) gathering. I can pop this in the oven and actually enjoy my own party. Thanks for a great recipe! Judy

    • Kelly Djalali
      January 24, 2022 at 5:29 pm

      Hi Judy! I am so happy you gave this one a try and it was such a hit! It will be an easy one to scale up for your next gathering too. Thanks so much for reporting back on your success with this sheet pan dinner! Have a great evening, xo Kelly

  • Catherine
    January 26, 2022 at 10:56 pm

    Kelly, we loved this recipe! I would have added some fresh rosemary to it. But OMG that was so delicious! Can’t wait for the leftovers.

    • Kelly Djalali
      January 27, 2022 at 8:46 am

      Hi Catherine, fresh rosemary would be a great addition to this sheet pan dinner. I am so happy y’all enjoyed it. Being excited for the leftovers is definitely the mark of a great dish! Thanks so much for writing in to let me know it was a hit! Have a great day, xo Kelly

      • Catherine
        February 9, 2022 at 8:16 pm

        I’m making it again tonight. So delicious!

        • Kelly Djalali
          February 10, 2022 at 7:37 am

          Wonderful, Catherine! xo Kelly

  • Rhea
    January 28, 2022 at 9:32 am

    This sounds great. I’ve never cooked with fennel but think it will be a great flavor in this dish.

    • Kelly Djalali
      January 28, 2022 at 10:19 am

      Hello Rhea, It is such a mellow, roasted, slightly sweet, fennel flavor. The texture adds a little crunch too. A wonderful combination! xo Kelly

      • Rhea
        January 31, 2022 at 7:35 pm

        I tried this tonight but subbed shrimp and added onion and green pepper. Can’t wait to try it again with chicken. Loved the fennel. I’ve had it before but this was my first attempt cooking with it.

        • Kelly Djalali
          February 1, 2022 at 10:46 am

          Wonderful swaps, Rhea! That sounds amazing – I am so happy you made this one your own! Thank you for checking back in to share your success with this recipe. Have a great day, xo Kelly