Mediterranean · Dinner
Sheet Pan Lemon Chicken with Olives and Peppers
Roast chicken thighs, peppers and olives together for a bright Mediterranean-style dinner with one pan to wash.
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Olives, lemon and oregano do the heavy lifting in this dinner. You do not need a long marinade or a separate sauce. The best trick is simply giving the chicken and peppers room to roast. The timing includes a short rest before serving.
Simple swaps
Use yellow or orange bell peppers. Boneless chicken breasts also work, but begin checking the temperature earlier so they do not dry out.
Make ahead and store
Refrigerate within 2 hours and use within 3–4 days. Reheat the chicken to 165°F.
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My Diet Chef · By Chef Jeff
Sheet Pan Lemon Chicken with Olives and Peppers
- Prep
- 10 min
- Cook
- 30 min
- Total
- 45 min
- Serves
- 2
Ingredient amounts adjust with your selection. Cooking times and temperatures stay the same; use suitable cookware and cook in batches if needed.
Ingredients
- 3/4 lb boneless skinless chicken thighs
- 1 red bell pepper, cut into strips
- 1/4 cup pitted Kalamata olives, drained
- 1/2 lemon, half juiced and half cut into wedges
- 1/2 tbsp olive oil
- 1 1/2 garlic cloves, minced
- 1/2 tsp dried oregano
- 1/8 tsp fine salt
Let's cook
- Heat oven to 425°F. Line a large rimmed sheet pan with parchment rated for that temperature, or use an unlined metal pan.
- Toss chicken and peppers with olive oil, lemon juice, garlic, oregano and salt. Spread out on the pan; tuck olives and lemon wedges between the pieces.
- Roast for 25–30 minutes, turning the peppers once, until the thickest chicken piece reaches 165°F. Larger thighs may need longer.
- Rest for 5 minutes while dividing the peppers and olives among serving plates. Add chicken and spoon over the pan juices.
Estimated nutrition per serving
- Calories
- 276 kcal
- Protein
- 34.4 g
- Total carbs
- 6 g
- Fiber
- 1.7 g
- Fat
- 12.4 g
Estimates vary with brands, ingredient sizes and substitutions. Includes all listed oil; optional extras are excluded. Nutrition stays per serving when you change the batch size. Reference data: USDA FoodData Central.
Calculation assumptions
Generic ripe olives approximate Kalamata olives.
