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Mediterranean Diet Recipes

Mediterranean Sheet Pan Lemon Chicken, Roasted Vegetables

Experience the vibrant flavors of the Mediterranean with this Greek-inspired roasted lemon chicken dish. Tender, seared chicken thighs are roasted to perfection with artichoke hearts, russet potatoes, carrots, green olives, and garlic, all infused with the zesty brightness of fresh lemons and aromatic oregano. Served over nutritious brown rice cooked in savory chicken or vegetable broth, this dish delivers a complete meal packed with flavor and nutrients. Finished with a sprinkle of fresh parsley, it’s a perfect choice for a hearty family dinner or a wholesome weeknight meal.

Serves 6-8

  • 2 cups cucumber, diced (cold)
  • 2 cups tomatoes, diced (cold)
  • 1/4 cup red onion, finely chopped (hot)
  • 1/4 cup fresh parsley, chopped (hot)
  • 1 tsp dried mint (hot)
  • 3 tbsp lemon juice, fresh (cold)
  • 1 tbsp olive oil (hot)
  • 1 tsp kosher salt (hot)
  • 1/2 tsp black pepper (hot)
  1. Dice the cucumbers and tomatoes, and finely dice the red onion into a medium bowl.
  2. Add chopped fresh parsley, and dried mint to the salad.
  3. Add fresh lemon juice, salt and pepper and mix to combine.
  4. Next, drizzle the olive oil over the salad and give it a final toss.
  5. Taste again for salt and pepper.
  6. Serve immediately
  • 1-2 lbs. chicken breast or boneless skinless chicken thighs
  • 5 russet potatoes
  • 1 yellow onion
  • 4 carrots
  • 1 can artichoke hearts
  • ¾ cup green olives
  • 3 large lemons
  • 6 cloves of garlic
  • 2 cups brown rice
  • 32 oz chicken or vegetable broth
  • 1 tbsp kosher salt
  • 1 ½ tbsp oregano
  • 1 tsp black pepper
  • 2 tbsp extra virgin olive oil
  • Parsley at the end for flavor and garnish

Directions

  1. In a large bowl, combine the garlic, chicken broth, lemon juice, oregano, salt, & pepper and set aside while you prep the rest of the dish.
  2. Preheat a medium saucepan or pot to medium heat, and when ready add a tsp of extra virgin olive oil and the brown rice. Begin toasting the rice for a couple of minutes, and then add a dash of salt and 4 ½ cups of water or broth to the pot. Bring to a boil, then cover and simmer on low until water is evaporated and rice is perfectly cooked.
  3. Meanwhile, peel your potatoes and cut them into small to medium size pieces, then set them into a bowl of cold water while you prepare the other vegetables.
  4. Peel your carrots and cut them into medium size pieces, similar in size to the potatoes so they cook evenly. Chop your onion as well into medium size pieces and set aside.
  5. Wash and pat your chicken dry and place them on a dish or cutting board. If you are using chicken breasts, cut them into medium-large pieces. If you are using the thighs, keep them whole. Drizzle both sides of the chicken with olive oil, then season well with salt and pepper.
  6. Preheat a large pan to medium high heat, then add olive oil, and begin to sear your chicken on both sides just to give it some color and flavor (they will finish cooking in the oven)
  7. In the same pan, just a minute before you transfer the chicken to an olive oil greased baking pan, add your onion to the pan to give it a flash cook before the oven. Feel free to add the potatoes too, just to coat them in some chicken juices before transferring to the oven.
  8. In your baking pan, add the chicken, potatoes, and onions, and then the carrots, artichokes, and olives.
  9. Cover the chicken and vegetables with the lemon herb broth, then cover with foil and bake in the oven, covered for 30 minutes, then uncovered for 20 minutes or until the potatoes carrots and chicken are tender and juicy and the liquid has evaporated by half and the veggies have browned a bit.
  10. Once everything is ready, begin plating as bowls or plates with the brown rice as a base, and the delicious lemon chicken and vegetables, the nourishing broth, and a touch of fresh parsley for color and flavor.

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