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Mediterranean Chicken Thighs

This Mediterranean-style sheet pan chicken is one of my all-time go-tos. It’s super easy to throw together, and I’ve made it more times than I can count. If you want a quick, tasty meal without a lot of fuss, this one’s a solid choice.
Bonus—it’s perfect for meal prep and it works great as a foil packet dinner over the campfire, so it’s a win whether you’re at home or out in the woods.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Ingredients Equipment Method

Ingredients
  

  • 2 Tbsp olive oil
  • 2 tsp minced garlic
  • 1 small red onion thinly sliced
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • ½ tsp ground black pepper
  • 1 tsp dried parsley
  • 1 tsp salt
  • ⅔ cup pitted olives sliced
  • 1 ½ pounds boneless skinless chicken thighs cut into strips

Equipment

  • Large Mixing Bowl
  • Small Bowl
  • Sheet Pan
  • Spoon

Method
 

  1. Preheat the oven to 400F and line a large sheet pan with foil.
  2. Combine the olive oil, smoked paprika, basil, parsley, oregano, salt, and ground black pepper in a small bowl and set aside.
  3. Add the chicken thighs, sliced onion, olives, and garlic to a large bowl. Cover with the olive oil and spices and mix until evenly coated.
  4. Transfer the chicken mixture to the prepared sheet pan and spread out in one even layer. Bake until the chicken reaches an internal temperature of 165F, about 25 minutes. Chicken may cook faster if strips were small.
  5. Serve with cooked rice.