Go Back
+ servings
Sheet pan Mediterranean chicken and potatoes with artichokes on white plate.
Print Recipe
5 from 3 votes

Sheet Pan Mediterranean Chicken and Potatoes

This Sheet Pan Mediterranean Chicken and Potatoes is a healthy one pan meal for dinner! It's topped with marinated artichokes and lemon zest.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Mediterranean
Diet: Gluten Free, Low Lactose
Keyword: one pan mediterranean chicken, sheet pan chicken and potatoes, sheet pan mediterranean dinner
Servings: 4
Calories: 474kcal

Ingredients

Instructions

  • Heat oven to 400 degrees Fahrenheit.
  • Thoroughly wash, scrub, and dry 4-5 red potatoes (or waxy potatoes of choice) (yields 4-5 cups). Dice the potatoes into chunks, making sure that they are relatively even in size to ensure even cooking.
  • Place 1 ½ lbs. of boneless, skinless chicken breasts on a large sheet pan. Cut the chicken breasts in half lengthwise if necessary to ensure that they are an even thickness. Arrange the diced potatoes around the chicken breasts.
  • Drizzle 3 Tbsp. olive oil over the chicken and potatoes. Toss the chicken and potatoes in the oil until completely coated.
  • Add half of the seasonings to one side of the chicken and potatoes. Sprinkle ½ tsp. each kosher salt and pepper and 1 tsp. each garlic powder, Italian seasoning, and smoked paprika (can sub regular paprika) over the chicken and potatoes.
  • Flip the chicken over and sprinkle another ½ tsp. each kosher salt and pepper and 1 tsp. each garlic powder, Italian seasoning, and smoked paprika over the chicken and potatoes. Toss until completely coated.
  • Place the baking sheet in the oven and cook for 26-30 minutes, or until the internal temperature of the chicken has reached 165 degrees Fahrenheit. This may be checked using a food thermometer.
    Remove the baking sheet from the oven and allow the chicken to rest for 1-2 minutes before cutting into it.
  • Chop 1 12 oz. jar of marinated artichokes into chunks and place them into a small bowl. Add the zest of 1 lemon using a Microplane or small zester. Sprinkle a pinch of kosher salt and pepper into the bowl and stir until completely combined.
  • To Serve: Serve the roasted chicken and potatoes on a plate topped with a generous amount of the marinated artichokes. Garnish with a squeeze of lemon juice. Add some fresh herbs such as parsley or basil for freshness (optional).

Notes

Cooking times may vary slightly depending on thickness of the chicken breasts. The safe internal temperature for chicken is 165 degrees Fahrenheit. This may be checked using a food thermometer.
Feel free to sub any briny, salty toppings for the artichokes. Kalamata olives, capers, sundried tomatoes, or roasted red peppers may all be used in place of the marinated artichokes.
Regular paprika can be subbed for smoked paprika if you prefer a less 'smoky' flavor.

Nutrition

Serving: 3cups | Calories: 474kcal | Carbohydrates: 42g | Protein: 42g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 719mg | Potassium: 1769mg | Fiber: 7g | Sugar: 4g | Vitamin A: 1337IU | Vitamin C: 35mg | Calcium: 90mg | Iron: 4mg