Cluck-and-Veggie Fiesta—Dinner for 4

Cluck-and-Veggie Fiesta is a Mediterranean-inspired dinner featuring succulent roasted chicken and a medley of vibrant vegetables, all cooked together in one pan for minimal cleanup. Bursting with flavor and packed with nutrients, this dish offers a satisfying, wholesome meal perfect for any weeknight or special occasion.

Meal Type

Dinner

Cuisine

Mediterranean

Servings

4

Food Stars

Roasted chicken, vegetables

Health

Variations

Diets

Variations

You Need This Stuff

  • 1 whole chicken, cut into pieces
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp paprika
  • 1 tsp dried oregano
  • 1/2 tsp ground cumin
  • 3 cloves garlic, minced
  • 1 whole lemon, juiced
  • 1 cup cherry tomatoes, halved
  • 1 medium red bell pepper, sliced
  • 1 medium yellow bell pepper, sliced
  • 1 medium zucchini, sliced into half-moons
  • 1 medium red onion, sliced into wedges
  • 8 oz artichoke hearts, drained and quartered
  • 1/4 cup Kalamata olives, pitted and halved

Do This With That Stuff

  1. Preheat the oven to 425 degrees F (220 degrees C)
  2. Line a large sheet pan with parchment paper or aluminum foil
  3. Using a chef’s knife and cutting board, cut the whole chicken into pieces
  4. In a small bowl, combine 1 tsp salt, 1/2 tsp black pepper, 1 tbsp paprika, 1 tsp dried oregano, and 1/2 tsp ground cumin
  5. Mince 3 cloves of garlic and add to the spice mixture
  6. Juice 1 whole lemon using a citrus juicer and set aside
  7. In a large mixing bowl, combine chicken pieces with 2 tbsp olive oil, spice mixture, and lemon juice; toss to coat evenly
  8. Place seasoned chicken pieces on the prepared sheet pan using tongs
  9. Slice cherry tomatoes in half, red bell pepper and yellow bell pepper into strips, zucchini into half-moons, red onion into wedges; drain and quarter artichoke hearts; halve pitted Kalamata olives using chef’s knife and cutting board
  10. In the large mixing bowl used earlier for chicken seasoning (no need to clean), combine sliced vegetables with remaining olive oil from the chicken marinade; toss to coat evenly
  11. Arrange vegetables around the chicken pieces on the sheet pan in a single layer using tongs or hands
  12. Bake for 35-40 minutes in preheated oven until chicken is cooked through (internal temperature of at least 165 degrees F) and vegetables are tender

Obvious and Not So Obvious Variations and Pairings

Beti’s Reflections

It all started on a sunny afternoon when I was craving something fresh, vibrant, and full of Mediterranean flavors. As I strolled through the local farmer’s market, inspiration struck me like a bolt of lightning. The result? A mouthwatering Cluck-and-Veggie Fiesta that will transport your taste buds to the sun-soaked shores of the Mediterranean.

Introducing the Cluck-and-Veggie Fiesta, a Mediterranean Chicken Recipe that serves up a feast for four. This Sheet Pan Chicken Dinner is perfect for those who love bold flavors and minimal cleanup. However, please note that this dish is not suitable for vegan, gluten-free, or dairy-free diets.

The star ingredients in our Chicken and Vegetable Bake include a whole chicken cut into pieces, olive oil, an array of spices (salt, black pepper, paprika, dried oregano, and ground cumin), garlic cloves minced to perfection, and freshly squeezed lemon juice. The supporting cast features cherry tomatoes halved to release their sweet juices; red and yellow bell peppers sliced for crunch; zucchini sliced into half-moons; red onion wedges for a pop of color; artichoke hearts quartered to add earthiness; and Kalamata olives halved to bring briny goodness. Each ingredient plays an essential role in creating this One Pan Mediterranean Chicken masterpiece.

To create this Oven Roasted Chicken and Veggies dish, start by preheating your oven to 425 degrees F (220 degrees C) and lining a large sheet pan with parchment paper or aluminum foil. Cut the whole chicken into pieces using a chef’s knife and cutting board. In a small bowl, combine your spices with minced garlic cloves. Juice one whole lemon using a citrus juicer and set aside. In a large mixing bowl, toss the chicken pieces with olive oil, spice mixture, and lemon juice until evenly coated. Arrange seasoned chicken on the prepared sheet pan, then combine sliced vegetables with the remaining olive oil from the chicken marinade in the same mixing bowl. Toss to coat evenly and arrange vegetables around the chicken pieces on the sheet pan in a single layer. Bake for 35-40 minutes until chicken is cooked through (internal temperature of at least 165 degrees F) and vegetables are tender.

And there you have it, my dear foodies! A Cluck-and-Veggie Fiesta that’s perfect for a weeknight meal or special occasion. This Mediterranean Chicken Sheet Pan Dinner is not only a healthy Mediterranean Chicken Dinner option but also a family-friendly one pan meal idea that will leave everyone asking for seconds. So go ahead, whip up this simple weeknight Mediterranean cuisine recipe and let your taste buds set sail on a culinary adventure!

Human Interaction

Editors Note:

This recipe has not yet been reviewed by a human.

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