3 Easy Sheet-Pan Dinner Recipes (Mediterranean Diet Dinner Recipes)

Whenever I need an easy meal to impress a little crowd, I make my sheep pan za'atar chicken and veggies. This recipe is one of those super easy baked chicken recipes, but the flavors are going to blow your mind. The star ingredient here is za'atar. It's a delicious mixture of toasted sesame seeds, wild thyme, and sumac. It's herby, delicious, packed with flavor, and we need about two big tablespoons right in our vessel. Two tablespoons of sumac. One teaspoon of sweet paprika. Six garlic cloves that have been minced. I know, I said six, and I really mean it. You need the flavor of this garlic because you're making a lot of chicken to feed a lot of people, you know? Juice of two lemons, so that's about a half a cup. Extra virgin olive oil. Boom. I'm getting in all the flavor vibes right now as I smell this delicious sauce. Mm-hmm. Grab yourself a sheet pan, slice up our potatoes, put them right in the sheet pan. The thing about a sheet pan is you just put everything on the sheet pan, stick it in the oven, and there's your dinner. And then going in with some carrots, no big deal. One red onion, kind of sliced up. A big pinch of kosher salt, because remember the sauce did not have salt or pepper. And a big pinch of black pepper on my veggies here. We got our sauce here. Drizzle all over the veggies, about a quarter cup or so. Toss these guys together to make sure they're all well coated in the seasoning. I'm using chicken thighs and a couple of chicken legs. Nice big pinch of kosher salt, black pepper all over. And don't forget the other side and underneath the skin. Once it's seasoned, we're gonna go ahead now with the za'atar garlic sauce. Use the gloved hand to lift the skin off. Add the sauce underneath. Now, if you wanted to do this ahead of time and kind of keep the chicken in the sauce to marinate or whatever, you can put it in the fridge, that's fine. But you absolutely don't need to. You can just go ahead and season and stick it right in the oven. There's so much going on here, it's going to be a flavor party. Add them to this gorgeous party. And of course, any sauce that is left is going right on the chicken and the veggies. This is so good. Cover with a piece of foil. Make sure you are tenting the foil over so it's not directly touching the chicken. Stick it in the oven at 425 for a few minutes and then we'll come right back to it. Okay, now we take the foil off and stick it back in the oven so that the chicken will gain some color and the veggies will crisp up nicely. And that's what we're looking for. So we have another 20 to 30 minutes or so. Go right back in. Sheet pan magic, people. Sheet pan magic right here. I can't wait to dig in. So good. This just might be the easiest vegetarian dinner I have ever made. It requires only 15 minutes or so of hands-on time. Let's make sheet pan gnocchi with roasted veggies. To keep things simple, we're going to use store-bought gnocchi. So this is actually something you can find in the pasta section. We're going to go in with the gnocchi on one big sheet pan. Then we've got the bell peppers. We've got the tomatoes. Spread this party out a tad. Add some onions. We're using just one large red onion here, chopped up. The minced garlic all over. How easy and gorgeous does this look? We have four different flavor makers right here. Oregano. And if you haven't tried our Greek oregano, you absolutely must. Dried basil. A little bit of thyme. And some red pepper flakes. Not a ton. Good extra virgin olive oil. You need about a quarter cup. Don't be stingy. A nice big pinch of salt. About a teaspoon or so. Okay. For good luck. Clean hands. Toss, toss, toss. I'm loving the vibes here. We're gonna stick this sheet pan of veggies and gnocchi in the oven. We're gonna keep the spinach out for now. We're gonna be adding it later. 425 for about 30 to 40 minutes. And we're gonna check on it halfway to toss them around. Now we're gonna add the spinach and stick it back in the oven for about five minutes or so. Spinach will quickly wilt in this mixture of veggies in the hot oven. So maybe you don't even need five minutes. This is the perfect Monday night meal. Meatless Monday, so to speak. And it's so quick and so colorful. It's great. Smoky chicken, chickpeas, and carrots. It's easy, delicious, and feeds a crowd. Start by making a delicious rub for the chicken and the veggies. And the base of that is going to be tomato paste for some umami. Lots of quality extra virgin olive oil here. Look at this color. Beautiful. Juice of two lemons. Cup your hand to catch the seeds. Tomato paste. Tomato paste is gonna give the chicken lots of umami but also beautiful color. Five garlic cloves minced. We're not messing around here. We're gonna have lots of flavor. Cumin, smoked paprika, Aleppo style pepper. Aleppo pepper is not spicy but it has just enough of a kick and sweet undertones like sun-dried tomatoes. It's so good on chicken especially. Mix this party together. Loads of flavor and umami. If it's too thick and you need to help it out, extra virgin olive oil. Chop up a couple of things. Start by chopping up the carrots. The skinny parts just cut like so, a couple inches long. And the fat parts, you can have them. And then no carrot left behind. Two onions halved and thinly sliced. One 15 ounce can of chickpeas that's been drained and rinsed. Salt and a little bit of pepper. About four-ish or so tablespoons of this beautiful grub. Tiny drizzle more of extra virgin olive oil. This will allow us to mix everything together. Mix this party to coat. Oh this looks so good. Grab the largest sheet pan you have. We're going in with the veggies. Gorgeous. Spread these guys out in one single layer. I'm using boneless, skinless chicken thighs. You're gonna give them a quick seasoning of kosher salt and black pepper. Grab your bowl. Dump the chicken in here. Oh yes. We're going in with the rest of the tomatoey goodness. I prefer to toss my chicken with a pair of tongs. But you do you. Nestle your chicken in, making sure that the chicken has enough room. Going in the oven for about 25 to 30 minutes. Oh good things are happening. We're gonna do one quick thing, which is just to slide this under the broiler very briefly. Whoa this smells so good. Look at that. All the comfort, all on one sheet pan. So good.