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Mediterranean One-Pan Chicken & Vegetables

By Jason Fung, MD

Mediterranean One-Pan Chicken & Vegetables

About This Recipe Who doesn’t love a one-pan dinner? This iteration combines bold flavors in big moves—forget teaspoons of this or pinches of that; instead use the whole bunch, the whole head, olives, AND bacon. Don’t be shy about increasing the quantity of veggies: just use two baking sheets instead of one roasting pan.
Prep Time 25 mins
Cook Time 1 hr
Course Break-Fast Meal, Dinners + Mains
Cuisine American, Mediterranean
Servings 4 people
Calories 1019 kcal

Ingredients
  

  • 2 small zucchinis
  • 1 yellow onion
  • 1 head garlic
  • ½ lb Kalamata olives
  • 1 bunch fresh basil
  • 4 tbsp olive oil
  • ½ lb bacon sliced or pancetta
  • 8 chicken thighs or legs skin-on, bone-in
  • 1 lb grape tomatoes
  • 1 bird's eye chili
  • salt and pepper to taste

Instructions
 

  • Assemble, prepare, and measure ingredients. Slice zucchini thickly into rounds about 1/2 inch/1 cm thick. Cut onion into eight wedges. Separate garlic cloves from their bulb but don’t peel them. Smash garlic in its peel, then discard the peel. Remove pits from olives. Roughly chop basil leaves. Preheat oven to 350°F/180°C.
  • Line a plate with paper towels. Add 2 tablespoons olive oil to a roasting pan large enough to fit all the ingredients in one layer. Place bacon (or pancetta) in roasting pan and cook over medium-low heat for 10 minutes. Use a slotted spoon to transfer bacon (or pancetta) to plate to drain.
  • Place zucchini, onions, garlic, olives, basil, chicken, tomatoes, and chili in pan. Drizzle with the remaining 2 tablespoons of olive oil and season with salt and pepper. Toss everything together to coat well. Shake pan to settle ingredients into a (mostly) single layer. Roast, undisturbed, for 30 minutes.
  • Place bacon (or pancetta) over top of other ingredients and cook for another 15–20 minutes, or until juices run clear when chicken is pierced close to the bone.
  • Serve chicken with vegetables and bacon (or pancetta), spooning over some pan juices, if you like.

Nutrition

Nutrition Facts
Mediterranean One-Pan Chicken & Vegetables
Amount per Serving
Calories
1019
% Daily Value*
Fat
 
84
g
129
%
Saturated Fat
 
21
g
131
%
Cholesterol
 
259
mg
86
%
Sodium
 
1450
mg
63
%
Potassium
 
1522
mg
43
%
Carbohydrates
 
20
g
7
%
Fiber
 
7
g
29
%
Sugar
 
8
g
9
%
Protein
 
49
g
98
%
Vitamin A
 
4163
IU
83
%
Vitamin C
 
54
mg
65
%
Calcium
 
93
mg
9
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword American, Break-Fast Meal, Dinners + Mains, Mediterranean
Tried this recipe?Let us know how it was!
Jason Fung, MD

By Jason Fung, MD

Jason Fung, M.D., is a Toronto-based nephrologist (kidney specialist) and a world leading expert in intermittent fasting and low-carb diets.

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