Rick’s Mediterranean Sheet Pan Roast Chicken

Since COVID has enlarged our family bubble, I have rediscovered ways of cooking for a crowd. The slow-cooker is my friend. And I have been having fun roasting things on sheet pans. Lo, and behold, the New York Times just had an article about this as a trend. When you think of trendy, I’m sure you think of me.

So, tonight I roasted some bone-in skin-on chicken thighs with some vaguely Mediterranean flavors and it came out pretty good.


2 TBS extra virgin olive oil

8 bone-in skin-on chicken thighs, about 4 lbs.

1 red onion, peeled and cut into thin ribbons.

1 small jar of chopped pimentos

1 dozen whole pitted green olives

1 dozen whole pitted Kalamata olives




Smoked paprika

Garlic salt

Onion salt




Pre-heat oven to 425 F.

Line a cookie sheet with aluminum foil and brush it with the olive oil to coat. Place chicken skin side up on the sheet. Sprinkle the rest of the ingredients around the chicken. Shake the spices onto the chicken to your taste.

Cook for 35 to 45 minutes until the chicken is brown on the top. An insta-read thermometer should read at 165 F.

I served this with yellow saffron rice and a tossed salad. A nice red blend from Portugal carried the Mediterranean theme. Enjoy!

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