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Mediterranean Sheet Pan Chicken
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1/4 cup Land O Lakes® Butter with Canola Oil, melted

2 tablespoons lemon juice

1 tablespoon dried oregano

1 teaspoon salt

1/2 teaspoon pepper

1 medium acorn squash,   seeded, cut into 8 wedges

1 medium red bell pepper, seeded, cut into 1/2-inch wide strips

2 medium (1/2 cup) shallots, peeled, sliced

1 (14-ounce) can quartered artichoke hearts, drained

2 pounds (4) bone-in, skin-on chicken thighs

1/4 cup kalamata olives, drained, quartered

1/4 cup crumbled feta cheese

 *Substitute 1 1/2 pounds sweet potatoes, cut into thick slices.

How to make

  1. STEP 1

    Heat oven to 425°F.

  2. STEP 2

    Combine melted Butter with Canola Oil, lemon juice, oregano, salt and pepper in large bowl until well mixed. Add squash, bell pepper, shallots and artichokes; toss lightly to coat.

  3. STEP 3

    Using slotted spoon, lift vegetables onto half-sheet pan (11 1/2-inch x 17-inch), leaving remaining butter mixture in bowl. Spread vegetables evenly on pan.

  4. STEP 4

    Toss chicken thighs in butter mixture; place chicken over vegetables. Pour any remaining butter mixture over top of chicken and vegetables.

  5. STEP 5

    Bake 35-40 minutes or until meat thermometer inserted in thickest part of chicken reads at least 165°F. 

  6. STEP 6

    Remove from oven; sprinkle with olives and feta. Serve immediately.

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