One-Pan Mediterranean Roast Chicken


There are fewer things better than a one-pan meal. What could be better? How about a deliciously healthy one meal? Yeah, I said it. They exist. This Mediterranean roast chicken recipe by Eatburnsleep is not only delicious and quick, but it’s healthy as well. It’s grain free, dairy free and paleo friendly. There are so many yummy vegetables and flavors in this dish, you may even get your kids to finally eat their butternut squash. Your secret is safe with me, I won’t tell.


This dish requires very little work. In fact, you can create your chicken rub the day before and keep it in the fridge until ready. To make this dish even simpler, H-E-B carries pre-cut veggies like butternut squash, bell peppers, onions and whole garlic in their produce section. Grab some bags of pre-cut veggies and help eliminate your prep time.

One-Pan MEDITERRANEAN roast chicken

Recipe by: eatburnsleep


Preheat oven to 375 degrees

Sear chicken in a skillet on high heat until sides are brown

Place veggies and chicken in a baking tray

In a food processor or mortar, combine all rub ingredients and combine

Scatter all over the veggies and chicken

Place in oven and bake for 45 minutes


4 chicken thighs

1 sweet potato

1/2 butternut squash

8 shallots

2 bell peppers (any color)

10 cherry tomatoes

10 whole garlic cloves (unpeeled)

for the rub

2 tablespoons chopped cilantro

2 tablespoons chopped basil

6 crushed garlic gloves

2 tablespoons tomato puree

1/3 cup olive oil

2 teaspoons paprika

salt and pepper to taste