Mediterranean Sheet Pan Roasted Chicken

Preheat the oven to broil and position the rack about four inches below the heating element. Line a baking sheet with aluminum foil. Dice 1 large red onion into ½‑ to 1‑inch pieces, then trim any excess fat from the chicken thighs and pat them dry with paper towels. Place the chicken in a large bowl, add the chopped red onion, thyme, salt, and pepper to taste, then drizzle in 2 tablespoons of extra‑virgin olive oil. Toss everything together with your hands until the chicken and onions are evenly coated.

Spread the chicken and onions out on the prepared sheet pan, keeping the onions grouped together on one side so they’re easier to stir as they cook. Transfer the pan to the oven and broil for 6–7 minutes, allowing the chicken to begin browning and the onions to soften.

Add the ½ to 1 cup of drained, chopped roasted red peppers to the sheet pan, spreading them over the onions so they roast evenly. Return the pan to the oven and broil for about 5-6 more minutes, or until the chicken is browned with light char marks and the onions and peppers begin to char at the edges. The chicken is fully cooked when it reaches an internal temperature of 165 degrees.

Once everything is cooked, let the chicken rest for 5–10 minutes. Sprinkle the chicken and vegetables with a dash of smoked paprika, then serve them alongside olives, hummus, and pita bread.

Enjoy!