This delicious, gluten-free, paleo, simple to prep and cook One-Pan Mediterranean Roast Chicken with potatoes, onions, red pepper and black olives is all made and cooked in one pan, making clean-up a breeze!
Preheat the oven to 450˚F.
Line a large baking/sheet pan with parchment paper or aluminum foil.
In a medium bowl add the chicken breast, 1 tbsp olive oil, Italian seasoning, paprika, salt and black pepper.
Mix well to evenly coat the chicken.
In a large bowl place all the veggies, garlic cloves, add 1 tbsp of olive oil, salt and black pepper.
Mix well to evenly coat.
Put all the veggie mixture, the chicken breasts and the black olives on a large sheet pan.
Bake for 20-25 minutes.
If desired, sprinkle freshly parley over the veggies and chicken.
dinner, gluten-free, lunch, one-pan, paleo, Special Diet
Nutrition InformationAmount per serving (1/4) — Calories: 307, Fat: 11g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 72mg, Sodium: 300mg, Potassium: 756mg, Carbohydrates: 21g, Fiber: 3g, Sugar: 3g, Protein: 32g, Vitamin A: 1250%, Vitamin C: 75.1%, Calcium: 40%, Iron: 2.2%
If you make this recipe, please don't forget to snap a photo and hashtag it #primaverakitchen. I really want to see!
This post contains affiliate links. For more information, please visit my disclosure page here.