One-Pan Mediterranean Roast Chicken

Yield: 4 people
Prep Time:
10 mins
Cook Time:
25 mins
Total Time:
35 mins
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! 
Print Recipe
4.5 from 4 votes


  • 3 free range organic chicken breasts
  • 1 + 1 tablespoon olive oil
  • 2 tablespoons Italian seasoning
  • 1 teaspoon paprika
  • salt and ground black pepper
  • 2 big diced potatoes
  • 1 red bell pepper — diced
  • 1 small onion — diced
  • 5 garlic cloves
  • 1/2 cup black olives
  • Fresh parsley for garnish — chopped


  1. Preheat the oven to 450˚F.
  2. Line a large baking/sheet pan with parchment paper or aluminum foil.
  3. In a medium bowl add the chicken breast, 1 tbsp olive oil, Italian seasoning, paprika, salt and black pepper.
  4. Mix well to evenly coat the chicken.
  5. In a large bowl place all the veggies, garlic cloves, add 1 tbsp of olive oil, salt and black pepper.
  6. Mix well to evenly coat.
  7. Put all the veggie mixture, the chicken breasts and the black olives on a large sheet pan.
  8. Bake for 20-25 minutes.
  9. If desired, sprinkle freshly parley over the veggies and chicken.
Course: Main Course
Cuisine: Mediterranean
Keyword: dinner, gluten-free, lunch, one-pan, paleo, Special Diet

Nutrition Information

Amount 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!

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