This one-pan roast brings together bone-in chicken thighs and drumsticks with baby potatoes, carrots, and green beans, all tossed in olive oil, garlic, and smoked paprika before hitting a hot oven. Everything cooks together on a single sheet pan, so the vegetables soak up the savory drippings while the chicken skin turns golden and crisp. A finishing squeeze of lemon and a scatter of fresh parsley brighten the whole dish right before serving. The olive oil base, generous vegetables, and herb-forward seasoning make this a natural fit for a Mediterranean way of eating, with minimal cleanup as a bonus. It's the kind of straightforward, produce-packed dinner that fits easily into a Mediterranean Diet Friendly rotation any night of the week.
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Preheat the oven to 425°F (220°C). Pat the chicken pieces dry with paper towels.
In a large mixing bowl, whisk together the olive oil, minced garlic, smoked paprika, dried thyme, garlic powder, onion powder, salt, and black pepper.
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