This one-pan roast leans on everyday Mediterranean staples: bone-in chicken thighs and drumsticks get rubbed down with olive oil, plenty of minced garlic, dried oregano, and fresh lemon before hitting the oven. Red onion wedges and lemon rounds roast alongside the chicken until everything turns deeply golden, then cherry tomatoes and briny Kalamata olives get tucked in for the final stretch, soaking up all those pan juices. The chicken skin crisps up beautifully while the vegetables soften and caramelize at the edges, giving you a full dinner straight off a single sheet pan. A scatter of fresh parsley at the end brightens the whole thing right before serving. It's a genuinely easy weeknight dinner that fits the Mediterranean Diet Friendly approach without any extra effort on your part.
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Preheat the oven to 425°F (220°C). In a small bowl, combine 2 tbsp of the olive oil, the minced garlic, dried oregano, kosher salt, black pepper, and the juice from half the lemon. Stir until combined.
Pat the chicken pieces dry with paper towels and place them on a large rimmed sheet pan. Pour the marinade over the chicken and turn each piece to coat evenly, then arrange skin-side up.
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