Sheet Pan Mediterranean Chicken Naan Wraps
10 min Prep Time
50 min Cook Time
Whip up a quick and delicious meal with our Sheet Pan Mediterranean Chicken Naan Wraps using Stonefire® Naan. Enjoy the perfect blend of Mediterranean-spiced chicken and roasted vegetables, all cooked on one sheet pan for a hassle-free experience. Top it off with feta cheese, tzatziki sauce, and fresh parsley for extra flavor. These warm and hearty naan wraps are ideal for a cozy fall dinner, served with salad or hummus. Try this easy recipe today for a flavorful and satisfying meal.
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Ingredients
- Stonefire® Original Naan
- 1 small red onion, chopped
- 1 medium red bell pepper, chopped
- 2 garlic cloves, minced
- ½ pound fingerling potatoes, cut in half
- 1 (14-ounce) can quartered artichoke hearts, drained
- 2 cups cherry tomatoes
- 2 tablespoons capers, drained
- 5 tablespoons olive oil, divided
- 2 teaspoons salt, divided
- 2 teaspoons black pepper divided
- ½ teaspoon crushed red pepper flakes
- 1 tablespoon fresh oregano, chopped
- 6 bone-in skin-on chicken thighs
- ½ cup pitted Kalamata olives
- 1 small lemon, juiced
- 1/2 cup crumbled feta
- 3 tablespoons fresh parsley, chopped
Directions
- Preheat oven to 400 degrees F.
- On a large baking sheet, toss together the onion, bell pepper, garlic, potatoes, artichoke heart, tomatoes and capers with 2 tablespoons olive oil, 1 teaspoon salt, 1 teaspoon black pepper, red pepper flakes, and half of the oregano until evenly combined. Spread everything out into a single layer.
- Place the chicken thighs on top of the veggies, spacing them out evenly on the baking sheet. Drizzle the chicken with the remaining olive oil and season with the remaining salt, pepper and oregano.
- Roast until the chicken has begun to brown on top, and the veggies have softened, about 30 minutes. Remove the pan from the oven and sprinkle with kalamata olives. Return the chicken to the oven and continue to cook for 10 minutes longer. The chicken should register 165 degrees F with a thermometer. Remove the pan from the oven let the chicken rest for about 5 to 10 minutes before serving. Garnish with fresh lemon juice, feta and parsley.
- Warm naan in 400 degree oven for 3 minutes.
- Shred chicken thighs and add to the naan, scoop the veggie mixture on top, add some tzatziki sauce and enjoy as a wrap.
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