Sheet Pan Mediterranean Chicken with Roasted Veggies
Tender chicken roasted with olive oil, lemon, garlic, oregano, and a medley of Mediterranean vegetables. Everything caramelizes together into a bright, savory, weeknight-perfect meal.
Prep: 15 minutes
Roast: 35–40 minutes
Total: ~55 minutes
Serves: 3–4
Ingredients
Chicken
1 kg chicken thighs or drumsticks (bone-in, skin-on for juiciness)
3 tbsp olive oil
Zest & juice of 1 lemon
4 cloves garlic, smashed
1½ tsp dried oregano
½ tsp dried thyme
Salt & black pepper
Vegetables
1 cup baby potatoes, halved
1 red bell pepper, chunks
1 yellow bell pepper, chunks
1 red onion, wedges
1 zucchini, thick slices
½ cup cherry tomatoes
½ cup Kalamata olives
Optional Finish
Crumbled feta
Fresh parsley or oregano
Instructions
1. Preheat
Heat oven to 220°C (425°F) for good browning.
2. Marinate
In a large bowl, mix olive oil, lemon zest & juice, garlic, oregano, thyme, salt & pepper.
Toss chicken and vegetables until well coated.
3. Arrange
Spread everything on a large sheet pan in a single layer.
Place chicken skin-side up.
4. Roast
Roast 35–40 minutes, flipping veggies halfway.
Broil last 2–3 minutes if needed for extra crisp skin.
5. Serve
Sprinkle with feta and fresh herbs.
Spoon pan juices over everything.
Notes
Bone-in chicken stays juicier than boneless.
Don’t overcrowd the pan—use two pans if needed.
Lemon zest adds fragrance without sourness.
Tips
Add artichoke hearts or green beans for variety.
For a creamier touch, serve with tzatziki on the side.
Leftovers are excellent in wraps or salads.
Frequently Asked Questions
Can I use chicken breast?
Yes—reduce cook time to 25–30 minutes.
Is this kid-friendly?
Absolutely—mild, juicy, and colorful.
Can I prep ahead?
Marinate up to 24 hours ahead.
Nutritional Information
Calories: ~420 kcal
Protein: 38 g
Carbs: 22 g
Fat: 20 g