Mediterranean Chicken Sheet Pan Dinner
Description
This Mediterranean Chicken Sheet Pan Dinner is a quick, flavorful, and wholesome meal perfect for weeknights. Juicy chicken thighs are roasted alongside colorful vegetables, olives, and aromatic herbs, all drizzled with a zesty lemon-olive oil dressing. Minimal cleanup, maximum flavor, and a Mediterranean twist make it a go-to for busy nights.
Prep & Cook Time
Prep Time: 15 minutes
Cook Time: 35–40 minutes
Total Time: 50–55 minutes
Servings: 4
Ingredients
For the Chicken & Vegetables
4 boneless, skinless chicken thighs (or drumsticks if preferred)
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 small red onion, sliced
1 zucchini, sliced into half-moons
1 cup cherry tomatoes
1/2 cup Kalamata olives, pitted
3 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
1/2 tsp dried oregano
Salt & black pepper, to taste
1 lemon, thinly sliced
For Garnish
2 tbsp chopped fresh parsley
1/4 cup crumbled feta cheese
Instructions
Preheat Oven:
Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it.
Prepare Chicken:
In a small bowl, mix olive oil, garlic powder, paprika, oregano, salt, and black pepper. Rub this mixture over the chicken thighs.
Arrange Vegetables:
Place bell peppers, onion, zucchini, cherry tomatoes, and olives on the sheet pan. Drizzle with 1–2 tbsp olive oil and season with a pinch of salt and pepper. Toss to coat evenly.
Add Chicken & Lemon:
Nestle the seasoned chicken thighs among the vegetables. Place lemon slices over the chicken and vegetables.
Roast:
Roast in the preheated oven for 35–40 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.
Garnish & Serve:
Sprinkle fresh parsley and crumbled feta over the chicken and vegetables. Serve warm with couscous, rice, or a side of warm pita bread.
Tips
For extra flavor, marinate the chicken in olive oil, lemon juice, garlic, and oregano for 30 minutes before cooking.
You can add other vegetables like eggplant, asparagus, or mushrooms.
If using bone-in chicken, add 5–10 minutes to roasting time.
Frequently Asked Questions
Q1: Can I use chicken breasts instead of thighs?
A1: Yes, but chicken breasts cook faster and may dry out. Reduce roasting time to 25–30 minutes and check internal temperature.
Q2: Can I make this ahead of time?
A2: You can prep the chicken and vegetables in advance and store in the fridge for up to 24 hours. Roast just before serving.
Q3: Can I use frozen vegetables?
A3: Yes, but reduce the oven temperature slightly or roast a bit longer to avoid excess moisture.
Q4: Can this be made in an air fryer?
A4: Yes, cook in batches at 400°F (200°C) for about 20 minutes, shaking halfway through.
Q5: What sides go well with this?
A5: Serve with couscous, quinoa, rice, or warm pita bread for a complete Mediterranean meal.