Mediterranean Herb-Roasted Chicken with Vegetables
Juicy roasted chicken breasts (or thighs) seasoned with lemon, garlic, and herbs, served alongside a colorful medley of roasted Mediterranean vegetables. Everything bakes on one sheet pan for minimal cleanup.
Time
Prep: 15 minutes
Cook: 30–35 minutes
Total: 45–50 minutes
Servings: 4
Ingredients
Chicken:
1 ½ lbs (680 g) boneless, skinless chicken breasts or thighs
3 tbsp extra-virgin olive oil
3 cloves garlic, minced
1 lemon (zest + juice)
1 tsp dried oregano
½ tsp dried thyme or rosemary
½ tsp paprika (optional for color, not spice)
½ tsp salt
¼ tsp black pepper
Vegetables:
1 red bell pepper, chopped
1 zucchini, sliced into half moons
1 red onion, cut into wedges
1 cup cherry tomatoes, whole or halved
1 small eggplant, cubed (optional)
2 tbsp olive oil
½ tsp salt
¼ tsp pepper
Instructions
1. Preheat & Prepare
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Marinate Chicken
In a bowl, mix olive oil, garlic, lemon zest, lemon juice, oregano, thyme, paprika, salt, and pepper.
Add chicken, coat well, and let sit while prepping veggies.
3. Prep Vegetables
In a separate bowl, toss vegetables with olive oil, salt, and pepper.
4. Assemble Sheet Pan
Arrange vegetables on the sheet pan in a single layer.
Place chicken pieces among the vegetables.
5. Roast
Bake for 25–30 minutes or until chicken reaches 165°F (74°C) internally and vegetables are tender.
If desired, broil for 2 minutes at the end for extra color.
6. Serve
Plate chicken with a generous portion of vegetables.
Garnish with fresh parsley or basil and a squeeze of lemon.
Notes & Tips
You can swap chicken for turkey cutlets for variety.
Add a sprinkle of crumbled feta before serving for authentic Mediterranean flair.
Serve with a side of whole grain couscous or quinoa for a more filling meal.
Nutritional Information
Calories: 370 kcal
Protein: 38 g
Carbs: 16 g
Fat: 17 g
Fiber: 4 g
Sodium: 480 mg