Mediterranean Chicken & Veggie Sheet Pan Dinner
Juicy chicken thighs roasted alongside a rainbow of Mediterranean vegetables — bell peppers, zucchini, cherry tomatoes, and red onion — tossed in olive oil, garlic, and herbs. One-pan, wholesome, and perfect for busy weeknights.
🕒 Time Required
Prep: 15 minutes
Cook: 35–40 minutes
Total: ~55 minutes
📝 Ingredients
Chicken
4 chicken thighs (skinless, bone-in or boneless)
2 tbsp olive oil
Juice of ½ lemon
3 garlic cloves, minced
1 tsp smoked paprika
1 tsp dried oregano
Salt & black pepper
Vegetables
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 zucchini, sliced into half-moons
1 cup cherry tomatoes
½ red onion, sliced
1 tbsp olive oil
½ tsp dried thyme or rosemary
Salt & pepper to taste
Garnish
Fresh parsley or basil
Lemon wedges
👩🍳 Instructions
1️⃣ Preheat Oven
Preheat oven to 200°C (400°F)
2️⃣ Marinate Chicken
Mix olive oil, lemon juice, garlic, paprika, oregano, salt & pepper
Rub over chicken thighs and let sit 10–15 minutes
3️⃣ Prepare Vegetables
Toss all vegetables with olive oil, thyme, salt, and pepper
Spread evenly on a sheet pan
4️⃣ Combine & Roast
Place chicken on top of vegetables
Roast 35–40 minutes until chicken is cooked through (internal temp 75°C / 165°F) and vegetables are tender
5️⃣ Serve
Garnish with fresh parsley or basil
Squeeze lemon over top before serving
Optional: drizzle extra virgin olive oil
💡 Tips
Use bone-in chicken for more flavor
Add a sprinkle of feta (or vegan feta) after baking for a Mediterranean twist
Swap vegetables seasonally — eggplant, carrots, or asparagus work great
❓ frequently Asked Questions FAQs
Q: Can I make it ahead?
Yes — marinate chicken ahead and store in fridge up to 12 hours
Q: Can I make it spicier?
Yes — add ½ tsp chili flakes to chicken marinade
Q: Can I make it vegan?
Yes — replace chicken with chickpea patties or tofu chunks
🥗 Nutritional Information
Calories: 420 kcal
Protein: 32 g
Carbs: 18 g
Fat: 24 g
Fiber: 5 g