Sheet Pan Mediterranean Chicken Recipe

Homemade sheet pan Mediterranean chicken with roasted vegetables

Sheet Pan Mediterranean Chicken Recipe

This Sheet Pan Mediterranean Chicken recipe is a healthy, one-pan dinner packed with tender chicken thighs, roasted vegetables, and classic Mediterranean flavors. Perfect for busy weeknights, it delivers bold taste with minimal cleanup.

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Course: Dinner, Main Course

Cuisine: Greek, Mediterranean

Prep Time: 15

Cook Time: 40

Marinating Time: 15

Total Time: 1 10

Servings: servings

Calories: 410kcal

Cost: $15

Equipment

Large rimmed baking sheet (18x13)
Parchment paper or silicone baking mat
Large mixing bowl
Digital meat thermometer
Sharp Chef’s Knife
Cutting board

Ingredients

Main Components

6 bone-in, skin-on chicken thighs about 2.5 lbs
1 large red bell pepper sliced into strips
1 medium yellow bell pepper sliced into strips
1 large zucchini sliced into half-moons
1 red onion cut into wedges
1 pint cherry tomatoes halved
½ cup Kalamata olives pitted

Mediterranean Seasoning Blend

¼ cup extra virgin olive oil
3 cloves garlic minced
2 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried rosemary
½ teaspoon smoked paprika
1 teaspoon sea salt
½ teaspoon black pepper
zest and juice of 1 large lemon

Fresh Garnish

¼ cup fresh parsley chopped
2 tablespoon fresh dill chopped
crumbled feta cheese optional

Instructions

Preheat to 425°F and line baking sheet.
Whisk olive oil, garlic, herbs, spices, lemon.
Coat chicken with mixture, marinate 15 mins.
Slice peppers, zucchini, onion, tomatoes.
Place chicken on sheet, toss veggies with extra seasoning, spread around chicken.
Bake 35–40 minutes until chicken is 165°F and skin crispy.
Rest 5 mins, sprinkle parsley, dill, feta if desired.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition