Description
This easy sheet pan Mediterranean chicken recipe features juicy marinated chicken, vibrant roasted veggies, and bold Mediterranean flavors—all cooked together on one pan for a healthy, fuss-free dinner. Perfect for busy weeknights, meal prep, or feeding a crowd with minimal cleanup.
Ingredients
- 1 1/2 lbs boneless, skinless chicken thighs or breasts
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice (about 1 large lemon)
- 1 tsp lemon zest (optional)
- 3 cloves garlic, minced
- 1 1/2 tsp dried oregano
- 1 tsp dried thyme or Italian seasoning
- 3/4 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp crushed red pepper flakes (optional)
- 2 medium zucchini, sliced into 1/2-inch half-moons
- 1 medium red onion, cut into wedges
- 1 red bell pepper, cut into strips
- 1 yellow bell pepper, cut into strips
- 1 cup cherry tomatoes, halved
- 1/4 cup Kalamata olives, pitted and halved (optional)
- 1/3 cup crumbled feta cheese (for garnish)
- Fresh parsley or dill, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
- In a medium mixing bowl, whisk together olive oil, lemon juice, lemon zest, garlic, oregano, thyme, salt, black pepper, and red pepper flakes. Add chicken and toss to coat. Cover and marinate in the fridge for at least 30 minutes (or as little as 10 minutes if short on time).
- Slice zucchini into 1/2-inch half-moons. Cut red onion into wedges, slice red and yellow bell peppers into strips, and halve cherry tomatoes. Toss all veggies in a large bowl with a drizzle of olive oil, a pinch of salt, and a sprinkle of dried oregano.
- Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil for easy cleanup, if desired.
- Spread veggies evenly over the sheet pan, leaving space for the chicken. Nestle marinated chicken pieces among the veggies. Pour any extra marinade over everything.
- Roast for 25-30 minutes, turning veggies and chicken halfway through, until chicken is golden and cooked through (internal temp 165°F) and veggies are lightly caramelized. If using chicken breasts, check at 20 minutes to avoid overcooking.
- If veggies release a lot of water, broil for the last 2-3 minutes for extra char (watch closely).
- Remove from oven. Sprinkle with crumbled feta, fresh parsley or dill, and a squeeze of lemon. Add Kalamata olives if desired. Serve hot.
Notes
Don’t overcrowd the pan for best roasting results—use two pans if needed. Marinate chicken for at least 10 minutes, but up to 2 hours for maximum flavor. Swap veggies or protein as desired; tofu or salmon work well. Leftovers are great cold or reheated, and make excellent salad toppers or pita fillings. For dairy-free, omit feta or use a vegan substitute.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: About 1/4 of recipe (1 chicken portion with veggies)
- Calories: 340
- Sugar: 6
- Sodium: 650
- Fat: 16
- Saturated Fat: 4
- Carbohydrates: 14
- Fiber: 4
- Protein: 31
Keywords: sheet pan chicken, Mediterranean chicken, healthy dinner, one pan meal, roasted veggies, meal prep, gluten-free, low carb, easy chicken recipe