Mediterranean sheet pan chicken is a delicious meal made on one pan! Golden brown chicken, creamy feta, briny olives, and a variety of fresh veggies come together for the easiest and tastiest Mediterranean dish.
Mediterranean food is reminiscent of summer with all of the fresh bright flavors and aromatic herbs that can be plucked fresh from the garden. We enjoy it often in some of our favorite recipes like Greek tzatziki chicken salad, one pot Greek chicken with orzo pasta, beef gyros with homemade tzatziki sauce, Greek pasta salad and this easy and delicious Mediterranean sheet pan meal.
This recipe features a homemade marinade that leaves you with juicy flavorful chicken, nestled in between fresh zucchini, tomatoes, red onions, peppers, and potatoes. Not to mention the tasty addition of herbs, feta cheese, and olives to adorn the top.
Serve it by itself for a low effort all in one meal, or pair it with sourdough pita bread or sourdough pita chips and roasted red pepper hummus for an impressive summer dinner spread.
Why You’ll Love This Recipe
Quick and easy – This is such an easy dinner to whip up on busy weeknights that requires minimal effort. Plus, my favorite part is that the cleanup is incredibly easy since it is a one-pan meal!
Great for meal prep – Sheet pan Mediterranean chicken not only makes for a delicious dinner, but is great to prep ahead of time for tasty lunches throughout the week.
Delicious flavor pairings – The zesty, fresh, and savory components make for some amazing flavor in this dish. It is a meal the whole family will love!
Ingredients
Bone-In Chicken Thighs – Bone-in chicken thighs are my favorite to use because they cook slower and more evenly with the vegetables. You can substitute with boneless chicken thighs, chicken breast, or whatever cut of chicken you would like. You may have to place the vegetables in first and adjust the cooking time accordingly depending on the cut you choose.
Lemon juice – Fresh lemon juice adds a delicious zesty flavor to the dish, but feel free to use bottled lemon juice instead if that’s what you have on hand.
Kalamata olives – Artichoke hearts or capers would be a nice alternative to olives if you prefer.
A full ingredient list with exact amounts can be found in the recipe card below.
How to Make Mediterranean Sheet Pan Chicken
Step 1: In a large bowl, whisk together the olive oil, lemon juice, garlic, Dijon mustard, basil, oregano, rosemary, salt, and black pepper. Pat the chicken thighs dry and add them to the bowl and toss to coat. Marinate for at least 15 minutes, or cover and refrigerate for up to 8 hours.
Step 2: Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius) and line a large baking sheet with parchment paper. Arrange the chicken thighs skin-side up on the prepared baking sheet, letting any excess marinade drip off as you transfer them from the bowl. Arrange the zucchini, red bell pepper, red onion, and potatoes around the chicken. Drizzle the vegetables with 1 tablespoon of the remaining marinade and toss lightly to coat. Discard the remaining marinade.
Step 3: Roast for 20 minutes. Remove the pan from the oven and scatter the cherry tomatoes, kalamata olives, and crumbled feta over the sheet pan.
Step 4: Return to the oven and roast for another 10–15 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius) and the potatoes are tender. Serve as is or over cooked orzo. Garnish with fresh herbs and lemon wedges before serving.
Tips
- Cut the potatoes into small ½-inch cubes so they cook through in the same amount of time as the chicken.
- Pat the chicken dry before marinating. Removing excess moisture from the skin helps it brown more effectively in the oven.
- Broil for extra color. If the chicken skin isn’t as golden as you’d like, broil the sheet pan for 2–3 minutes at the end of cooking, watching carefully to prevent burning.
- While this is a complete meal all on its own, you can serve it over orzo, couscous, quinoa, or rice to soak up the flavorful juices from the pan.
- Adjust the vegetables to your preferences.
Recipe FAQs
Yes, as long as everything is cooked thoroughly to the proper temperature, it is perfectly safe to combine the raw chicken and veggies on the pan.
Chicken thighs work best in this recipe because they can cook for a longer time with the vegetables, and have a more tender and moist end result.
Store leftovers in an airtight container for up to 3-4 days in the refrigerator.
Use a meat thermometer to test the chicken. The internal temperature should read 165 degrees Fahrenheit when it is fully cooked.
More Dinner Recipes from the Farmhouse
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Mediterranean Sheet Pan Chicken and Vegetables
Equipment
Ingredients
Marinade:
- ¼ cup olive oil
- 5 tablespoons lemon juice
- 3 cloves of garlic, minced
- 1 teaspoon grainy Dijon mustard
- 1 teaspoon dried basil
- 1 teaspoon oregano
- ½ teaspoon rosemary
- ¾ teaspoon salt
- ¼ teaspoon black pepper
Other Ingredients:
- 4 or 5 chicken thighs, bone in, skin on
- 1 medium zucchini, cut into rounds
- 1 red bell pepper, cut into slices
- 1 small red onion, cut into wedges
- 2 small yellow potatoes, ½ inch dice
- ⅓ cup crumbled feta
- ⅓ cup sliced kalamata olives
- 1 pint cherry tomatoes
Instructions
- In a large bowl, whisk together the olive oil, lemon juice, garlic, Dijon mustard, basil, oregano, rosemary, salt, and black pepper. Pat the chicken thighs dry and add them to the bowl and toss to coat. Marinate for at least 15 minutes, or cover and refrigerate for up to 8 hours.
- Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius) and line a large baking sheet with parchment paper.
- Arrange the chicken thighs skin-side up on the prepared baking sheet, letting any excess marinade drip off as you transfer them from the bowl. Arrange the zucchini, red bell pepper, red onion, and potatoes around the chicken. Drizzle the vegetables with 1 tablespoon of the remaining marinade and toss lightly to coat. Discard the remaining marinade.
- Roast for 20 minutes. Remove the pan from the oven and scatter the cherry tomatoes, kalamata olives, and crumbled feta over the sheet pan.
- Return to the oven and roast for another 10–15 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius) and the potatoes are tender.
- Serve as is or over cooked orzo. Garnish with fresh herbs and lemon wedges before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
