If you’re looking for a healthy dinner that doesn’t require a sink full of dishes, this Mediterranean Sheet Pan Chicken and Vegetables is about to become a weeknight favorite. Tender, seasoned chicken is roasted alongside a colorful mix of vegetables, creating a meal that’s as nourishing as it is delicious.

Packed with protein, fiber, and anti-inflammatory ingredients, this easy one-pan recipe delivers big flavor with minimal effort—making it perfect for busy families, meal prep, or anyone trying to get more vegetables on their plate.

Why You’ll Love This Recipe

• One pan, easy cleanup – Everything roasts together on a single sheet pan for minimal dishes.
• Packed with nutrients – Colorful vegetables and lean chicken make this a wholesome, balanced meal.
• Naturally anti-inflammatory – Made with olive oil, vegetables, and Mediterranean-inspired ingredients.
• Perfect for busy weeknights – Simple to prep, easy to customize, and great for leftovers.

What Makes This Meal Anti-Inflammatory?

This Mediterranean-inspired meal is made with whole-food ingredients that are known for their anti-inflammatory benefits. Olive oil provides heart-healthy monounsaturated fats, while the colorful vegetables are rich in antioxidants that help protect the body from oxidative stress.

Lean chicken offers a high-quality source of protein, and herbs and spices add flavor without the need for heavily processed ingredients. Together, these simple ingredients create a nourishing meal that supports overall wellness while tasting delicious.

How to make Mediterranean Sheet Pan Chicken and Vegetables: step-by-step

Ingredients

• 4-6 bone-in, skin-on chicken thighs
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 orange bell pepper, slice
• 1 zucchini, sliced in half-moons
• 1 red onion, cut into wedges or sliced
• 1 cup cherry tomatoes, halved
• 4 tablespoons olive oil
• 4 garlic cloves, minced
• 2 teaspoons smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon onion powder
• 1.5 teaspoons salt
• 1/2 teaspoon black pepper
• 1 lemon, juiced
• 2 tablespoons fresh parsley (to serve)
• 4 lemon wedges (to serve)
• 1-2 tablespoons crumbled feta (to servie, optional)

Equipment

• Large baking sheet
• Parchment paper (for easy clean-up)
• Mixing bowl
• Cutting board
• Sharp knife
• Measuring spoons

Instructions

• Preheat the oven to 425 degrees F and line a large sheet pan with parchment paper or lightly grease it. A hot oven is what gives everything that gorgeous caramelized color.

• Make the marinade: in a small bowl whisk together the olive oil, garlic garlic, spices, and lemon.

• Pat the chicken thighs dry with paper towels and coat the chicken with the marinade (leave a little extra for the veggies) and set the chicken aside. For an even deeper flavor marinate the chicken overnight in the fridge.

• Chop the veggies and add to a bowl. Pour the rest of the marinade over the veggies and toss to coat. Then, spread them evenly on the sheet pan.

• Nestle the marinated chicken thighs skin-side up on top of the vegetables, add some lemon slices and roast the meal for 35-40 minutes.

The chicken is done when it reads 165 degrees F using an instant-read thermometer.

• Want a crispy finish? Broil the meal for the last 2 minutes, just keep an eye on it for burning.

• Let everything rest on the pan for 5 minutes and serve. Scatter parsley, feta, and some fresh lemon slices for more flavor. This meal pairs beautifully with rice, quinoa, or crusty sourdough bread to soak up those pan juices.

Storage Instructions

• Store leftover Mediterranean Sheet Pan Chicken and Vegetables in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in a 350°F oven until warmed through. This recipe is also great for meal prep and makes an easy grab-and-go lunch throughout the week.

More recipes like this

• Turkey Sweet Potato Stuffed Peppers with Quinoa
• Instant Pot Marry Me chicken
• Healthier Chicken Piccata
• Healing Turmeric Chicken Soup (Easy One Pot Recipe)

Print Recipe Pin

0.0 from 0 votes

Mediterranean Sheet Pan Chicken and Vegetables

This Mediterranean Sheet Pan Chicken and Vegetables is an easy, nutrient-dense dinner packed with colorful vegetables, lean protein, and anti-inflammatory ingredients—all roasted together on one pan for minimal cleanup.

Prep Time 15 mins

Cook Time 40 mins

Total Time 55 mins

Course: Main Course

Cuisine: American

Keyword: Mediterranean Sheet Pan Chicken and Vegetables

Servings: 4

Save This Recipe

Enter your email and we'll send this recipe straight to your inbox! Plus get our latest recipes delivered weekly.

Email

Email

SAVE RECIPE

Calories: 510 kcal

Equipment

• Large baking sheet
• Parchment paper
• Mixing bowl
• Cutting board
• Sharp Knife
• measuring spoons

Ingredients

1x 2x 3x

• 4-6 chicken thighs (bone-in and skin on)
• 1 red bell pepper (sliced)
• 1 yellow bell pepper (sliced)
• 1 orange bell pepper (sliced)
• 1 zucchini (sliced in half moons)
• 1 red onion (cut into wedges or sliced)
• 1 cup cherry tomatoes (halved )
• 4 tablespoons olive oil
• 4 garlic gloves (minced)
• 2 teaspoons paprika
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon onion powder
• 1 ½ teaspoons salt
• 1/2 teaspoon black pepper
• 1 lemon (juiced)
• 2 tablespoons fresh parsley (chopped to serve)
• 4 l lemon wedges (to serve)
• 1-2 tablespoons crumbled feta cheese (to serve)

Instructions

1. Preheat the oven to 425 degrees F and line a large sheet pan with parchment paper or lightly grease it. A hot oven is what gives everything that gorgeous caramelized color.
2. Make the marinade: in a small bowl whisk together the olive oil, garlic garlic, spices, and lemon.
3. Pat the chicken thighs dry with paper towels and coat the chicken with the marinade (leave a little extra for the veggies) and set the chicken aside. For an even deeper flavor marinate the chicken overnight in the fridge.
4. Chop the veggies and add to a bowl. Pour the rest of the marinade over the veggies and toss to coat. Then, spread them evenly on the sheet pan.
5. Nestle the marinated chicken thighs skin-side up on top of the vegetables, add some lemon slices and roast the meal for 35-40 minutes. Want a crispy finish? Broil the meal for the last 2 minutes, just keep an eye on it for burning.
6. The chicken is done when it reads 165 degrees F using an instant-read thermometer.
7. Let everything rest on the pan for 5 minutes and serve. Scatter parsley, feta, and some fresh lemon slices for more flavor. This meal pairs beautifully with rice, quinoa, or crusty sourdough bread to soak up those pan juices.
8. Store leftover Mediterranean Sheet Pan Chicken and Vegetables in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in a 350°F oven until warmed through. This recipe is also great for meal prep and makes an easy grab-and-go lunch throughout the week.

Nutrition

Serving: 1 serving | Calories: 510 kcal | Carbohydrates: 10 g | Protein: 38 g | Fat: 36 g | Sodium: 950 mg |

Nutritional information is automatically calculated and should be used as an approximation only.