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Mediterranean sheet pan chicken
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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:

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Calories: 510 kcal

Equipment

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

Ingredients

  • 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.

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