Mediterranean Sheet Pan Chicken
Mediterranean Sheet Pan Chicken is fresh and flavorful.Juicy chicken roasts with herbs and vegetables.Everything cooks together on one pan.It’s healthy, easy, and perfect for weeknights.
Ingredients
- 4 chicken thighs or breasts (bone-in or boneless)
- 2 tablespoons olive oil
- Juice of 1 lemon
- 1 teaspoon lemon zest
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon paprika
- ½ teaspoon black pepper
- Salt to taste
- 1 cup cherry tomatoes
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- ½ red onion, sliced
- 2 tablespoons crumbled feta cheese (optional)
- Fresh parsley or oregano for garnish
Instructions
- Preheat oven to 200°C (400°F) and line a sheet pan with parchment paper.
- In a bowl, whisk olive oil, lemon juice, lemon zest, garlic, oregano, paprika, salt, and pepper.
- Place chicken on the sheet pan and brush generously with the marinade.
- Arrange vegetables and olives around the chicken.
- Drizzle remaining marinade over the vegetables and toss lightly.
- Roast for 35–40 minutes, turning chicken once, until cooked through and golden.
- Sprinkle feta cheese and fresh herbs before serving.
Notes
- Bone-in chicken stays juicier during roasting.
- Cut vegetables evenly for uniform cooking.
- Marinating for 30 minutes enhances flavour.
- Use fresh lemon for best taste.
- Line the pan for easy cleanup.