Mediterranean Sheet Pan Chicken
Juicy chicken is coated in a bright lemon-garlic Mediterranean marinade.Colorful vegetables roast alongside the chicken until tender and caramelized.Olives and feta add salty, tangy flavor to every serving.Oregano, paprika, garlic, and herbs create a delicious savory aroma.Everything cooks together on one sheet pan for easy preparation and cleanup.Perfect for weeknight dinners, family meals, and Mediterranean-inspired entertaining.
Ingredients
For the Chicken
- 2 pounds boneless, skinless chicken thighs or chicken breasts
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 4 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon paprika
- ½ teaspoon dried thyme
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes, optional
For the Vegetables
- 1½ pounds baby potatoes, halved
- 1 large red bell pepper, cut into chunks
- 1 large yellow bell pepper, cut into chunks
- 1 medium red onion, cut into wedges
- 1 cup cherry tomatoes
- ½ cup Kalamata olives, pitted
- ½ teaspoon dried oregano
- ¼ teaspoon black pepper
For Serving
- ¾ cup crumbled feta cheese
- Fresh parsley, chopped
- Lemon wedges
Instructions
Prepare the Chicken
- Pat the chicken dry using paper towels.If using chicken breasts, cut especially thick pieces horizontally into thinner portions so they cook more evenly.Boneless chicken thighs can be left whole or cut into large pieces.
Marinate the Chicken
- Add the chicken to the marinade and toss thoroughly.Allow it to marinate for 15–30 minutes in the refrigerator.For convenience, the chicken can also be seasoned immediately without marinating, although a short marinade provides additional flavor.Avoid leaving the chicken in a strongly acidic lemon marinade for an excessively long period because the texture can become less desirable.
Prepare the Potatoes
- Preheat the oven to 425°F (220°C).Place the halved baby potatoes on a large rimmed sheet pan.Drizzle with olive oil and season with oregano, salt, and black pepper.Toss well.Arrange the potatoes cut-side down when possible.
Roast the Potatoes First
- Place the sheet pan in the oven and roast the potatoes for approximately 15 minutes.Starting the potatoes before adding the chicken gives them extra time to become tender and golden.
Add the Vegetables
- Remove the sheet pan from the oven.Add the bell peppers, red onion, and cherry tomatoes.Spread everything into a relatively even layer.Avoid overcrowding the pan because too many ingredients can cause the vegetables to steam instead of roast.
Add the Chicken
- Remove the marinated chicken from the bowl and arrange it among the vegetables.Discard any leftover marinade that has been in contact with raw chicken.Drizzle the vegetables lightly with additional olive oil if needed.Return the pan to the oven.
Roast Everything Together
- Roast at 425°F (220°C) for approximately 20–25 minutes, depending on the size and thickness of the chicken.Halfway through cooking, gently toss or turn the vegetables for more even browning.
Check the Chicken
- Use an instant-read thermometer to check the thickest part of the chicken.Chicken should reach a minimum internal temperature of 165°F (74°C).The vegetables should be tender with lightly caramelized edges, and the potatoes should be fork-tender.
Serve
- Serve the Mediterranean Sheet Pan Chicken directly from the pan or transfer it to a large serving platter.Add additional lemon wedges and fresh herbs before serving.
Notes
- Chicken cut: Chicken thighs are particularly juicy, while chicken breasts provide a leaner option.
- Potato size: Cut potatoes into similar-sized pieces so they cook evenly.
- Sheet pan: Use a large rimmed sheet pan to give the ingredients enough room.
- Avoid overcrowding: Crowding causes vegetables to release moisture and steam rather than roast.
- Olives: Kalamata olives provide a classic Mediterranean flavor, but other olives can be substituted.
- Feta: Add feta after roasting for a fresh, creamy contrast.
- Chicken temperature: Always verify doneness with a food thermometer.
- Oven variations: Cooking times may vary depending on your oven, pan size, and chicken thickness.