Name: Mediterranean Sheet Pan Chicken and Vegetables
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mediterranean
Ingredients: 4 boneless skinless chicken thighs (1.5 lbs); 1 large red onion, sliced; 1 medium zucchini, sliced into half-moons; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 cup cherry tomatoes; 1/4 cup pitted kalamata olives; 4 oz feta cheese, broken into chunks; 1/4 cup chopped fresh parsley; ; 1/4 cup olive oil; 3 tbsp fresh lemon juice; 2 garlic cloves, minced; 1.5 tsp dried oregano; 1/2 tsp smoked paprika; 3/4 tsp sea salt; 1/2 tsp black pepper

This Mediterranean sheet pan chicken and vegetables recipe delivers bold flavor with every bite while keeping cleanup minimal. It’s the perfect recipe when you’re craving something nutritious, colorful, and easy to prepare. Juicy chicken is roasted alongside a vibrant mix of vegetables and finished with lemon, garlic, and herbs that scream freshness.

With less than 15 minutes of hands-on prep time, this meal is ideal for busy weeknights, lazy Sundays, or make-ahead lunches. The ingredients are versatile and adaptable to any season, making this one of the best healthy chicken dinner ideas you’ll come back to again and again.

Why You’ll Love This Mediterranean Chicken Dinner

It’s a complete one pan chicken meal with minimal dishes to wash
The combination of lemon, garlic, and herbs brings authentic Mediterranean flavor
You can easily adjust the vegetables based on what you have at home
It’s gluten-free, nutritious, and balanced for a satisfying dinner
Leftovers taste amazing and make excellent lunch prep

Mediterranean Sheet Pan Chicken and Vegetables Ingredients

Here’s everything you need to make this fresh and flavorful Mediterranean sheet pan dinner. These amounts serve 4 people.

4 boneless, skinless chicken thighs (about 1.5 pounds)
1 large red onion, sliced into ½-inch wedges
1 medium zucchini, sliced into ½-inch half-moons
1 red bell pepper, sliced into strips
1 yellow bell pepper, sliced into strips
1 cup cherry tomatoes, whole or halved
¼ cup pitted kalamata olives
4 ounces feta cheese, broken into chunks
¼ cup chopped fresh parsley for garnish

For the marinade:

¼ cup extra virgin olive oil
Juice of 1 large lemon (about 3 tablespoons)
2 cloves garlic, minced
1½ teaspoons dried oregano
½ teaspoon smoked paprika
¾ teaspoon sea salt
½ teaspoon ground black pepper

How to Make Mediterranean Sheet Pan Chicken and Vegetables

Follow these simple steps to prepare this easy Mediterranean chicken recipe in under an hour.

Make the marinade
In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, smoked paprika, salt, and black pepper until fully combined.
Marinate the chicken
Place the chicken thighs in a large bowl or zip-top bag. Pour half the marinade over the chicken and let it sit for at least 15 minutes (up to 8 hours in the refrigerator).
Prepare the vegetables
Preheat your oven to 425°F (218°C). While the chicken marinates, add all chopped vegetables and olives to a large sheet pan. Drizzle with the remaining marinade and toss to coat evenly.
Arrange and roast
Remove the chicken from the marinade and place it on top of the vegetables. Make sure the chicken isn’t overlapping and everything has space to roast. Scatter the feta cheese across the pan.
Bake and finish
Roast for 35–40 minutes or until the chicken reaches 165°F internally and vegetables are golden and tender. Broil for 2 minutes if desired to caramelize the top. Garnish with chopped parsley and serve hot.

Try similar sheet pan dinner ideas like this One Pan Chicken and Rice Bake when you’re in the mood for a cozy, satisfying variation.

Serving Suggestions for a Healthy Chicken Dinner

This Mediterranean sheet pan chicken and vegetables dish is filling on its own, but a few simple sides can make it feel extra special.

Serve over a bed of fluffy couscous or warm quinoa to soak up the lemony juices. You can also try herbed brown rice or roasted garlic mashed cauliflower for a low-carb option.

Add a dollop of hummus or tzatziki on the side for creaminess. If you want something crunchy, pair it with a simple cucumber salad or a Greek salad with fresh tomatoes and olives.

Warm pita wedges or flatbread on the side help scoop up every last bit of flavor from the pan.

For a light dinner party, serve with a lemony arugula salad topped with shaved parmesan or toasted pine nuts.

Easy Mediterranean Chicken Variations & Customization

Switch things up with these simple customization ideas while keeping the Mediterranean flavor intact.

Use chicken breast instead of thighs by slicing them in half lengthwise and baking for 25–30 minutes
Add seasonal vegetables like eggplant, mushrooms, or asparagus for variety
Include chickpeas for plant-based protein and fiber
Make it spicy by adding crushed red pepper flakes to the marinade
Skip the feta if you’re dairy-free or replace it with plant-based feta-style cheese

You can also turn leftovers into a delicious wrap or grain bowl with lemon-tahini dressing the next day.

Storage & Reheating Tips for This Simple Sheet Pan Recipe

Store any leftovers in an airtight container in the refrigerator for up to 4 days. This recipe reheats well and keeps its flavor.

To reheat, warm in a 350°F oven for 10 minutes or microwave in a covered container for 1–2 minutes. Add a splash of broth or olive oil before reheating to keep the chicken juicy and vegetables moist.

Avoid freezing this recipe with feta, as it may change texture when thawed.

Pro Tips for Mediterranean Sheet Pan Chicken and Vegetables

Preheat the pan in the oven for 5 minutes before adding the ingredients to help vegetables brown quickly
Cut vegetables evenly so they cook at the same rate and don’t burn
Use parchment paper or foil to make cleanup even easier
Don’t skip the marinade, it’s the flavor foundation of this dish
Roast at high heat (425°F) to caramelize the vegetables and crisp the edges of the chicken

Let the pan rest for 5 minutes out of the oven before serving so the juices settle and everything stays moist.

Common Mistakes to Avoid with This Sheet Pan Dinner Idea

Overcrowding the pan will steam the vegetables instead of roasting them. Use two pans if necessary.
Not preheating the oven may lead to uneven cooking and soggy results.
Skipping the marinade time can result in bland chicken. Even 15 minutes helps.
Using low heat won’t give the caramelization that makes this dish shine.
Not checking internal temperature of the chicken. Use a meat thermometer to confirm it hits 165°F.

Cooking everything evenly and keeping it spaced out are key to achieving perfect results every time.

Conclusion

This Mediterranean sheet pan chicken and vegetables recipe brings together bright herbs, roasted vegetables, and juicy chicken in one easy-to-make dish. It’s healthy, adaptable, and delivers maximum flavor with minimal effort. Whether you’re feeding the family or meal prepping for the week, this simple sheet pan recipe is a keeper.

Try it tonight and enjoy a fresh chicken dinner that’s as colorful as it is delicious.

FAQs About Mediterranean Sheet Pan Chicken and Vegetables

Can I use chicken thighs instead of chicken breasts in this sheet pan dinner?

Yes, chicken thighs work perfectly in this recipe and stay extra juicy during roasting. Just ensure they reach an internal temperature of 165°F.

How do I keep vegetables from getting soggy in the oven?

Spread vegetables out in a single layer and avoid overcrowding the pan. Roasting at high heat also helps achieve golden, crisp edges.

What spices work best for Mediterranean chicken sheet pan meals?

Dried oregano, garlic, smoked paprika, and lemon juice are classic Mediterranean flavors that enhance both the chicken and vegetables.

Can I make this Mediterranean chicken recipe ahead of time?

Absolutely. You can marinate the chicken and chop the vegetables a day in advance. Assemble everything on the sheet pan and refrigerate until ready to bake.

Is this sheet pan chicken and vegetables good for meal prep?

Yes, it’s excellent for meal prep. Store in containers with couscous or rice, and reheat easily for healthy lunches or dinners all week.