Mediterranean Chicken Sheet Pan

Name: Mediterranean Chicken Sheet Pan
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Ingredients: 4 chicken thighs, bone-in, skin-on; 2 medium zucchini, sliced; 1 red bell pepper, chopped; 1 yellow bell pepper, chopped; 1 red onion, quartered; 1 cup cherry tomatoes; 4 cloves garlic, minced; 3 tablespoons olive oil; 1 tablespoon dried oregano; 1 tablespoon dried thyme; Salt and pepper to taste; Juice of 1 lemon

Highlighted under: International Plates

I absolutely love making this Mediterranean Chicken Sheet Pan because it's both simple and bursting with flavor. The combination of juicy chicken thighs and vibrant vegetables creates a delicious one-pan meal that's perfect for weeknight dinners. The best part? It requires minimal prep and the oven does most of the work. With aromatic herbs and zesty lemon, it’s a dish that brings the sunny Mediterranean right to our table, making meal times feel special without the fuss.

Created by

Harriet Mason

Last updated on 2026-02-01T15:57:36.543Z

When I first tried a Mediterranean-inspired dish, I was fascinated by how a few ingredients could create such a medley of flavors. I experimented with various herbs and spices, and found that oregano and thyme really elevate the chicken while roasting. This method not only infuses the meat with taste but also allows the vegetables to caramelize perfectly, adding depth to the dish.

What I love most about this recipe is its versatility. You can easily swap in your favorite seasonal vegetables or adjust the seasoning to cater to your family's preferences. Each time I make this, it feels like a new meal thanks to the different ingredient combinations I use!

Why You'll Love This Recipe
Savory chicken thighs marinated to perfection
Versatile vegetables that can change with the seasons
One-pan convenience means easy cleanup

Ingredient Insights

The star of this dish is undoubtedly the chicken thighs. They are favored for their rich flavor and juicy texture, which holds up beautifully during roasting. Bone-in thighs will not only deliver superior moisture but also enhance the dish’s overall depth. If you prefer a leaner cut, you could substitute chicken breasts, but be mindful of their shorter cooking time to avoid dryness.

The vibrant medley of vegetables—zucchini, bell peppers, red onion, and cherry tomatoes—not only adds color to your meal but also provides a variety of textures. Each vegetable releases its own unique flavor when roasted, which melds nicely with the aromatic herbs. Feel free to experiment with seasonal vegetables; asparagus or broccoli work wonderfully when zucchini is out of season.

Roasting Techniques

Getting the correct oven temperature is key for achieving that perfect crispy skin on the chicken thighs. Preheating your oven to 425°F (220°C) allows the fat to render out while also producing caramelization on the skin. To check for doneness, use a meat thermometer to ensure the internal temperature reaches 165°F (75°C). This way, you guarantee your chicken is fully cooked yet remains juicy.

When arranging everything on the sheet pan, ensure there is enough space between the chicken and the vegetables. Overcrowding can lead to steaming instead of roasting, preventing that desired crispy finish. Use a large baking sheet and consider using two if necessary. This small step can make a significant difference in achieving perfectly roasted veggies and chicken.

Ingredients

Gather these fresh ingredients for our Mediterranean Chicken Sheet Pan:

Ingredients

4 chicken thighs, bone-in, skin-on
2 medium zucchini, sliced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 red onion, quartered
1 cup cherry tomatoes
4 cloves garlic, minced
3 tablespoons olive oil
1 tablespoon dried oregano
1 tablespoon dried thyme
Salt and pepper to taste
Juice of 1 lemon

With these ingredients on hand, you're ready to create a delicious Mediterranean feast!

Instructions

Follow these simple steps to prepare your Mediterranean Chicken Sheet Pan:

Preheat the Oven

Preheat your oven to 425°F (220°C). This will ensure a nice crispy finish on the chicken.

Prepare the Marinade

In a large bowl, mix the olive oil, minced garlic, oregano, thyme, salt, pepper, and lemon juice. Add the chicken thighs and coat them well in the marinade.

Arrange Ingredients on the Sheet Pan

On a large baking sheet, arrange the marinated chicken thighs in the center. Surround them with zucchini, bell peppers, red onion, and cherry tomatoes. Drizzle any remaining marinade over the vegetables.

Roast in the Oven

Roast everything in the preheated oven for 30-35 minutes, or until the chicken is cooked through and the veggies are tender. An internal temperature of 165°F (75°C) should be reached for the chicken.

Serve and Enjoy

Let the dish rest for a few minutes after baking, then serve hot. Enjoy your Mediterranean feast!

Now you're ready to savor this delightful Mediterranean dish!

Pro Tips

Feel free to experiment with different herbs or swap out vegetables based on what’s available or in season. Adding olives or feta cheese before serving can also enhance the Mediterranean flavor of the dish.

Serving Suggestions

This Mediterranean Chicken Sheet Pan pairs beautifully with a side of couscous or quinoa. These grains not only absorb the vibrant juices from the chicken and vegetables but also add a wholesome touch to your meal. You might also consider serving it with a refreshing salad, such as a simple arugula and feta toss drizzled with olive oil and lemon juice.

For a complete Mediterranean experience, you can serve it with warm pita bread or freshly made tzatziki sauce. The creamy yogurt sauce complements the spices in the chicken and adds a cooling contrast to the roasted flavors. It’s a lovely way to elevate the meal without adding too much extra work.

Storage and Reheating

If you find yourself with leftovers, you can store them in an airtight container in the refrigerator for up to three days. To maintain the quality of the chicken, make sure it’s cooled completely before sealing. When reheating, do so gently in the oven or microwave; I prefer the oven to keep that crispy texture intact. A quick reheat at 350°F (175°C) for about 10-15 minutes should do the trick.

For long-term storage, consider freezing the cooked chicken and vegetables. Portion them out into freezer-safe bags or containers, where they can last for up to three months. When you're ready to enjoy them again, thaw overnight in the refrigerator before reheating, ensuring they are heated through evenly.

Questions About Recipes

→ Can I use chicken breasts instead of thighs?

Yes, but keep in mind that chicken breasts can dry out more easily, so reduce cooking time accordingly.

→ What other vegetables can I use?

You can use asparagus, broccoli, or even potatoes for added variety.

→ Can this recipe be made ahead of time?

Absolutely! You can marinate the chicken and prep the vegetables a day in advance and cook them just before serving.

→ How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.