Mediterranean Sheet Pan Chicken

Overhead of chicken and Greek vegetables laid out on a sheet pan after baking.

5 from 1 vote

Mediterranean Sheet Pan Chicken and vegetables is a quick, vibrant dinner. Ready in no time, it’s a weeknight dinner with classic Mediterranean staples like briny olives, artichokes, and tangy, creamy feta!

Prep Time10

Cook Time40

Total Time45

Course: dinner, Main Course

Cuisine: Mediterranean

Servings: chicken thighs

Calories: 442kcal

Author: Rachel

Cost: $15

Equipment

1 Rimmed Sheet Pan
Parchment Paper
1 Large Mixing Bowl

Ingredients

Marinade/Dressing

⅓ cup extra virgin olive oil
¼ cup fresh lemon juice about 1-2 large lemon
3 cloves garlic minced
2 tablespoon red wine vinegar
1 teaspoon Dijon mustard or ¼ teaspoon dry mustard
2 teaspoons dried oregano or 1 tablespoon fresh, chopped
1 teaspoon dried thyme
1 teaspoon salt
½ teaspoon black pepper

Sheet Pan Chicken and Vegetables

6 Chicken Thighs Bone-in, Skin on
1 medium Zucchini Cut into Chunks
1 med Red Onion Sliced
1 large Pepper Florina, Red or Yellow Bell Pepper cut into 1 inch chunks
14.5 ounces Marinated Artichokes Cut into Chunks
1 pint Cherry Tomatoes
½ cup Kalamata Olives
½ cup Feta Cheese Crumbles or Cubed
¼ cup Chopped Parsely Optional, rough chopped

Instructions

Make the Marinade. In a small bowl, whisk together the⅓ cup extra virgin olive oil, ¼ cup fresh lemon juice, 3 cloves garlic, 2 tablespoon red wine vinegar, 1 teaspoon Dijon mustard,2 teaspoons dried oregano, 1 teaspoon dried thyme, 1 teaspoon salt, and ½ teaspoon black pepper.
Marinate the chicken. In a bowl, add 6 Chicken Thighs and pour ½ of the marinade in and use your hands to toss the chicken in the marinade until it's well coated. Marinate the chicken for about 30 minutes while the oven heats up and cutting the vegetables.
Preheat oven to 400 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
Prep the Vegetables. Chop and spread the 1 medium Zucchini, 1 large Pepper, 1 med Red Onion, 14.5 ounces Marinated Artichokes, and 1 pint Cherry Tomatoes onto the baking sheet. Drizzle the remaining marinade on top. Toss together to coat the vegetables.
Bake. Nestle the chicken into the vegetables on the sheet pan and bake for 30 minutes.
Add Cheese and Olives. Remove from the oven. If there is a lot of excess liquid, you can drain it off. Sprinkle ½ cup Kalamata Olives and ½ cup Feta Cheese on top. Return to the oven and bake about 10 minutes or until the te chicken is cooked through to 165°F (64℃).
Serve. Remove from the oven and sprinkle with ¼ cup Chopped Parsely if desired before serving.

Notes

If using chicken breasts, they cook faster than thighs—about 20–25 minutes before drying out. To avoid overcooking, roast the veggies first, then add the chicken for the last 25 minutes, removing to add the olives and cheese 10 minutes before done.

Nutrition