Mediterranean Chicken Sheet Pan

Name: Mediterranean Chicken Sheet Pan
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken thighs; 2 bell peppers (red and yellow), sliced; 1 zucchini, sliced; 1 red onion, cut into wedges; 3 cloves of garlic, minced; 1 teaspoon dried oregano; 1 teaspoon dried thyme; Salt and pepper to taste; 2 tablespoons olive oil; Juice of 1 lemon

Highlighted under: Seasonal Recipe Studio

I love making this Mediterranean Chicken Sheet Pan because it's a simple yet flavorful dish that comes together effortlessly. The vibrant colors and enticing aromas from the roasted vegetables and chicken infuse my kitchen with warmth. Plus, it's a one-pan meal, which means less cleanup! I usually prepare this on busy evenings when I want something satisfying without spending hours in the kitchen. The combination of spices and fresh ingredients makes every bite a delight, and it’s a hit with my family and friends alike.

Created by

Lydia Barrett

Last updated on 2026-02-01T21:02:36.085Z

I first discovered the joy of sheet pan meals when I was looking for a quick dinner option that didn’t skimp on flavor. With this Mediterranean Chicken Sheet Pan, I was able to throw together chicken, bell peppers, and zucchini with a sprinkle of herbs and spices. The result was a beautifully caramelized dinner that tasted like it had been roasting for hours.

What I love about this recipe is its versatility. Depending on what I have on hand, I often swap the vegetables for whatever is in season or looks fresh at the market. Each time I make it, I discover new flavor combinations while keeping the preparation effortless.

Why You Will Love This Recipe
Vibrant Mediterranean flavors in every bite
One-pan simplicity that makes cleanup a breeze
Healthy and nutritious with colorful vegetables

Marinade Mastery

The marinade is crucial for infusing flavor into the chicken and vegetables. By combining olive oil, lemon juice, garlic, and herbs, you're creating a vibrant flavor base. The olive oil helps to lock in moisture and creates a beautiful golden crust when baked. Allowing the chicken to marinate for even just 10 minutes can elevate the dish significantly, making it juicier and more flavorful. For those short on time, you can prepare the marinade earlier in the day and let the chicken soak in all that goodness longer.

You can get creative with the marinade! If you're looking for a twist, add a pinch of paprika or some crushed red pepper flakes for heat. Alternatively, fresh herbs like rosemary or parsley can bring a different aromatic profile. If you are looking for a lower-fat alternative, substitute the olive oil with Greek yogurt, which also helps tenderize the meat while keeping the dish flavorful.

Vegetable Variations

Using fresh, colorful vegetables not only enhances the flavor but also the visual appeal. The bell peppers provide sweetness and crunch, while zucchini and red onion contribute a lovely earthiness. If you don’t have zucchini on hand, try using asparagus or cherry tomatoes, which roast beautifully and add a burst of flavor. Just be mindful of cooking times; smaller vegetables may cook faster, so toss them in halfway through cooking to prevent over-roasting.

Roasting vegetables at a high heat like 400°F (200°C) allows the natural sugars to caramelize, leading to a rich flavor. Keep an eye out for golden edges and slight charring, which can indicate that the vegetables are perfectly done. This textural diversity between tender chicken and slightly caramelized veggies creates a delightful eating experience that is truly satisfying.

Storing and Serving Suggestions

This Mediterranean Chicken Sheet Pan is excellent for meal prep! Leftovers can be stored in an airtight container in the refrigerator for up to three days. When reheating, I recommend using an oven or air fryer at 350°F (175°C) to keep the chicken moist and vegetables from becoming soggy. If you wish to freeze portions, make sure to let them cool completely before freezing in individual bags for up to three months.

Serving this dish is incredibly versatile. Pair it with a light salad or fluffy couscous for a complete meal. You can also drizzle a bit more lemon juice or a dollop of tzatziki on top for added acidity and creaminess. For a twist, serve it wrapped in pita bread with fresh greens for a quick lunch option!

Ingredients

For the Chicken and Vegetables

4 boneless, skinless chicken thighs
2 bell peppers (red and yellow), sliced
1 zucchini, sliced
1 red onion, cut into wedges
3 cloves of garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
Salt and pepper to taste
2 tablespoons olive oil
Juice of 1 lemon

Feel free to switch up the veggies based on your preference!

Instructions

Preheat the Oven

Preheat your oven to 400°F (200°C).

Prepare the Marinade

In a large bowl, combine the olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper. Mix well.

Coat the Chicken

Add the chicken thighs to the marinade and ensure they are well-coated. Let them marinate for about 10 minutes.

Arrange on the Baking Sheet

Spread the marinated chicken and vegetables on a large baking sheet in a single layer.

Bake

Bake in the preheated oven for 30–35 minutes, or until the chicken is cooked through and the vegetables are tender.

Serve

Remove from the oven, let it rest for a few minutes, then serve hot.

This dish is delicious served with crusty bread or over a bed of rice.

Pro Tips

For extra flavor, add kalamata olives or feta cheese during the last 5 minutes of baking.

Kitchen Tools You’ll Need

For this recipe, a large baking sheet is essential to ensure that the chicken and vegetables have enough space for proper roasting. A rimmed sheet can help catch any juices that seep out during cooking, preventing a messy oven. A good-quality chef’s knife will be useful for prepping the vegetables, ensuring uniform cuts for even cooking. I also recommend having a meat thermometer on hand to check the chicken's internal temperature, which should reach 165°F (75°C) for safe consumption.

A mixing bowl for the marinade is another key tool. If you have zip-top bags, they can be a great alternative for marinating the chicken, allowing you to save time on cleanup while maximizing flavor absorption.

Troubleshooting Common Issues

If your chicken isn’t browning as expected, this might indicate overcrowding on the baking sheet. Make sure to lay everything out in a single layer to promote even cooking and browning. Alternatively, if you find your veggies are overcooked before the chicken is done, try cutting them into larger pieces next time. This variation in size will help them cook more evenly alongside the chicken.

Another common issue could be dry chicken, which often occurs if it’s overcooked. Keep a close eye on the time as ovens can vary. Starting to check for doneness at around the 25-minute mark is a good practice, especially if your chicken thighs are on the smaller side. Always let the chicken rest for a few minutes before serving; this helps retain moisture and enhances the overall texture.

Questions About Recipes

→ Can I use different vegetables?

Absolutely! Feel free to use any seasonal vegetables you enjoy.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days.

→ Can I make this recipe ahead of time?

Yes, you can marinate the chicken and chop the vegetables a day in advance.

→ What should I serve with this dish?

It pairs wonderfully with a side salad or garlic bread.