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Weeknight • Chicken

Sheet Pan Mediterranean Chicken & Veggies

A vibrant, healthy, and easy sheet pan meal packed with Mediterranean flavors and minimal cleanup.

Prep
15 min
Cook
25 min
Servings
4
Level
Weeknight
Sheet Pan Mediterranean Chicken & Veggies

Craving a dinner that's both healthy and incredibly easy? This Sheet Pan Mediterranean Chicken & Veggies is your new weeknight hero! With minimal effort and maximum flavor, you'll have perfectly roasted chicken and tender, colorful vegetables infused with zesty herbs. It's truly a one-pan wonder that simplifies dinner time.

Ingredients

Yield: 4 servings

Main

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 red bell pepper, cored and chopped
  • 1 green bell pepper, cored and chopped
  • 1 zucchini, chopped
  • 1 red onion, chopped into wedges
  • 1 cup cherry tomatoes, halved
  • 2 tbsp olive oil
  • 1 tbsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp garlic powder
  • 1/4 tsp dried thyme
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped for garnish (optional)
  • Lemon wedges, for serving (optional)

Preparation

  1. Step 1

    Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

  2. Step 2

    In a large bowl, combine the chopped chicken thighs, red bell pepper, green bell pepper, zucchini, red onion, and cherry tomatoes.

  3. Step 3

    Drizzle with olive oil, then sprinkle with oregano, basil, garlic powder, thyme, salt, and pepper. Toss well to ensure all the chicken and vegetables are evenly coated.

  4. Step 4

    Spread the chicken and vegetables in a single layer on the prepared baking sheet. Ensure not to overcrowd the pan; use two pans if necessary to allow everything to roast evenly.

  5. Step 5

    Roast for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F / 74°C) and the vegetables are tender-crisp and slightly charred.

  6. Step 6

    Remove from the oven. Garnish with fresh parsley and serve with lemon wedges, if desired.

Tips

  • Don't overcrowd the pan! If your pan is too full, use two baking sheets to ensure the veggies roast instead of steam.
  • For an extra layer of flavor, add some pitted Kalamata olives during the last 10 minutes of baking.
  • Serve this dish as is for a low-carb meal, or with quinoa, rice, or a warm pita bread.

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