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Easy • Chicken

Sheet Pan Mediterranean Chicken & Veggies

Tender chicken and colorful vegetables, seasoned with bright Mediterranean flavors and roasted together on one pan for an easy, healthy meal.

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

Imagine a vibrant, flavorful meal that practically cooks itself – that's what you get with our Sheet Pan Mediterranean Chicken & Veggies! This recipe combines juicy chicken, bell peppers, zucchini, and cherry tomatoes, all tossed in a zesty herb dressing and roasted to perfection. It's healthy, incredibly easy, and best of all, cleanup is a breeze thanks to the one-sheet-pan method. Perfect for a busy weeknight!

Ingredients

Yield: 4 servings

Main

  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 large bell pepper (any color), chopped into 1-inch pieces
  • 1 medium zucchini, cut into ½-inch half-moons
  • 1 pint cherry tomatoes
  • ½ red onion, thinly sliced
  • ½ cup Kalamata olives, halved (optional)
  • 4 tbsp olive oil, divided
  • 2 tbsp lemon juice
  • 1 tbsp dried oregano
  • 1 tsp dried thyme
  • ½ tsp garlic powder
  • Salt and freshly ground black pepper to taste
  • Fresh parsley or dill, chopped (for garnish)
  • Feta cheese, crumbled (for serving, optional)

Preparation

  1. Step 1

    Preheat 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 3 tablespoons of olive oil, lemon juice, dried oregano, dried thyme, and garlic powder. Season generously with salt and freshly ground black pepper. Whisk to combine.

  3. Step 3

    Add chicken pieces, chopped bell pepper, zucchini, cherry tomatoes, red onion, and Kalamata olives (if using) to the bowl with the dressing. Toss everything together until 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 there's enough space so they roast, not steam. (If your baking sheet is too crowded, use two).

  5. Step 5

    Roast for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender-crisp and lightly caramelized. You can toss halfway through cooking for even browning.

  6. Step 6

    Remove from oven. Garnish with fresh chopped parsley or dill and crumbled feta cheese (if using). Serve immediately, perhaps with a side of couscous or warm pita bread.

Tips

  • Don't overcrowd the pan; use two baking sheets if necessary to ensure everything roasts evenly and gets a nice char.
  • Add a squeeze of fresh lemon juice over the top just before serving for an extra pop of brightness.
  • Leftovers are fantastic in salads or wrapped in a pita for lunch the next day.

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