Mediterranean Sheet Pan Chicken

Name: Mediterranean Sheet Pan Chicken
Prep time: 15 min
Total time: 50 min
Yield: 4 servings
Cuisine: mediterranean
Ingredients: 600 g chicken thigh (bone-in, skin-on, trimmed of excess fat); 2 pcs bell pepper (red and yellow, cut into 1-inch chunks); 2 pcs zucchini (medium, sliced into half-moons); 1 pcs red onion (large, cut into wedges); 3 tbsp olive oil; 2 tbsp lemon juice (freshly squeezed); 4 pcs garlic (cloves, minced); 1 tsp dried oregano; 0.5 tsp salt; 1 pinch black pepper (freshly cracked); 1 tsp paprika; 150 g cherry tomato; 0.25 cup kalamata olive (pitted); 3 tbsp feta cheese (crumbled, for garnish); 2 tbsp parsley (fresh, chopped, for garnish)

RATING

0.0/5

TASTE SCORE

8/10

Juicy, golden chicken thighs roasted on a single sheet pan with colorful bell peppers, zucchini, and red onion, all kissed with a bright lemon-oregano marinade. Everything caramelizes together in the oven, giving you tender meat and perfectly charred vegetables with minimal cleanup. A fuss-free Mediterranean dinner that feels like a sunny taverna meal.

PREP

15m

COOK

SERVES

1 PIECE

459 cal

SERVINGS

METHOD · 9 STEPS

prep
Preheat the oven and prep the pan.
1.Preheat oven to 425°F (220°C).
2.Line a large rimmed sheet pan with parchment paper.
mix
Make the lemon-herb marinade.
1.In a large mixing bowl, whisk together olive oil, lemon juice, minced garlic, oregano, paprika, salt, and pepper.
2.Reserve 1 tablespoon of the marinade in a small bowl for the vegetables.
prep
Marinate the chicken.
1.Pat chicken thighs dry with paper towels.
2.Add chicken to the bowl with the main marinade and toss to coat evenly.
TIPPatting the chicken dry helps the skin crisp up in the oven.
assemble
Arrange chicken on the sheet pan.
Place the marinated chicken thighs skin-side up on the prepared sheet pan, leaving space between each piece for the vegetables.
mix
Toss vegetables with remaining marinade.
In the same bowl, add bell pepper chunks, zucchini, red onion wedges, cherry tomatoes, and olives. Pour the reserved tablespoon of marinade over and toss to coat lightly.
assemble
Scatter vegetables around the chicken.
Spread the vegetables in a single layer on the sheet pan around the chicken thighs. Avoid crowding so everything roasts instead of steaming.
TIPIf the pan is crowded, use two pans or a larger pan. Overcrowding prevents browning.
bake · ~35 min
Roast until golden and cooked through.
1.Place the sheet pan in the preheated oven.
2.Roast for 30 to 35 minutes, until chicken skin is crispy and internal temperature reaches 165°F (74°C).
3.Vegetables should be tender and lightly charred at the edges.
rest · ~5 min
Rest the chicken briefly.
Remove pan from oven and let the chicken rest for 5 minutes so the juices redistribute.
garnish
Garnish with feta and parsley, then serve.
Scatter crumbled feta cheese and chopped fresh parsley over the warm chicken and vegetables. Serve straight from the pan.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the chicken thighs very dry before marinating to maximize skin crispiness.
2
Arrange chicken skin-side up and don't flip during roasting for even browning.
3
Cut vegetables into uniform 1-inch pieces so they cook at the same rate as the chicken.
4
Reserve a tablespoon of marinade for the vegetables to avoid cross-contamination.
5
Let the chicken rest 5 minutes after roasting so juices redistribute into the meat.
6
If your sheet pan is crowded, split onto two pans to ensure roasting, not steaming.

RECIPE VARIATIONS