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Mediterranean Sheet Pan Chicken

Mediterranean Sheet Pan Chicken with marinated chicken thighs, fresh vegetables, olives, and chunks of feta cheese makes for the freshest, most flavorful easy dinner recipe! This simple healthy meal is easy to prepare for busy weeknight dinners.

Large sheet pan with crispy chicken and vegetables, ready to be served.

Sheet pan meals may just be the golden ticket to easy weeknight family meals.

Just think: all we’re doing is tossing some ingredients onto a sheet pan, baking, then BOOM dinner is served!

We’re left with perfectly tender chicken with the most amazing crispy skin al dente vegetables, and delicious hunks of feta cheese and olives to give the whole meal amazing complex flavor.

I engineered this recipe to ensure both the chicken and the vegetables turn out perfectly cooked.

This requires the chicken goes into the oven first for a little extra time before the rest of the ingredients get added to it.

Close up image of crispy skin on chicken thigh with fresh vegetables all around it.

If you love quick sheet pan recipes like this, also try my Sheet Pan Salmon and Vegetables, Sheet Pan Chicken Fajitas and my Turmeric Chicken Sheet Pan Dinner

Let’s discuss the simple ingredients needed to make this amazing sheet pan chicken thighs recipe.

Ingredients for Sheet Pan Mediterranean Chicken:

Bone-in Chicken Thighs: Bone-in skin-on chicken thighs get marinated in a delicious Mediterranean style marinade for crispy on the outside, tender on the inside, juicy chicken. You can use boneless chicken thighs if you’d prefer and cut the bake time down to 20 to 25 minutes total.

Chicken Marinade: avocado oil, fresh garlic cloves, lemon zest, lemon juice, paprika, sea salt, and black pepper. This combination of ingredients makes for a delicious zesty marinade with lots of lemon and garlic flavor. If you want to add some fresh herbs or dried herbs, feel free to do so. Replace the avocado oil with extra virgin olive oil if you prefer.

Zucchini, Cherry Tomatoes, and Red Onion: The fresh veggies used in this meal! You can use grape tomatoes instead of cherry tomatoes if you’d like.

Olives: Use any kind of pitted olives for this delicious sheet pan meal. I use castelvetrano olives, which are a green olive, but pitted kalamata olives of black olives work great too.

Feta Cheese: Pick up a block of feta cheese (not feta cheese crumbles) and chop it into cubes for tangy bites of creamy melted cheese bliss. 

Recipe Adaptations:

  • If you have fresh parsley on hand, garnish everything with chopped parsley just before serving.
  • Mix up the vegetable selection using your favorite vegetables. Broccoli, cauliflower, green beans, root vegetables, baby potatoes, sweet potatoes, bell peppers, butternut squash, and carrots are all great options. Just note that you’ll need to increase the bake time for these heartier vegetables.
  • Use boneless skinless chicken thighs instead of bone-in.
  • Boneless chicken breasts work too – the exact baking time will vary depending on how thick the skinless chicken breasts are and their temperature going into the oven. For this reason, rely on a thermometer to determine the final cooking time.
  • If you love spicy food, add red pepper flakes or cayenne pepper to the marinade.
  • Add Mediterranean spices like Sumac or a homemade spice mix to the chicken marinade if you love them and have them on hand.
Plate with two chicken thighs and lots of vegetables on top with a sheet pan of chicken and vegetables in the background.

Now that we’re familiar with the fresh ingredients, let’s make this sheet pan chicken recipe in a few simple steps!

How to Make Mediterranean Sheet Pan Chicken:

Mix all of the ingredients for the chicken marinade in a small bowl or measuring cup.

Citrus garlic marinade in a measuring cup for Mediterranean chicken

Transfer the raw chicken thighs to a large zip lock bag and pour in the marinade. Seal the bag and shift everything around until the chicken pieces are well-coated with marinade. Marinate for at least 15 minutes, ideally several hours.

Raw chicken thighs in a zip lock bag with marinade.

When you’re ready to bake, preheat the oven to 425 degrees Fahrenheit.

Chop the zucchini, red onion, and block of feta cheese and transfer to a large bowl along with the cherry tomatoes, olives, avocado oil, dried parsley, dried oregano (and any other dried herbs you like), salt, and pepper. Toss everything together until the ingredients are coated with oil and seasonings. 

tomatoes, onions, olives, feta cheese, and zucchini in a large mixing bowl with oil and dried herbs.

Transfer the marinated chicken thighs to a large baking sheet without the vegetables.

Marinated skin on chicken thighs on a baking sheet, ready to be baked.

Bake chicken for 15 to 18 minutes or until the skin is looking golden brown and crispy, then remove the sheet pan from the oven.

Baked chicken thighs on a cookie sheet, fresh out of the oven.

Spread the sliced onion, chopped zucchini, tomatoes, olives and cubes of feta cheese (the remaining ingredients) around the sheet pan in a single layer. It’s okay if there’s a little overlapping. Bake for another 10 to 15 minutes or until the chicken is cooked through. 

Chicken thighs on a baking sheet with cherry tomatoes, feta cheese, zucchini, onions, and olives, ready to go into the oven.

Chicken is fully cooked once it reaches 165 degrees Fahrenheit. To verify the temperature, insert a meat thermometer into the thickest part of the largest thigh and wait until the numbers stop moving.

Serve Mediterranean chicken and veggies and enjoy! If you’d like to serve the meal with extra side dishes, such as crusty bread, a side salad, or steamed rice, feel free to go wild! Serve with lemon wedges so that everyone can enjoy a squeeze of lemon juice.

Finished Mediterranean chicken and vegetables on a sheet pan, fresh out of the oven.

Store any leftovers in an airtight container in the refrigerator for up to 1 week.

The next time you’re looking for a quick and easy healthy delicious dinner recipe that the whole family will love, try out this super flavorful meal!

Cooked chicken thighs and vegetables on a sheet pan, ready to enjoy.

For those of you who follow a Mediterranean diet or simply enjoy a clean eating lifestyle, fresh and easy meals like this are paramount!

I’m willing to bet you’ll put this sheet pan chicken dinner on repeat! It requires such minimal effort and results in a next level meal.

If you’re always looking for those all-star delicious recipes that can be prepared any night of the week after a busy day at work, try these easy weeknight dinner recipes.

More Quick, Easy, Healthy Dinner Recipes:

Mediterranean sheet pan chicken, coming right up!

Large sheet pan with crispy chicken and vegetables, ready to be served.
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4.30 from 17 votes

Mediterranean Sheet Pan Chicken

A delicious one-pan meal with Mediterranean flavors for an enticing dinner recipe that can be made any night of the week! This simple Mediterranean Sheet Pan Chicken recipe is so flavorful, you'd never guess it's actually so easy to make!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Dishes
Cuisine: American, Mediterranean
Servings: 4 to 6 Servings
Calories: 804kcal
Author: Julia

Ingredients

Chicken Marinade:

  • 3.5 lbs bone-in skin on chicken thighs
  • 3 Tbsp avocado oil
  • 1/2 tsp paprika
  • 2 tsp lemon zest
  • 2 Tbsp lemon juice
  • 5 cloves garlic minced
  • 1 tsp sea salt

Sheet Pan Meal:

  • 1 zucchini chopped
  • ½ red onion sliced
  • 10 ounces cherry tomatoes
  • 1 (8-oz) block feta cheese chopped into cubes
  • 5 ounces pitted green olives ¾ cup*
  • 1 tsp dried parsley
  • 1 tsp dried oregano
  • Sea salt to taste
  • ¼ tsp black pepper
  • 3 Tbsp avocado oil

Instructions

  • Mix all of the ingredients for the chicken marinade in a small bowl or measuring cup.
  • Transfer the raw chicken thighs to a large zip lock bag and pour in the marinade. Seal the bag and shift everything around until the chicken pieces are well-coated with marinade. Marinate for at least 15 minutes, ideally several hours.
  • When you’re ready to bake, preheat the oven to 425 degrees Fahrenheit.
  • Chop the zucchini, red onion, and block of feta cheese and transfer to a large bowl along with the cherry tomatoes, olives, avocado oil, dried parsley, dried oregano (and any other dried herbs you like), salt, and pepper. Toss everything together until the ingredients are coated with oil and seasonings.
  • Transfer the marinated chicken thighs to a large baking sheet (without the vegetable mixture)
  • Bake chicken for 15 to 18 minutes or until the skin is looking golden brown and crispy, then remove the sheet pan from the oven.
  • Spread the sliced onion, chopped zucchini, tomatoes, olives and cubes of feta cheese (the remaining ingredients) around the sheet pan in a single layer. It’s okay if there’s a little overlapping. Bake for another 10 to 15 minutes or until the chicken is cooked through. Chicken is fully cooked once it reaches 165 degrees Fahrenheit. To verify the temperature, insert a meat thermometer into the thickest part of the largest thigh and wait until the numbers stop moving.
  • Serve Mediterranean chicken and veggies and enjoy! If you’d like to serve the meal with extra side dishes, such as crusty bread, a side salad, or steamed rice, feel free to go wild!

Notes

Store any leftovers in an airtight container in the refrigerator for up to 1 week.

Nutrition

Serving: 1(of 6) | Calories: 804kcal | Carbohydrates: 6g | Protein: 49g | Fat: 63g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Cholesterol: 20mg | Sodium: 1233mg | Fiber: 1g | Sugar: 4g

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Recipe Rating




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Dawn

Monday 28th of August 2023

So, I can see by the pictures that you cook the chicken, then add the veggies to the tray, cook again, but there were not any instructions for how long for each segment. Would you please elaborate? Thank you,

Julia

Monday 28th of August 2023

Hi Dawn! My apologies for the confusion - the recipe is fixed now! I'm currently in the process of switching recipe plugins, which has caused some of the recipes to not translate over fully. It isn't affecting very many recipes, but the ones that do get affected lose important information. I'm currently making my way through each one :) Hope you enjoy the meal! xo

Grace

Monday 24th of July 2023

This was so easy and so tasty. This will be in my rotation. I will admit that I took full advantage of my spices. Garlic in the marinade and garlic in with the veggies.

Julia

Wednesday 26th of July 2023

I love hearing that, Grace! Thanks so much for the sweet note! xo

Kristina

Sunday 23rd of July 2023

can you use chicken tenders or chicken breast?

Julia

Wednesday 26th of July 2023

Hi Kristina! Yes, you can use any type of chicken and the recipe will turn out great! Just note that chicken breasts will take a little more time to bake if they are very thick. So it's best to use a meat thermometer to check the internal temperature to be sure it reaches 165.

Sarah

Saturday 27th of May 2023

What a fun, tasty recipe! My husband said he liked it best of all my chicken dinners. I used free range boneless, skinless breast, which I marinated for a couple of hours. Thank you for including this recipe -it is a winner!

Julia

Wednesday 31st of May 2023

I'm so happy to hear you and your husband enjoy the recipe, Sarah! Thanks so much for sharing your experience! xoxo

Tammy

Sunday 14th of May 2023

Excellent recipe. Well liked by all. I did use boneless chicken thighs. I left out the olives and feta cheese. I added asparagus to the vegetables and had to substitute limes for the lemons, because I ran out of lemons making the almond lemon cake. It will still deliciaous and very flavorful.

Julia

Friday 19th of May 2023

Love all these changes! Sounds so delicious! xo

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