Mediterranean Chicken Sheet Pan Dinner
Juicy, herb-marinated chicken thighs roasted alongside briny Kalamata olives, tender zucchini, vibrant cherry tomatoes, and creamy artichoke hearts — all on a single pan and ready in about an hour. Bold Mediterranean flavors from lemon, garlic, oregano, and olive oil make this weeknight dinner impressive enough for company, with minimal cleanup and maximum satisfaction.
Equipment
- Large rimmed sheet pan 18x13 inch half-sheet pan
- Large mixing bowl For marinating the chicken
- Medium mixing bowl For tossing the vegetables
- Chef's knife or paring knife
- Cutting board
- Garlic press or microplane
- Whisk or fork For mixing the marinade
- Measuring spoons
- Citrus juicer or reamer
- Tongs
- Instant-read meat thermometer
- Aluminum foil (optional) for easier cleanup
Ingredients
- 4 bone-in, skin-on chicken thighs about 2 lbs / 900g
- 3 tbsp extra virgin olive oil 45ml, divided
- 4 garlic cloves minced
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp smoked paprika
- 1/2 tsp ground cumin
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 large lemon juice and zest
- 1 medium zucchini sliced into 1/2-inch half-moons
- 1 cup cherry tomatoes about 150g; halve large ones, leave small ones whole
- 1/2 red onion cut into 1-inch wedges
- 1 cup canned artichoke hearts about 240g, drained, halved, and patted dry
- 1/2 cup Kalamata olives about 85g, pitted; added in last 10 minutes of roasting
- 1/2 cup crumbled feta cheese about 75g; use PDO Greek feta for best flavor
For Garnish & Serving
- fresh parsley chopped, for garnish
- lemon slices for serving
Instructions
- Preheat your oven to 425°F (220°C) with the rack positioned in the center. Line a large rimmed sheet pan with foil or parchment if desired, then lightly grease the surface with olive oil.
- In a large bowl, whisk together 2 tablespoons olive oil, minced garlic, oregano, thyme, smoked paprika, cumin, salt, pepper, and the lemon zest and juice until combined. Taste and adjust seasoning as needed.
- Pat chicken thighs completely dry with paper towels, then coat thoroughly in the marinade, working it under the skin. Marinate for at least 10 minutes at room temperature, or up to 4 hours refrigerated.
- Toss the zucchini, red onion, cherry tomatoes, and drained artichoke hearts with the remaining 1 tablespoon of olive oil and a pinch of salt and pepper. Set the Kalamata olives aside for later.
- Spread the seasoned vegetables in a single layer on the prepared sheet pan, then nestle the marinated chicken thighs on top, skin-side up, spaced slightly apart. Drizzle any remaining marinade over everything.
- Roast at 425°F for 25 minutes, then scatter the Kalamata olives over the pan and return to the oven for another 12–15 minutes, until the chicken skin is golden and crispy and an instant-read thermometer reads 165°F.
- Rest the pan for 5 minutes, then top with crumbled feta and fresh parsley. Serve directly from the pan with lemon slices on the side.
Notes
- Dry the chicken skin thoroughly before marinating — even a quick pat with paper towels makes a significant difference in how crispy the skin gets.
- Don't skip the lemon zest; it adds a depth of citrus flavor that juice alone cannot replicate.
- Avoid crowding the pan — use an 18x13 inch sheet pan so everything roasts rather than steams. A crowded pan is the number one reason vegetables turn soggy.
- Add the Kalamata olives only in the last 10 minutes of roasting to prevent them from shriveling and turning bitter.
- For chicken breasts: reduce total roasting time to 20–22 minutes and monitor temperature closely to prevent drying out.
- Make-ahead tip: marinate the chicken and chop the vegetables up to 24 hours in advance; store separately in the refrigerator until ready to roast.
- Spicy variation: stir 1–2 tablespoons of harissa paste into the marinade for a North African-inspired kick.
- Add potatoes: toss cubed baby potatoes with olive oil and add from the very beginning — they'll be perfectly tender by the time the chicken is done.
- Storage: refrigerate leftovers in an airtight container for up to 4 days. Reheat on a sheet pan at 375°F for 10–12 minutes to maintain crispy skin.
- Freezer: the chicken freezes well for up to 2 months; freeze separately from the vegetables as zucchini and tomatoes turn soft after thawing.
Nutrition
Serving: 1ServingCalories: 480kcalCarbohydrates: 14gProtein: 38gFat: 28gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gCholesterol: 145mgSodium: 820mgPotassium: 680mgFiber: 4gSugar: 5gVitamin A: 20IUVitamin C: 35mgCalcium: 15mgIron: 18mg
Tried this recipe?Let us know how it was!