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Oh, are you looking for a dinner that’s bursting with flavor, incredibly healthy, and practically cleans itself up? You’ve come to the right place! This Sheet pan Mediterranean chicken is seriously a weeknight game-changer. Imagine juicy lemon-herb chicken, colorful veggies like peppers and tomatoes, briny olives, and that perfect salty feta, all roasted to perfection on a single pan. It’s the kind of meal that shouts “delicious” without making you spend hours in the kitchen. You know, I used to be the *least* likely person to enjoy cooking, completely wiped out from my old corporate gig. But discovering the pure joy in creating something wonderful with my own two hands, like this Mediterranean chicken, totally changed things for me. It’s all about approachable food that tastes amazing and brings folks together, just like that single loaf of bread that started it all for me. I’m so excited to share this recipe with you! You can also follow our fun food adventures on Facebook!
- Why You'll Love This Sheet Pan Mediterranean Chicken
- Ingredients for Sheet Pan Mediterranean Chicken
- Making Your Sheet Pan Mediterranean Chicken
- Tips for the Best Sheet Pan Mediterranean Chicken
- Ingredient Notes and Substitutions
- Meal Prep and Storage for Sheet Pan Mediterranean Chicken
- Frequently Asked Questions about Sheet Pan Mediterranean Chicken
- Nutritional Information
Why You’ll Love This Sheet Pan Mediterranean Chicken
Seriously, friends, this recipe is a keeper! Here’s why you’re going to be obsessed:
- Dinner in a Flash: We’re talking about getting a vibrant, healthy meal on the table in about 40 minutes from start to finish. Perfect for those crazy weeknights!
- Effortless Everything: Prep? Super simple. Cleanup? Almost non-existent thanks to that parchment paper magic. You can genuinely relax after dinner!
- Flavor Explosion: The lemon and herbs give the chicken and veggies such a bright, zesty kick. And that salty feta? *Chef’s kiss!* It’s restaurant-quality taste right in your own kitchen.
- Healthy & Wholesome: Packed with lean protein and tons of colorful veggies, this is a meal you can feel really good about serving. It’s a fantastic way to get your Mediterranean Diet fix!
- Family Approved: Even the pickiest eaters tend to love this one. The flavors are exciting but not overwhelming, and who doesn’t love chicken and roasted veggies?
Ingredients for Sheet Pan Mediterranean Chicken
Alright, let’s get our ingredients ready! This is what you’ll need to whip up this amazing sheet pan Mediterranean chicken. Don’t worry, these are all super common things you probably already have or can grab easily at the grocery store. Trust me, the combination is just *perfect*.
- About 1.5 pounds of boneless, skinless chicken thighs – I like to cut them into roughly 1-inch pieces so they cook up nice and evenly.
- 1 beautiful red bell pepper, chopped up.
- And a sunny yellow bell pepper, chopped up too! Color is key here, folks.
- 1 red onion, cut into wedges. Those little wedges get so sweet when they roast.
- A whole pint of cherry tomatoes. They’ll burst and get all jammy and delicious.
- A good half cup of Kalamata olives, make sure they’re pitted!
- 1/4 cup of good olive oil – the heart of our marinade.
- 2 lemons: Juice one for the marinade and cut the other into wedges for serving. That bright citrus is everything!
- 2 teaspoons of dried oregano.
- 1 teaspoon of dried thyme.
- 1 teaspoon of garlic powder – easy peasy flavour boost!
- A half teaspoon of salt.
- And a quarter teaspoon of black pepper.
- About 4 ounces of feta cheese, crumbled up right before you’re ready to serve.
- And finally, some fresh parsley, chopped up for that pop of green and fresh flavor as a garnish.
Making Your Sheet Pan Mediterranean Chicken
Alright, let’s get this deliciousness cookin’! Making this Sheet pan Mediterranean chicken is honestly as easy as tossing everything onto a pan. You really can’t mess this up, which is why I love it so much for busy nights. Follow along here, and you’ll have an amazing meal ready to go in no time!
Prepare Your Ingredients
First things first, let’s get that oven heated up. Crank it to 400°F (200°C). Seriously, get it nice and hot! And for the easiest cleanup ever – trust me on this – grab a big sheet pan and line it with parchment paper. Now, into a large bowl, toss your cut-up chicken pieces, those colorful bell peppers, red onion wedges, and those little cherry tomatoes, along with the olives. Just get it all in there!
Crafting the Lemon Herb Marinade
Next up, the magic. Grab a smaller bowl and whisk together the olive oil, that fresh lemon juice, oregano, thyme, garlic powder, salt, and pepper. Give it a good whisk until it’s all beautifully combined and smells incredible. This is where all that fantastic Mediterranean flavor really starts!
Marinating and Roasting
Now, pour that lovely lemony, herby marinade all over the chicken and veggies in the big bowl. Get your hands in there (or use a spoon!) and toss everything around until it’s all nicely coated. Then, carefully spread this mixture out in a single layer on your prepared baking sheet. Don’t overcrowd the pan! Once it’s all spread out, pop it into that hot oven. It’ll need about 20 to 25 minutes. You’ll know it’s ready when the chicken is cooked through – no pink bits! – and the veggies are tender and starting to get those lovely browned edges.
Finishing Touches and Serving
Once it’s outta the oven and looking gorgeous, sprinkle that crumbled feta cheese all over the top. Oh, and a little sprinkle of fresh parsley for garnish makes it look just restaurant-fancy! Serve it up right away with those lemon wedges on the side so everyone can add an extra squeeze if they like. Enjoy!
Tips for the Best Sheet Pan Mediterranean Chicken
Want to make this Sheet pan Mediterranean chicken absolutely sing? I’ve picked up a few tricks along the way that really make a difference. It’s all about those little details that elevate a good meal to a *wow* meal, you know? Don’t be afraid to experiment a little or check out more tips on the blog!
For starters, don’t overcrowd your pan! Seriously, this is crucial. If you pile everything too high, the veggies will steam instead of roast, and you won’t get those lovely caramelized bits. If your pan looks too full, just use a second one. Trust me, it’s worth it. Also, make sure your oven is truly preheated to 400°F. That initial blast of heat is key for getting that gorgeous sear on the chicken and tenderizing the veggies quickly. And when it comes to the chicken, thigh meat is pretty forgiving, but if you’re using breast, keep an eye on it – you don’t want to overcook it and end up with dry chicken!
Ingredient Notes and Substitutions
Okay, let’s chat about these ingredients for our Sheet pan Mediterranean chicken. Sometimes life throws you curveballs, like an empty olive jar or a craving for a different veggie, and that’s totally okay! If you’re not a fan of thighs, boneless, skinless chicken breast works just fine here – just toss it in for about 15-20 minutes, as it cooks a bit faster. And feel free to swap out those Kalamata olives for Castelvetrano if you prefer something a little milder. Zucchini or even some broccoli florets would be lovely additions if you’ve got them hanging around!
Meal Prep and Storage for Sheet Pan Mediterranean Chicken
This Sheet pan Mediterranean chicken is practically designed for leftovers and future deliciousness! It’s seriously the best for making meal prep bowls. Once everything has cooled down a bit, just portion the chicken and veggies into your favorite airtight containers. They’ll stay good in the fridge for up to 3 days, which means you’ve got lunch or a quick dinner sorted for a few days. To reheat, I usually pop them in the microwave for a minute or two, or you can even give them a quick toss back in a warm oven or on a skillet if you want to freshen things up a bit. Super easy, right?
Frequently Asked Questions about Sheet Pan Mediterranean Chicken
Got a few questions swirling in your head about this amazing Sheet pan Mediterranean chicken? I totally get it! Here are some common ones that pop up:
Can I use chicken breast instead of thighs?
You absolutely can! Just keep in mind that chicken breast cooks a little faster and can dry out more easily. I’d suggest cutting your chicken breast into bite-sized pieces and roasting for about 15-20 minutes, checking for doneness carefully to avoid overcooking. Thighs are a little more forgiving, but breast works great too!
What other vegetables work well in this recipe?
Oh, the possibilities are endless! This recipe is super flexible. Feel free to toss in some chopped zucchini, broccoli florets, red onion wedges (if you didn’t use them in the first place!), or even some asparagus spears. Just make sure to cut them to a similar size so they cook evenly with the chicken. Get creative!
How long does it take to cook this Sheet pan Mediterranean chicken?
The beauty of this recipe is its speed! We’re talking about a total time of around 40 minutes, with about 20-25 minutes of that actually being in the oven. The prep is super quick, and cleanup is a breeze, making it a perfect healthy weeknight meal that fits right into a busy schedule. It’s one of my favorite one pan dinners for exactly this reason.
Is this recipe suitable for the Mediterranean diet?
Absolutely! This Sheet pan Mediterranean chicken is practically built for the Mediterranean diet. It’s loaded with vegetables, healthy fats from the olive oil and olives, and lean protein from the chicken. The fresh lemon and herbs add tons of flavor without relying on heavy sauces. It’s a fantastic way to get those delicious Mediterranean flavors in a simple, wholesome meal!
Nutritional Information
Just a heads-up, folks! These numbers are estimates for our Sheet pan Mediterranean chicken, and they can vary a bit depending on the exact brands and ingredients you use. But this gives you a good idea of what you’re working with. It’s packed with goodness!
Per serving (approximate):
- Calories: 450
- Fat: 25g (including 7g saturated, 18g unsaturated)
- Protein: 35g
- Carbohydrates: 20g
- Fiber: 4g
- Sugar: 8g
- Sodium: 600mg
- Cholesterol: 120mg
Sheet Pan Mediterranean Chicken and Vegetables
A simple and flavorful sheet pan dinner featuring lemon-herb marinated chicken, colorful vegetables, olives, and feta cheese. Perfect for a healthy weeknight meal with minimal cleanup.
- Prep Time: 15 min
- Cook Time: 25 min
- Total Time: 40 min
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 red onion, cut into wedges
- 1 pint cherry tomatoes
- 1/2 cup Kalamata olives, pitted
- 1/4 cup olive oil
- 2 lemons, 1 juiced, 1 cut into wedges
- 2 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 oz feta cheese, crumbled
- Fresh parsley, chopped, for garnish
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- In a large bowl, combine the chicken pieces, chopped bell peppers, red onion wedges, cherry tomatoes, and Kalamata olives.
- In a small bowl, whisk together the olive oil, lemon juice, dried oregano, dried thyme, garlic powder, salt, and black pepper.
- Pour the marinade over the chicken and vegetables. Toss everything together until well coated.
- Spread the mixture in a single layer on the prepared baking sheet.
- Roast for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.
- Remove from the oven and sprinkle with crumbled feta cheese.
- Garnish with fresh parsley and serve immediately with lemon wedges on the side.
Notes
- For meal prep, divide the cooked chicken and vegetables into containers. Store in the refrigerator for up to 3 days.
- You can substitute chicken breast for thighs if preferred, but adjust cooking time to prevent drying out.
- Add other vegetables like zucchini or broccoli florets if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 120mg
