Sheet Pan Mediterranean Chicken

Sheet pan Mediterranean chicken takes me back to the time I wanted a dinner that felt light yet full of flavor so I tossed chicken and fresh vegetables with herbs and roasted everything together on a single pan. The kitchen smelled like a mix of garlic, lemon, and olive oil, and the colors coming out of the oven were so inviting.

It quickly became one of my go-to meals because it’s easy, vibrant, and healthy. The juicy chicken pairs perfectly with roasted zucchini, cherry tomatoes, and onions, while crumbles of feta cheese and fresh parsley finish it off beautifully. Every bite reminds me why simple ingredients can create the most delicious dishes.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Chicken breast – Lean and tender, absorbing all the Mediterranean flavors.
• Zucchini – Roasts perfectly with a slightly caramelized edge.
• Cherry tomatoes – Add sweetness and juiciness to the dish.
• Red onion – Offers a mild bite and beautiful color.
• Olive oil – Brings all the ingredients together and adds richness.
• Garlic – Infuses the chicken and veggies with bold flavor.
• Lemon – Adds a bright, zesty note.
• Dried oregano – A classic Mediterranean herb for earthy aroma.
• Feta cheese – Creamy, tangy crumbles that complete the dish.
• Fresh parsley – Adds a pop of freshness.
• Salt and pepper – Essential seasonings to enhance flavors.

Tools You’ll Need

• Sheet pan – The main tool to roast everything evenly.
• Mixing bowl – For tossing chicken and vegetables with seasoning.
• Tongs – To mix and spread the ingredients on the pan.
• Knife and cutting board – For chopping the vegetables.
• Zester – If you want to add extra lemon zest for brightness.

Instructions

Step 1:

I preheat my oven to 400°F and line a sheet pan with parchment paper.

Step 2:

In a mixing bowl, I combine chicken pieces, zucchini, cherry tomatoes, and onion with olive oil, minced garlic, lemon juice, oregano, salt, and pepper.

Step 3:

I spread everything evenly on the prepared sheet pan, making sure the chicken is not overcrowded so it roasts beautifully.

Step 4:

I roast for about 20-25 minutes, stirring once halfway through, until the chicken is cooked and the vegetables are tender and lightly caramelized.

Step 5:

Once out of the oven, I sprinkle the dish with crumbled feta cheese and chopped fresh parsley.

Step 6:

I serve it hot, sometimes with warm pita bread or fluffy couscous on the side.

Tips

I like to add a pinch of red pepper flakes for a touch of heat. You can also swap the chicken for shrimp or use other vegetables like bell peppers or eggplant. For extra flavor, marinate the chicken in the olive oil mixture for 30 minutes before roasting.

Ways to Serve

This sheet pan Mediterranean chicken is perfect on its own but also great over rice, quinoa, or a bed of greens for a lighter option. I also love serving it with tzatziki sauce on the side.

Frequently Asked Questions

Can I use chicken thighs instead of chicken breast?

Yes, chicken thighs work wonderfully and stay even juicier during roasting.

Can I make this ahead of time?

Absolutely, roast everything ahead and reheat gently before serving.

What other cheese can I use instead of feta?

Goat cheese or even parmesan can be used as an alternative topping.

See You in the Kitchen

I hope you try this sheet pan Mediterranean chicken because it’s a fresh, colorful, and delicious way to enjoy a healthy dinner without much effort. Let me know how you serve it at home.

Happy Cooking!

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