This Mediterranean Chicken is made on a sheet pan and is full of clean succulent flavor. It comes together fast for a quick healthy and delicious dinner. Video. For more quick dinner ideas, take a look at these 25 Best Sheet-Pan Dinners!
You and I are all as much continuous with the physical universe as a wave is continuous with the ocean.
Alan Watts
Sheet pan dinners are known for their ease and this Mediterranean Chicken is no exception. The combo of these common Mediterranean ingredients creates flavors that are so deliciously satisfying.
We love using chicken thighs as they do best with a longer oven time giving the veggies a chance to lightly char. The flavors are simple relying on fresh herbs, olive oil, lemon and garlic to create savory tender chicken. As the chicken and vegetables roast, the flavors marry and transform into a luscious succulent meal. Feta is a perfect compliment, but totally optional.
Mediterranean Chicken Bake Video
Table of Contents
Mediterranean Sheet Pan Chicken Ingredients
- Chicken Thighs- for succulent flavor and tenderness. (Swap out for breasts; remove from oven when they reach 165F.)
- Lemon– both zest and juice enliven the chicken and veggies.
- Feta (optional)- totally compliments.
- See the recipe card below for a full list of ingredients and measurements.
How to Make Sheet Pan Mediterranean Chicken
STEP ONE– Mix together the flavorful marinade: olive oil, lemon zest, garlic, rosemary, oregano, coriander, smoked paprika, dijon mustard, salt and pepper.
Reserve about 1 1/2 tablespoons of the marinade in a separate bowl and set this aside. (This will be rubbed on the veggies.)
STEP TWO– Rub the larger portion of marinade on the chicken thighs. Let them marninate for at least 1/2 an hour; longer is even better, up to overnight.
STEP THREE– Mix the reserved marinade with 1 tablespoon olive oil and gently toss chickpeas, olives, artichoke hearts, bell pepper, cherry tomatoes, and onion together.
STEP FOUR– Arrange the chicken and veggie mixture on the pan in a mostly single layer. Spoon lemon juice over the top. Bake for 20-25 minutes. The chicken thighs should register 185F or higher.
Sheet Pan Mediterranean Chicken Variations
- Make it Plant-based. Replace the chicken with Tofu for a vegan version.
- Change up the veggies! Add zucchini, mushrooms, eggplant, red bell peppers, or sweet potato.
- Make it spicy– add a little cayenne to the marinade.
What To Serve With Mediterranean Chicken
- Rosemary Olive Sourdough Bread
- Instant Pot Polenta | Pressure Cooker Polenta
- Simple Braised French Lentils
- Cauliflower Rice
- Couscous
- Quinoa
Mediterranean Baked Chicken FAQs
Yes, skip the chicken and double the chickpeas or increase the veggies adding more like zucchini, peppers, and mushrooms.
The Mediterranean diet includes clean fresh food with simple preparation that relies on fresh produce, olive oil, herbs and spices to create flavor. It is known to help lower inflammation, improve blood vessel functions, reduce the risk of diabetes and promotes a healthy lifestyle.
It is recommended to cook to an internal temperature of 170-185F for optimal flavor and tenderness. Chicken thighs are a darker meat with more connective tissue that turns into gelatin as the thighs cook, resulting in juicy and tender meat.
More Recipes You May Enjoy!
- Greek Salmon Bowls
- Mediterranean Chard Salad
- Mediterranean Split Pea Soup
- Classic Greek Salad
- Grilled Eggplant with Greek Relish and Creamy Polenta
Hope you enjoy this easy Mediterranean Chicken!
Love this recipe? Please let us know in the comments and leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating below the recipe card.
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Sheet Pan Mediterranean Chicken
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4-6 servings
- Category: Dinner, main
- Method: Baked
- Cuisine: Mediterranean
- Diet: Gluten Free
Description
Mediterranean Chicken with veggies, chickpeas, olives and herbs. A delicious sheet pan dinner that is easy to make and easy to clean up!
Ingredients
Marinade
- 1/4 cup olive oil
- zest of 1 lemon
- 4 garlic cloves, minced or pressed
- 1 tablespoon fresh rosemary, chopped
- 1 1/2 teaspoons oregano, dried
- 1 teaspoon coriander, ground
- 1/2 teaspoon smoked paprika
- 1 tablespoon dijon mustard
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
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- 1 1/2 pounds skinless boneless chicken thighs ( or breasts)
- 15 ounces chickpeas, canned or soaked and cooked
- 1/2 cup kalamata olives
- 15 ounces artichoke hearts (in water or frozen)
- 1 yellow bell pepper
- 1 cup cherry or grape tomatoes
- 1 small or 1/2 a large red onion
- 1/4 cup lemon juice
Serve over rice, couscous, or quinoa, with lemon wedges and feta if desired.
Instructions
- Preheat the oven to 450F. Mix together olive oil, lemon zest, garlic, rosemary, oregano, coriander, smoked paprika, dijon mustard, salt and pepper. Reserve 1 1/2 tablespoons of the marinade in a separate bowl and set this aside.
- Rub the larger portion of marinade on the chicken thighs. Let them sit for at least 1/2 an hour, longer is even better, up to overnight.
- Gently toss the reserved marinade with the chickpeas, olives, artichoke hearts, bell pepper, cherry tomatoes, and onion together. Add a splash more olive oil if needed.
- Line a baking sheet with parchment or oil it well. Arrange chicken and veggie mixture on the pan in mostly a single layer. Gently spoon lemon juice over the top being mindful of the rub. Sprinkle with a little salt and pepper (optional!).
- Bake for 20 minutes until chicken thighs are 175F or breasts reach 165F
Notes
Serve with couscous, quinoa, farro or pasta if desired.
Nutrition
- Serving Size: 1 thigh+ 3/4 cup veggies
- Calories: 472
- Sugar: 4.5 g
- Sodium: 742 mg
- Fat: 16.3 g
- Saturated Fat: 2.6 g
- Carbohydrates: 51.3 g
- Fiber: 21.7 g
- Protein: 38.4 g
- Cholesterol: 82.7 mg
Wow! Fantastic! My husband and I both enjoyed this so much. Used chicken breasts instead of thighs. The meat was tender and juicy, and the veggies were perfectly done. Thank you!
Wonderful to hear this Jeanne!
This is absolutely delicious. I served it over farro sprinkled with a bit of feta. My husband and I absolutely love all the recipes we have tried from Feasting at Home! It was also reasonably simple to prepare with only a little effort—another winner to add to our meal rotation.
Wonderful to hear Carolyn!
Wow! I can’t believe how easy & delicious this was. We followed the recipe exactly, except left out artichokes & olives & added in zucchini. Will definitely make this again.
Great to hear Mary!
I substituted smoked chipotle powder for paprika and left out the olives to the reduce salt, instead choosing feta to balance the salt. I also doubled the veggies , they were so tasty! It was ABSOLUTELY DELICIOUS. Enjoyed by all. I enjoyed your recipe so much in fact I’m scanning more sheet pan recipes for tonight’s dinner. I
Perfect Rita! Love how you adapted it.
So simple and delicious! I made it with farro, went really well together.
Sounds great! Happy you enjoyed Silvia!
This was so delicious. I was a bit at my wit’s end trying to figure out new weeknight meals, and this one fit the bill…quick and tasty! Thanks so much. I’ve just discovered your site so this was my first recipe to try…looking forward to trying others!
Awesome Lisa! Welcome, so happy you are here!
A delicious and simple meal. My family loved it! Thanks for sharing. We will be making it often.
Wonderful Jennifer, we really appreciate your review!
This was so easy on a busy night and delicious. My frozen artichoke hearts were looking sad so I subbed broccolini for something green and served over regular couscous. This will definitely be going in the rotation. Thank you for all of your always delicious dinner ideas.
Perfect Alex, so glad you gave it a try!
This was so easy on a busy night and delicious. My frozen artichoke hearts were looking sad so I subbed broccolini for something green and served over regular couscous. This will definitely be going in the rotation. Thank you for all of your always delicious dinner ideas.
So glad to heqr this Alex!
So yummy and healthy! I put the olives on only half the pan, right before roasting, since half of my family doesn’t eat them.
Great!
I just made this for dinner and it is so amazingly delicious and was super and easy to put together. I added the feta and some parsley and it is perfection!
Awesome Joelle, thanks for the review!
Great, easy delicious dish to make albeit I made it „my kid friendly“ who does not like olives and chickpeas ..
Glad you enjoyed!
This is a wonderful recipe – easy to put together and delicious. Perfect for a weeknight supper!
Glad you enjoyed! Thanks for the review!
As far as I can tell, there is no way to share your recipes with others. I’m trying to send my son healthy recipes, and can’t find any way to get to a address. Search bar to send them the link. It would be great to be able to do…
Hi Patty! It is right below the recipe card-“Share this with the World”- do you see it?
So good! I have probably rated this recipe in the past since I make it often, but I’m inspired to do so again. This time I marinated the chicken for 24 hours, which made it extra tasty. I also quartered zucchini straight from the garden into big chunks and added them during the last 8 minutes of cooking.
Love it Karen!
made just the chicken portion of this recipe and kids said it was the best chicken they have ever eating!
Yay! Love hearing that.:)