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 | 60-sec Video
Table of Contents
MediterRanean Chicken Ingredients
Ingredient Notes
- 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.
Mediterranean Chicken Instructions
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.
What To Serve With Mediterranean Chicken
- Rosemary Olive Sourdough Bread
- Instant Pot Polenta | Pressure Cooker Polenta
- Simple Braised French Lentils
- Cauliflower Rice
- Couscous
- Quinoa
Recipe 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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Mediteranean Chicken
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4–6 servings 1x
- 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
____
- 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
What a fabulous recipe. Easy, delicious and healthy! Loved it! Yay, another for the rotation.
Thanks Janet, so happy you enjoyed!
Yum!
Great to hear!
To “LIVE” for. We loved it! Thank you.
Haha yes! Great to hear!
Oh my goodness this sounds divine but – the sugar and carb numbers are scaring me as I’m pre-diabetic. What ingredients are contributing to this? (chickpeas?? nothing on the list screams ‘sugar’ to me) Can I tweak this somehow?
So it looks like the sugars and carbs are from the chickpeas, artichoke hearts, and a little from the tomatoes. Hope that helps Bambri!
Tonia, thanks for the info!
🙂
Can we use Bone-in Chicken Thighs
Yes! They may take just a little longer to bake.
I cannot express how delicious this chicken dish was. I served it with the carrot quinoa salad, and it was absolutely delicious. Didn’t use the feta as a topping but will certainly do so next time. Had leftovers two days later, and it was even better. So sad there’s nothing left.
Yay Ursula, so happy you are enjoying!
Amazing! I substituted chickpeas for Goya canned Small White Beans (rinsed). Have sliced kalamatas and was just the right amout of pop. Chicken thighs were perfection. Feta crumbles are really a nice touch to the meal. Family loved it. Served on top of long grain rice and side of fresh cooked baby spinach in butter.
Sounds perfect Brenda! So glad you enjoyed.
Scrumptious flavors! Thanks for another wonderful recipe to put into my rotation!
Glad you enjoyed this!
This has become a favourite in our home, it’s so delicious and I often add eggplant, and zucchini.
Great to hear Patricia. The additions sound so good!
Delish and easy!
This was so good!!! I substituted tofu for chicken – amazing! The chickpeas were my favorite part. Thank you for another great one!
Oh perfect, great to hear!
another winner!
Great to hear Ana!
Another great recipe from my favorite blog! I was out of artichoke hearts but this was still excellent. Can’t wait to make it again.
Glad to hear this Michie!
Amazing recipe! A quick, easy, healthy, and delicious weeknight dinner.
So happy you enjoyed this Jessica!
This recipe was absolutely delicious. Can’t wait to make it again!
Great to hear!
We LOVED the flavor the marinade lent to everything! Our chickpeas turned out a bit crunchy – we used basic dry chickpeas. Should we have soaked/boiled/otherwise cooked them first? (We served over orzo and can highly recommend that!) Thank you for making a sheet pan chicken meal so interesting.
Oh shoot! Yes, this recipe is meant for cooked chickpeas. We specified that now in recipe card, sorry for the confusion!
We’ll definitely have to try the recipe again now! 😂 I imagine it’ll be a slightly different experience…
🙂
This was another winner. I used skin-on chicken. Juicy! Hubby enjoyed the chickpeas…it’s a first. xx
Glad you enjoyed this!
Delicious meal! Added spring asparagus and served with rice. Thank you for another great recipe!
Glad to hear this Danita!
This was great! Served it over orzo and it was amazing
Oh so great to hear!
Perfect! Everyone loved it!
great to hear!
Excellent flavors and textures. I love this combination of ingredients. Not only do they taste great together, they also create incredible visual appeal. I marinated the chicken for nearly 6 hours, adding some lemon juice to the marinade; the chicken tasted fantastic. I served it with farro, a perfect accompaniment.
Perfect Karen! So happy you enjoyed it!
I served it over farro as well and added some crumbled feta on top. Fantastic!
Sounds perfect!
I noticed in the photo that the finished dish had lemon wedges? Loved the recipe
, will be one of our favourites ❤️
Hi Wendy, yes feel free to add lemon wedges! The recipe now includes that suggestion. 🙂
This was delicious. My husband called it Mediterranean on steroids. Added extra tomatoes and peppers. So many possibilities….. Regular rotation at this house!
Haha, glad you enjoyed!
This looks delicious, but are you sure about the nutrition info? Is it meant to be for the whole recipe or per serving?
Hi Sarah, this is for one serving.
What would the fat content of this recipe be if chicken breasts were used instead of thighs?
Chicken breasts are about 1/2 the fat of thighs.