Mediterranean Sheet Pan Chicken Dinner is a Mediterranean chicken recipe that combines roasted chicken thighs, artichokes, tomatoes, and olives on a sheet pan for easy cleanup, bold citrus flavor, and weeknight convenience. Lemon, olive oil, oregano, and roasted vegetables cook together at high heat so the chicken skin turns crisp while the vegetables soak up the savory juices.
If you enjoy the flavors in this Mediterranean chicken dish, you might also enjoy our Greek Lemon Chicken and Potatoes or our Greek Chicken Meatballs with Lemon Spinach Orzo.
Mediterranean Sheet Pan Chicken Recipe at a Glance 🔎
- 🕒 Prep Time: 10 minutes
- ⏱️ Cook Time: 40-45 minutes
- 🧊 Optional Chill: None
- 👥 Servings: 4
- 🔥 Cook Method: Oven Roasting
- 🍽️ Cuisine (or General Category): Mediterranean
- 👩🍳 Pair With: Couscous, lemon rice or Greek Lemon Potatoes, warm pita and Tzatziki Sauce
- ⭐ Difficulty Level: Easy
Need an AI‑Friendly Version? Summarize or save this recipe on Chat GPT, Google AI, or Claude.
Disclaimer: AI summaries may vary and are not guaranteed to match the original recipe provided here.
We've made this sheet pan chicken for family dinners often. Serving it with warm pita lets everyone soak up the lemony roasting juices. ~Jami
Jump to:
Why We Love This Recipe
- One-Pan Simplicity: After a quick toss in a bowl, everything roasts together on a single sheet pan for an easy dinner with minimal cleanup. For more sheet pan dinners, try our Sheet Pan Sausage and Potatoes or this Spicy Shrimp and Veggie Sheet Pan.
- Bright Mediterranean Flavor: Lemon, garlic, olives, and oregano create the fresh, savory flavors typical of Mediterranean chicken recipes.
- Crispy Chicken Skin: Roasting the chicken thighs at high heat gives the skin a golden crisp texture while the meat stays juicy.
- Vegetables That Cook In Chicken Juices: Artichokes, tomatoes, and peppers absorb the roasting juices for incredible flavor.
Key Ingredients
Here's everything you'll need to make this delicious sheet pan dinner.
- Chicken Thighs: Bone-in skin-on thighs roast beautifully on a sheet pan because the skin crisps while the meat stays tender.
- Marinated Artichoke Hearts: These add tangy Mediterranean flavor and help create a flavorful roasting base.
- Cherry Tomatoes: Tomatoes burst while roasting and release juices that blend with the olive oil and lemon.
- Red Onion: Onion wedges caramelize in the oven and balance the acidity of the lemon and artichokes.
- Yellow Bell Pepper: Roasted peppers add sweetness and color to the dish while keeping the vegetable mix tender.
- Kalamata Olives: Briny olives add the signature Mediterranean flavor that ties everything together. We use them in our Mediterranean Baked Fish Recipe, too.
- Garlic Cloves: Minced garlic roasts into a sweet, mellow flavor.
- Lemon Zest And Juice: Lemon brightens the entire pan and gives the chicken a fresh Mediterranean finish.
- Olive Oil: Olive oil helps crisp the chicken skin and coats the vegetables so they roast evenly.
- Dried Oregano: Oregano brings classic Greek flavor that pairs perfectly with chicken and lemon.
- Paprika: Adds warm color and subtle smoky depth.
- Garlic Powder: Reinforces the garlic flavor throughout the seasoning.
- Feta Cheese: Adds a salty tang and traditional flavor.
- Fresh Parsley: Sprinkled on top at the end for fresh color and flavor.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Chicken Thighs: Boneless chicken thighs or chicken breasts work well, but cook slightly faster.
- Artichokes: Use canned artichoke hearts if marinated ones are unavailable.
- Roasted Red Peppers: Substitute zucchini or potatoes. Cooking times may vary.
How To Make Mediterranean Sheet Pan Chicken
STEP ONE: Toss the Chicken and Vegetables Together
Pat the chicken thighs dry. Place them in a large bowl with the marinated artichokes, halved tomatoes, red onion wedges, olives, smashed garlic, lemon zest, lemon juice, olive oil, oregano, paprika, garlic powder, crushed red pepper flakes (if using), salt, and pepper.
Toss gently until the chicken and vegetables are evenly coated.
STEP TWO: Arrange the Sheet Pan
Spread the chicken and vegetable mixture evenly across a large sheet pan. Place the chicken thighs with the skin side up, leaving space between vegetables.
STEP THREE: Roast the Chicken and Vegetables
Place the sheet pan in a 425°F oven and roast for about 40 to 45 minutes, or until the chicken reaches an internal temperature of 165°F.
STEP FOUR: Finish with Feta and Fresh Herbs
Remove the pan from the oven and sprinkle crumbled feta cheese and fresh parsley over the hot chicken and vegetables.
Serve with lemon wedges and pair with couscous, creamy lemon orzo, or warm pita.
Save This Recipe 💌
Enter your email below and we'll send it to your inbox. Plus, you'll get new recipes from us each week!
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Pat the chicken dry so the skin crisps during roasting.
✔️ DO Spread vegetables in a single layer so they roast instead of steaming.
❌ DO NOT Overcrowd the sheet pan.
Storage
Store leftover Mediterranean sheet pan chicken in an airtight container in the refrigerator for 3 to 4 days. Reheat in a 350°F oven until warmed through or microwave in short intervals. The chicken and vegetables can also be frozen for up to two months.
Mediterranean Sheet Pan Chicken FAQs
Mediterranean sheet pan chicken is a one-pan roasted chicken recipe made with olive oil, lemon, herbs, and vegetables. The chicken and vegetables roast together, so the juices create a flavorful sauce typical of Mediterranean cooking.
Common vegetables include tomatoes, red onions, peppers, potatoes, zucchini, and artichokes. These vegetables roast well and complement the lemon and olive flavors. Cooking times may vary.
Yes, potatoes are often added to Mediterranean sheet pan chicken recipes. Cut them into small pieces so they cook evenly with the chicken.
Did You Try This Recipe?
Leave a ⭐️⭐️⭐️⭐️⭐️ rating and comment below. Don't forget to share it on Instagram, Facebook, & Pinterest. Thank you! 💛
📖 Recipe
Mediterranean Sheet Pan Chicken Dinner
Equipment
- Extra-large sheet pan
- Large Mixing Bowl
- Tongs or Large Spoon
- Meat thermometer
Ingredients
- 6 bone-in skin-on chicken thighs
- 1 (12 to 14 ounce) jar marinated quartered artichoke hearts drained lightly
- 1 cup cherry or grape tomatoes halved
- 1 medium red onion cut into wedges
- 1 medium yellow bell pepper cut into large chunks
- ½ cup pitted kalamata olives
- 4 to 5 garlic cloves minced
- ⅓ cup feta cheese
- 1 lemon zested and juiced
- 2 to 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ¼ teaspoon crushed red pepper flakes optional
- Salt and pepper
- Fresh parsley for serving
Instructions
- Pat the chicken thighs dry so the skin roasts well.
- Place the chicken thighs in a large bowl along with the artichokes, halved tomatoes, red onion wedges, yellow bell pepper, kalamata olives, minced garlic, lemon zest, lemon juice, olive oil, oregano, paprika, garlic powder, red pepper flakes (if using), salt, and pepper. Gently toss everything together so the chicken and vegetables are coated in the lemony olive oil mixture.
- Spread the vegetable mixture evenly across an extra-large sheet pan. Arrange the chicken thighs skin side up in the open spaces between the vegetables, so everything roasts evenly.
- Transfer the sheet pan to a 425°F oven and roast for about 40 to 45 minutes. The chicken should reach an internal temperature of 165°F and the skin should be crisp and golden.
- Sprinkle fresh parsley and feta cheese over the roasted chicken and vegetables. Serve hot with lemon wedges and pair with couscous, lemon rice, or warm pita to soak up the pan juices.
Save This Recipe 💌
Enter your email below and we'll send it to your inbox. Plus, you'll get new recipes from us each week!
Video
Notes
- Pat the chicken dry before seasoning so the skin crisps properly.
- Roast at high heat so the vegetables caramelize and the chicken browns.
- Let the pan rest for a few minutes after roasting so the juices settle.
Jami Powell says
An easy sheet pan chicken dinner that's packed with flavor!