Mediterranean Sheet Pan Chicken Dinner
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.
Servings: 4
Calories: 637kcal
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.
Video
Notes
Cooking Notes
Roast the chicken thighs skin side up so the skin becomes crisp while the vegetables cook. Spreading the vegetables in a single layer helps them roast properly rather than steam.
Tips for Best Results
- 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.
Nutrition
Calories: 637kcal | Carbohydrates: 12g | Protein: 39g | Fat: 49g | Saturated Fat: 13g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 23g | Trans Fat: 0.2g | Cholesterol: 224mg | Sodium: 581mg | Potassium: 725mg | Fiber: 3g | Sugar: 3g | Vitamin A: 959IU | Vitamin C: 77mg | Calcium: 123mg | Iron: 3mg
