Mediterranean Chicken Sheet Pan Dinner
Juicy bone-in chicken thighs roast alongside zucchini, bell peppers, cherry tomatoes, and briny kalamata olives, all coated in a bright lemon-herb marinade and topped with creamy feta. This easy one-pan meal comes together in under an hour with minimal cleanup.
Equipment
- Large rimmed baking sheet - 18x13 inch / 46x33cm half sheet pan
- Instant-read meat thermometer - Essential for checking chicken doneness
- Large mixing bowl
- Small mixing bowl or measuring cup
- Whisk
- Chef's knife
- Cutting board
- Aluminum foil - For easy cleanup
- Tongs
- Microplane or zester - For lemon zest
Ingredients
- 4 bone-in, skin-on chicken thighs - about 2 lbs or 900g total
- 3 tablespoons extra virgin olive oil - 45ml, divided
- 3 tablespoons fresh lemon juice - 45ml, about 1 large lemon
- 1 teaspoon lemon zest
- 4 cloves garlic - minced
- 1½ teaspoons dried oregano
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- 1 teaspoon kosher salt - divided
- ½ teaspoon black pepper - divided
- 1 medium zucchini - about 200g, sliced into half-moons
- 1 large red bell pepper - cut into 1-inch pieces
- 1 large yellow bell pepper - cut into 1-inch pieces
- 1 medium red onion - cut into wedges
- 1 cup cherry tomatoes - 150g
- ½ cup pitted kalamata olives - 75g
- ¾ cup crumbled feta cheese - 115g
- 2 tablespoons fresh flat-leaf parsley - chopped, for garnish
- lemon wedges - for serving
Instructions
- In a small bowl, whisk together 2 tablespoons olive oil (reserve 1 tablespoon for vegetables), lemon juice, lemon zest, garlic, oregano, paprika, thyme, ½ teaspoon salt, and ¼ teaspoon pepper. Set aside one-third of the marinade for vegetables.
- Pat chicken thighs dry with paper towels. Place in a bowl and coat with the remaining two-thirds of the marinade. Refrigerate for at least 30 minutes or overnight.
- Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and drizzle with the reserved 1 tablespoon olive oil.
- Place sliced zucchini, bell peppers, onion wedges, and cherry tomatoes on the prepared pan. Drizzle with the reserved marinade and season with remaining ½ teaspoon salt and ¼ teaspoon pepper. Toss to coat.
- Nestle the marinated chicken thighs skin-side up on top of the vegetables, leaving space between pieces. Roast for 30 minutes without opening the oven.
- Scatter the kalamata olives and crumbled feta over the vegetables (not directly on the chicken skin). Return to oven and roast 10-15 minutes more until chicken reaches 165°F (74°C) and skin is crispy.
- Rest for 5 minutes, then garnish with fresh parsley and serve with lemon wedges on the side.
Notes
- Make it ahead: The chicken can marinate for up to 24 hours in the refrigerator for deeper flavor. Let it sit at room temperature for 10 minutes before roasting.
- Don't crowd the pan: Overcrowding traps steam and prevents caramelization. Use two pans if needed and rotate them halfway through cooking.
- Pat chicken dry: Removing surface moisture before marinating is essential for crispy skin — don't skip this step.
- Add feta and olives late: Feta melts and olives can become bitter if added too early. Add them in the final 10-15 minutes of roasting.
- Swap the protein: Use boneless chicken breasts (25-30 minutes), drumsticks (35-40 minutes), or boneless thighs (20-25 minutes) — adjust roasting times accordingly.
- Add chickpeas: Toss a drained can of chickpeas with the vegetables for extra protein and crispy texture.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat in a 375°F (190°C) oven for 15-20 minutes to restore crispy skin.
- Freeze: Freeze cooked chicken (without feta and fresh garnishes) in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Serving suggestions: Serve with basmati rice, couscous, warm pita bread, or a simple green salad. A dollop of tzatziki is also delicious on top.