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Sheet Pan Mediterranean Chicken

Juicy herb-marinated chicken thighs roasted with colorful vegetables, Kalamata olives, cherry tomatoes, and crumbled feta — all on one pan for an easy, flavor-packed Mediterranean dinner.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Marinade
  • 6 bone-in skin-on chicken thighs about 3 lbs total, patted completely dry
  • 0.33 cup extra virgin olive oil
  • 2 large lemons juice and zest
  • 6 garlic cloves minced
  • 2 tsp dried oregano
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp dried thyme
  • 0.5 tsp red pepper flakes optional
  • 1.5 tsp salt
  • 0.5 tsp black pepper
Vegetables
  • 1 large red onion cut into wedges
  • 2 medium zucchini sliced into 1/2-inch rounds
  • 2 bell peppers any color, cut into strips
  • 1 cup cherry tomatoes added in last 15 minutes
  • 0.5 cup Kalamata olives pitted
  • 4 oz feta cheese crumbled
To Serve
  • 1 handful fresh parsley chopped
  • 1 handful fresh dill chopped
  • 1 warm pita bread or crusty sourdough for serving

Equipment

  • 1 Large rimmed baking sheet (half-sheet pan, 18x13 inch)
  • 1 Large mixing bowl
  • 1 Instant-read thermometer

Method
 

Marinade & Prep
  1. In a large bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, oregano, smoked paprika, cumin, thyme, red pepper flakes, salt, and black pepper.
  2. Pat chicken thighs completely dry with paper towels — this is critical for crispy skin. Add to the marinade and turn to coat every surface. Cover and marinate in the refrigerator for at least 2 hours, ideally overnight.
  3. Preheat oven to 425°F (220°C). Place a rack in the center position.
Roast
  1. Add zucchini, bell peppers, and red onion to the remaining marinade in the bowl and toss to coat. Spread vegetables across the baking sheet. Nestle the chicken thighs skin-side up among the vegetables, making sure the skin is not submerged in liquid.
  2. Roast for 25 minutes until the vegetables begin to soften and caramelize and the chicken starts turning golden.
  3. Scatter cherry tomatoes and Kalamata olives over the vegetables. Return to the oven for 15 more minutes.
  4. Check chicken is cooked through (internal temperature 165°F / 74°C). Scatter feta cheese over everything. Switch to broil for 2-3 minutes until feta is golden-edged and chicken skin is extra crispy. Watch closely.
Serve
  1. Let rest 5 minutes. Garnish generously with fresh parsley and dill. Serve directly from the pan with warm pita bread.

Notes

For the crispiest skin, marinate overnight and make sure the chicken is not sitting in liquid on the pan. Leftovers are fantastic the next day stuffed into a warm pita with tzatziki.