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Sheet Pan Mediterranean Chicken

A close-up of a sheet pan filled with Sheet Pan Mediterranean Chicken, roasted vegetables, olives, and feta cheese.
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A vibrant and healthy sheet pan dinner featuring lemon-herb marinated chicken with colorful vegetables, olives, and feta cheese. This recipe offers minimal cleanup and is perfect for a weeknight meal.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 red onion, cut into wedges
  • 1 pint cherry tomatoes
  • 1/2 cup Kalamata olives, pitted
  • 1/4 cup olive oil
  • 2 lemons, 1 juiced, 1 cut into wedges
  • 2 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 oz feta cheese, crumbled
  • Fresh parsley, chopped, for garnish

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, combine the chicken pieces, chopped bell peppers, red onion wedges, cherry tomatoes, and Kalamata olives.
  3. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, thyme, salt, and pepper.
  4. Pour the marinade over the chicken and vegetables. Toss to coat everything evenly.
  5. Spread the mixture in a single layer on a large baking sheet.
  6. Roast for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.
  7. Remove from the oven and sprinkle with crumbled feta cheese.
  8. Garnish with fresh parsley and serve immediately with lemon wedges on the side.

Notes

  • For meal prep bowls, divide the cooked chicken and vegetables into airtight containers. Store in the refrigerator for up to 3 days.
  • You can substitute chicken breasts for thighs, but adjust the cooking time to prevent drying out.
  • Serve with quinoa or a side salad for a complete meal.

Nutrition

Find it online: https://mdlatdmm.com/sheet-pan-mediterranean-chicken/