Zesty Mediterranean Sheet Pan Chicken with Roasted Veggies
This Mediterranean-inspired sheet pan chicken and veggie recipe is a vibrant and healthy meal perfect for a weeknight dinner.
Equipment
- Large baking sheet
- Large bowl
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken thighs cut into 1-inch chunks
- 1 red bell pepper cut into 1-inch pieces
- 1 zucchini cut into 1-inch pieces
- 1 pint cherry tomatoes
- 1/2 red onion cut into wedges
- 1/4 cup pitted Kalamata olives halved
Seasoning & Dressing
- 2 tbsp olive oil
- 1 tbsp dried oregano
- 1 tsp garlic powder
- 1/2 tsp dried basil
- Salt and black pepper to taste
- 1 lemon juice of
- fresh parsley chopped (for garnish)
- Crumbled feta cheese (for garnish, optional)
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a large bowl, combine the chicken chunks, bell pepper, zucchini, cherry tomatoes, red onion, and Kalamata olives.
- Drizzle olive oil over the mixture and sprinkle with oregano, garlic powder, basil, salt, and pepper. Toss until everything is well coated.
Cooking
- Spread the chicken and vegetables in a single layer on the prepared baking sheet, ensuring even spacing.
- Roast for 25-30 minutes, or until the chicken is cooked through and vegetables are tender-crisp. Toss halfway through cooking.
Finishing
- Remove from the oven, squeeze fresh lemon juice over the dish, and garnish with chopped parsley and optional feta cheese before serving.
Notes
This recipe is easily customizable with other vegetables like broccoli, asparagus, or bell peppers. For an extra kick, add a pinch of red pepper flakes with the seasonings. Ensure chicken reaches an internal temperature of 165°F (74°C) for food safety. Serve with a side of quinoa or couscous for a more complete meal.