Classic Sheet Pan Mediterranean Chicken & Veggies — Olives, Feta, Oregano
This one-pan Mediterranean chicken and veggie recipe is perfect for a healthy and flavorful weeknight dinner with minimal cleanup.
Equipment
- Large sheet pan (18x13 inches)
- Parchment paper
- Tongs (optional)
Ingredients
Main Ingredients
- 1.5 lbs Boneless, skinless chicken thighs cut into 1-inch pieces
- 2 Bell peppers large (red, yellow, or orange), chopped into 1-inch pieces
- 1-2 Zucchini medium, cut into half-moons or 1-inch pieces
- 1 Red onion small, roughly chopped
- 1 pint Cherry or grape tomatoes left whole
- 1/2 cup Kalamata olives pitted
- 4 oz Feta cheese block, crumbled
Seasoning
- 3 tablespoons Olive oil good quality extra virgin
- 1 tablespoon Dried oregano
- 1 teaspoon Garlic powder
- 1 teaspoon Salt or to taste
- 1/2 teaspoon Black pepper or to taste
For Serving
- Fresh lemon wedges For serving
- Fresh parsley or dill For garnish (optional)
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.
- On the prepared sheet pan, combine the chicken pieces, bell peppers, zucchini, red onion, and cherry tomatoes.
- Drizzle olive oil generously over the ingredients and sprinkle with dried oregano, garlic powder, salt, and black pepper.
- Toss all ingredients on the sheet pan until evenly coated and spread into a single layer.
Cooking
- Roast for 20-25 minutes, or until chicken is cooked through and vegetables are tender-crisp and slightly charred.
Finishing & Serving
- Remove from oven, stir in Kalamata olives, and sprinkle crumbled feta cheese over the top.
- Serve immediately with fresh lemon wedges and optional parsley or dill for garnish.
Notes
For best results, avoid overcrowding the sheet pan to ensure proper browning of the chicken and vegetables. If necessary, use two sheet pans.