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Sheet Pan Mediterranean Chicken

This easy sheet pan Mediterranean chicken is packed with juicy chicken thighs, fresh veggies, and flavorful herbs. Perfect for a fast, healthy weeknight dinner ready in 30 minutes!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 234 kcal

Equipment

  • 1 Sheet pan lined with parchment paper

Ingredients
  

Main ingredients

  • 2 tablespoon olive oil or avocado oil
  • 2 lemons 1 juiced, 1 sliced
  • 2-3 cloves garlic minced
  • 2 teaspoon dried oregano
  • 1 teaspoon paprika
  • 1.5 lbs chicken thighs boneless & skinless
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 1 large zucchini sliced into half-moons
  • 1 cup cauliflower florets
  • 1 cup cherry/grape tomatoes
  • 1 small red onion sliced
  • 0.33 cup Kalamata olives pitted or green olives
  • fresh dill or parsley optional
  • salt and pepper to taste
  • cooked rice or cauliflower rice for serving, optional

Instructions
 

Instructions

  • Preheat oven to 400°F and line a sheet pan with parchment paper.
  • Whisk together olive oil, lemon juice, garlic, oregano, and paprika.
  • Coat chicken thighs with half of the marinade. Set aside to marinate.
  • In a bowl, toss bell peppers, zucchini, and cauliflower with remaining marinade.
  • Spread vegetables on sheet pan in a single layer.
  • Nestle marinated chicken thighs among vegetables.
  • Top with lemon slices and place in oven.
  • Bake for 30 minutes until chicken is cooked through and vegetables are tender and caramelized.
  • Remove from oven, drain excess liquid, and top with olives and fresh herbs. Serve warm.

Notes

Optional: Serve with cooked rice or cauliflower rice. Store leftovers in airtight containers in fridge or freezer for meal prep. Reheat in microwave for fast lunches or in oven for dinner.