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One-Pan Mediterranean Chicken and Veggies

A vibrant and healthy sheet pan dinner featuring crispy roasted chicken thighs, zucchini, tomatoes, and red onion, finished with feta and olives.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Marinade
  • 6 chicken thighs bone-in, skin-on
  • 1/3 cup olive oil extra virgin
  • 1/4 cup lemon juice freshly squeezed
  • 4 cloves garlic minced
  • 1 tbsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp salt
Vegetables
  • 2 medium zucchini sliced into rounds
  • 1 pint cherry tomatoes
  • 1 large red onion cut into wedges
Toppings
  • 1/2 cup Kalamata olives pitted
  • 1/2 cup Feta cheese crumbled
  • fresh parsley chopped, for garnish

Equipment

  • Large rimmed baking sheet
  • Small mixing bowl
  • Whisk
  • Knife

Method
 

  1. Preheat oven to 425°F (220°C). Lightly oil a large baking sheet.
  2. Whisk together olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper in a small bowl.
  3. Toss the chicken thighs with 2/3 of the marinade. Place them on the baking sheet skin-side up.
  4. Toss the zucchini, tomatoes, and onions with the remaining marinade. Arrange them around the chicken in a single layer.
  5. Bake for 30-35 minutes, rotating the pan halfway through, until chicken reaches 165°F (74°C).
  6. Remove from oven. Scatter olives and feta cheese over the tray.
  7. Optional: Broil for 2-3 minutes to brown the cheese and crisp the skin further.
  8. Garnish with fresh parsley and serve with lemon wedges.

Notes

Do not overcrowd the pan; use two pans if necessary to ensure vegetables roast rather than steam.