Mediterranean Chicken Sheet Pan Dinner: A Flavorful & Easy Weeknight Meal

Sheet pan dinners are a weeknight savior, offering a simple and efficient way to get a delicious and healthy meal on the table. This Mediterranean Chicken Sheet Pan Dinner takes that convenience to the next level with vibrant flavors and wholesome ingredients. Imagine tender, juicy chicken thighs roasted alongside colorful vegetables, all tossed in a fragrant blend of herbs, spices, and olive oil. It’s a complete meal that requires minimal cleanup – what’s not to love?

This recipe is perfect for busy individuals and families who crave delicious, home-cooked food without spending hours in the kitchen. It’s also incredibly versatile, allowing you to customize the vegetables and spices to your liking. Whether you’re a seasoned cook or a beginner, this Mediterranean Chicken Sheet Pan Dinner is sure to become a new favorite.

## Why You’ll Love This Recipe

* **Easy Cleanup:** Everything cooks on one sheet pan, minimizing dishes and making cleanup a breeze.
* **Healthy and Delicious:** Packed with lean protein and nutrient-rich vegetables, this dinner is both good for you and incredibly flavorful.
* **Customizable:** Adapt the vegetables, herbs, and spices to suit your preferences and dietary needs.
* **Quick and Convenient:** Ready in under an hour, this recipe is perfect for busy weeknights.
* **Impressive Flavor:** The combination of Mediterranean herbs, spices, and olive oil creates a symphony of flavors that will tantalize your taste buds.

## Ingredients You’ll Need

* **Chicken:** 1.5 – 2 pounds boneless, skinless chicken thighs (you can also use bone-in thighs or chicken breasts, but adjust cooking time accordingly)
* **Vegetables:**
* 1 red bell pepper, cored and chopped
* 1 yellow bell pepper, cored and chopped
* 1 zucchini, chopped
* 1 red onion, quartered
* 1 cup cherry tomatoes, halved
* 1 cup Kalamata olives, pitted and halved (optional)
* **Marinade/Dressing:**
* 1/4 cup olive oil
* 3 cloves garlic, minced
* 2 tablespoons lemon juice
* 1 tablespoon dried oregano
* 1 teaspoon dried basil
* 1/2 teaspoon dried thyme
* 1/4 teaspoon red pepper flakes (optional, for a little heat)
* Salt and freshly ground black pepper to taste
* **Optional Garnishes:**
* Fresh parsley, chopped
* Feta cheese, crumbled
* Lemon wedges

## Equipment You’ll Need

* Large sheet pan
* Large bowl
* Knife and cutting board
* Measuring spoons and cups

## Step-by-Step Instructions

Follow these easy steps to create a delicious and satisfying Mediterranean Chicken Sheet Pan Dinner:

**1. Prepare the Marinade:**

In a large bowl, whisk together the olive oil, minced garlic, lemon juice, dried oregano, dried basil, dried thyme, red pepper flakes (if using), salt, and pepper. This vibrant marinade will infuse the chicken and vegetables with incredible flavor.

**2. Marinate the Chicken:**

Add the chicken thighs to the bowl with the marinade. Toss to coat the chicken evenly, ensuring that each piece is well-covered. Let the chicken marinate for at least 15 minutes, or up to several hours in the refrigerator. The longer the chicken marinates, the more flavorful it will become. If marinating for more than 30 minutes, cover the bowl and refrigerate.

**3. Prepare the Vegetables:**

While the chicken is marinating, prepare the vegetables. Wash and chop the bell peppers, zucchini, and red onion into bite-sized pieces. Halve the cherry tomatoes. If using Kalamata olives, pit and halve them as well.

**4. Combine Chicken and Vegetables:**

Add the chopped vegetables to the bowl with the marinated chicken. Toss everything together to ensure that the vegetables are also coated in the marinade. This will help them roast evenly and absorb the delicious flavors.

**5. Arrange on the Sheet Pan:**

Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup (optional, but recommended). Spread the chicken and vegetables in a single layer on the prepared sheet pan. Avoid overcrowding the pan, as this can cause the vegetables to steam instead of roast. If necessary, use two sheet pans.

**6. Roast the Chicken and Vegetables:**

Place the sheet pan in the preheated oven and roast for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized. The internal temperature of the chicken should reach 165°F (74°C) when measured with a meat thermometer.

**7. Broil for Extra Color (Optional):**

For extra color and crispness, you can broil the chicken and vegetables for the last 2-3 minutes of cooking time. Keep a close eye on the pan to prevent burning.

**8. Garnish and Serve:**

Remove the sheet pan from the oven and let it rest for a few minutes before serving. Garnish with fresh parsley, crumbled feta cheese, and lemon wedges, if desired. Serve the Mediterranean Chicken Sheet Pan Dinner hot and enjoy!

## Tips for Success

* **Don’t Overcrowd the Pan:** Overcrowding the sheet pan will cause the vegetables to steam instead of roast, resulting in soggy vegetables. If necessary, use two sheet pans or roast the chicken and vegetables in batches.
* **Use High Heat:** Roasting at a high temperature (400°F/200°C) helps the chicken and vegetables to caramelize and develop a richer flavor.
* **Marinate the Chicken:** Marinating the chicken for at least 15 minutes, or up to several hours, will infuse it with flavor and keep it moist during roasting.
* **Cut Vegetables to a Similar Size:** Cutting the vegetables to a similar size will ensure that they cook evenly.
* **Use Fresh Herbs (If Available):** Fresh herbs will add a brighter and more vibrant flavor to the dish. If using fresh herbs, use about three times the amount of dried herbs called for in the recipe.
* **Adjust Cooking Time:** Cooking time may vary depending on the size of the chicken thighs and the thickness of the vegetables. Use a meat thermometer to ensure that the chicken is cooked through and the vegetables are tender.
* **Broil for Extra Color:** Broiling the chicken and vegetables for the last few minutes of cooking time will add extra color and crispness.

## Variations and Substitutions

This Mediterranean Chicken Sheet Pan Dinner is incredibly versatile and can be easily adapted to suit your preferences and dietary needs. Here are a few variations and substitutions to try:

* **Chicken:** You can use bone-in, skin-on chicken thighs or chicken breasts instead of boneless, skinless thighs. Adjust the cooking time accordingly.
* **Vegetables:** Feel free to substitute or add other vegetables, such as bell peppers (green, orange), broccoli florets, cauliflower florets, Brussels sprouts, carrots, or asparagus.
* **Herbs and Spices:** Experiment with different herbs and spices, such as rosemary, dill, mint, paprika, cumin, or coriander.
* **Lemon:** You can use orange juice or a combination of lemon and orange juice instead of lemon juice.
* **Olives:** If you don’t like Kalamata olives, you can omit them or substitute them with another type of olive, such as green olives or black olives.
* **Cheese:** If you don’t like feta cheese, you can substitute it with another type of cheese, such as goat cheese or Parmesan cheese.
* **Make it Vegetarian/Vegan:** Substitute the chicken with chickpeas or firm tofu for a vegetarian or vegan option. Make sure to adjust cooking times accordingly.

## Serving Suggestions

This Mediterranean Chicken Sheet Pan Dinner is a complete meal on its own, but you can also serve it with a variety of side dishes, such as:

* **Rice:** Serve over fluffy white rice, brown rice, or quinoa.
* **Couscous:** Serve with couscous or Israeli couscous.
* **Salad:** Serve with a side salad, such as a Greek salad or a Caesar salad.
* **Pita Bread:** Serve with warm pita bread for dipping.
* **Hummus:** Serve with hummus for dipping.
* **Tzatziki Sauce:** Serve with tzatziki sauce for dipping.

## Make-Ahead Instructions

You can prepare this Mediterranean Chicken Sheet Pan Dinner ahead of time by chopping the vegetables and marinating the chicken. Store the chopped vegetables in an airtight container in the refrigerator for up to 2 days. Marinate the chicken in the refrigerator for up to 24 hours. When you’re ready to cook, simply toss the vegetables with the marinated chicken and roast as directed.

## Storage Instructions

Store leftover Mediterranean Chicken Sheet Pan Dinner in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

## Frequently Asked Questions (FAQ)

**Q: Can I use frozen vegetables?**

A: While fresh vegetables are preferred for their texture and flavor, you can use frozen vegetables in a pinch. Make sure to thaw the vegetables completely before roasting to prevent them from steaming.

**Q: Can I use chicken breasts instead of chicken thighs?**

A: Yes, you can use chicken breasts instead of chicken thighs. However, chicken breasts tend to dry out more easily than chicken thighs, so you may need to adjust the cooking time. Cook until the internal temperature of the chicken reaches 165°F (74°C).

**Q: Can I add potatoes to this sheet pan dinner?**

A: Yes, you can add potatoes to this sheet pan dinner. However, potatoes take longer to cook than most other vegetables, so you’ll need to add them to the sheet pan about 15-20 minutes before adding the other vegetables. Cut the potatoes into small, bite-sized pieces to ensure that they cook evenly.

**Q: Can I make this recipe on the grill?**

A: Yes, you can make this recipe on the grill. Place the chicken and vegetables in a grill basket or on a sheet of aluminum foil. Grill over medium heat for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.

**Q: Is this recipe gluten-free?**

A: Yes, this recipe is naturally gluten-free.

**Q: Is this recipe dairy-free?**

A: This recipe can be made dairy-free by omitting the feta cheese garnish.

## Mediterranean Chicken Sheet Pan Dinner Recipe

**Prep Time:** 15 minutes
**Marinating Time:** 15 minutes (minimum)
**Cook Time:** 25-30 minutes
**Total Time:** 55-60 minutes

**Yield:** 4-6 servings

**Ingredients:**

* 1. 5 – 2 pounds boneless, skinless chicken thighs
* 1 red bell pepper, cored and chopped
* 1 yellow bell pepper, cored and chopped
* 1 zucchini, chopped
* 1 red onion, quartered
* 1 cup cherry tomatoes, halved
* 1 cup Kalamata olives, pitted and halved (optional)
* 1/4 cup olive oil
* 3 cloves garlic, minced
* 2 tablespoons lemon juice
* 1 tablespoon dried oregano
* 1 teaspoon dried basil
* 1/2 teaspoon dried thyme
* 1/4 teaspoon red pepper flakes (optional, for a little heat)
* Salt and freshly ground black pepper to taste
* Fresh parsley, chopped (for garnish)
* Feta cheese, crumbled (for garnish)
* Lemon wedges (for garnish)

**Instructions:**

1. **Prepare the Marinade:** In a large bowl, whisk together the olive oil, minced garlic, lemon juice, dried oregano, dried basil, dried thyme, red pepper flakes (if using), salt, and pepper.
2. **Marinate the Chicken:** Add the chicken thighs to the bowl with the marinade. Toss to coat the chicken evenly. Let the chicken marinate for at least 15 minutes, or up to several hours in the refrigerator.
3. **Prepare the Vegetables:** While the chicken is marinating, prepare the vegetables. Wash and chop the bell peppers, zucchini, and red onion into bite-sized pieces. Halve the cherry tomatoes. If using Kalamata olives, pit and halve them as well.
4. **Combine Chicken and Vegetables:** Add the chopped vegetables to the bowl with the marinated chicken. Toss everything together to ensure that the vegetables are also coated in the marinade.
5. **Arrange on the Sheet Pan:** Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper (optional). Spread the chicken and vegetables in a single layer on the prepared sheet pan.
6. **Roast the Chicken and Vegetables:** Place the sheet pan in the preheated oven and roast for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender. The internal temperature of the chicken should reach 165°F (74°C).
7. **Broil for Extra Color (Optional):** For extra color and crispness, you can broil the chicken and vegetables for the last 2-3 minutes of cooking time. Keep a close eye on the pan to prevent burning.
8. **Garnish and Serve:** Remove the sheet pan from the oven and let it rest for a few minutes before serving. Garnish with fresh parsley, crumbled feta cheese, and lemon wedges, if desired. Serve hot and enjoy!

Enjoy this delightful and easy Mediterranean Chicken Sheet Pan Dinner! It’s a fantastic way to enjoy a healthy and flavorful meal without spending hours in the kitchen. Don’t forget to share your creations and variations in the comments below!