...
Go Back
–+ servings
Homemade One Pan Mediterranean Chicken with crispy golden thighs simmered in tomatoes, olives, herbs, and pan juices in a rustic skillet.

One Pan Mediterranean Chicken

A vibrant, One Pan Mediterranean Chicken dinner made with roasted vegetables, lemon, herbs, olives, and feta. Easy prep, minimal cleanup, and full of bold Mediterranean flavor.
5 from 1 vote
Print Pin
Course: dinner, Main Course
Cuisine: Greek-inspired, Mediterranean
Keyword: Greek sheet pan chicken, Marinade Mediterranean chicken, Marry Me chicken, Mediterranean chicken recipe, Mediterranean food, One Pan Mediterranean Chicken, One-pan recipe
Prep Time: 15 minutes
Cook Time: 35 minutes
Marinating Time (optional): 10 minutes
Total Time: 1 hour
Servings: 4
Calories: 420kcal
Cost: $14

Equipment

  • 1 Large sheet pan (Needed for even roasting)
  • 1 Parchment Paper or Silicone Mat (For easy cleanup)
  • 1 Large mixing bowl (For tossing vegetables)
  • 1 Sharp knife (Vegetable prep)
  • 1 Meat thermometer (Ensure 165°F internal temperature)
  • 1 Tongs (Handling chicken)

Ingredients

Chicken

  • 2 pounds Chicken thighs or breasts - Thighs give richer flavor
  • 2 tablespoons Olive oil
  • 1 teaspoon Salt
  • ½ teaspoon Black pepper

Mediterranean Vegetables

  • 2 cups Cherry tomatoes - Halved
  • 2 medium Zucchini - Sliced
  • 1 Red bell pepper - Chopped
  • 1 Yellow bell pepper - Chopped
  • 1 Red onion - Sliced
  • ½ cup Kalamata olives - Pitted
  • 4 cloves Garlic - Minced

Mediterranean Seasoning

  • 2 teaspoons Dried oregano
  • 1 teaspoon Dried basil
  • ½ teaspoon Paprika
  • ½ teaspoon Dried thyme
  • 1 Lemon (zest)
  • 1 Lemon (juice) - Fresh

Finishing Touches

  • ½ cup Feta cheese - Crumbled
  • ¼ cup Fresh parsley - Chopped
  • Lemon wedges - For serving
  • Olive oil - Drizzle

Instructions

  • Pat chicken dry. Mix oregano, basil, paprika, thyme, salt, pepper, and lemon zest. Coat chicken with olive oil and seasoning.
  • Toss tomatoes, zucchini, peppers, onion, olives, garlic, olive oil, salt, and pepper. Spread on a sheet pan in an even layer.
  • Arrange seasoned chicken on the sheet pan, drizzle with lemon juice, and roast at 425°F for 35–40 minutes until chicken reaches 165°F.
  • Sprinkle feta over the hot pan, rest 5 minutes, then garnish with parsley and serve with lemon wedges.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

Nutrition

Serving: 350g | Calories: 420kcal | Carbohydrates: 18g | Protein: 38g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 145mg | Sodium: 780mg | Potassium: 980mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1400IU | Vitamin C: 65mg | Calcium: 160mg | Iron: 2.1mg