Sheet Pan Mediterranean Chicken (Print View)

Juicy chicken, tender zucchini, and lemon-herb potatoes come together in this vibrant Mediterranean one-pan dish.

# Components:

→ Chicken

01 - 4 boneless, skinless chicken thighs
02 - 2 tablespoons olive oil
03 - 2 cloves garlic, minced
04 - 1 teaspoon dried oregano
05 - 1 teaspoon smoked paprika
06 - 1 teaspoon salt
07 - 1/2 teaspoon black pepper
08 - Zest of 1 lemon
09 - Juice of 1/2 lemon

→ Vegetables

10 - 2 medium zucchinis, sliced into 1/2-inch rounds
11 - 1 large red onion, cut into wedges
12 - 1 pint cherry tomatoes, halved
13 - 2 tablespoons olive oil
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon black pepper

→ Lemon-Herb Potatoes

16 - 1 1/2 pounds baby potatoes, halved
17 - 2 tablespoons olive oil
18 - 1 tablespoon fresh rosemary, chopped
19 - 1 tablespoon fresh parsley, chopped
20 - 1 teaspoon dried thyme
21 - Zest and juice of 1 lemon
22 - 1/2 teaspoon salt
23 - 1/4 teaspoon black pepper

→ Garnish and Serving

24 - Fresh parsley, chopped
25 - Lemon wedges

# Directions:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or lightly grease with oil.
02 - In a large bowl, combine chicken thighs with 2 tablespoons olive oil, minced garlic, oregano, paprika, salt, black pepper, lemon zest, and lemon juice. Toss thoroughly to coat all pieces evenly.
03 - In a separate bowl, toss halved baby potatoes with 2 tablespoons olive oil, fresh rosemary, parsley, thyme, lemon zest, lemon juice, salt, and black pepper until well combined.
04 - Spread seasoned potatoes evenly across one side of the prepared sheet pan. Place in the preheated oven and roast for 15 minutes.
05 - While potatoes roast, toss sliced zucchini, red onion wedges, and halved cherry tomatoes with 2 tablespoons olive oil, salt, and black pepper in a bowl.
06 - After 15 minutes, remove sheet pan from oven. Arrange marinated chicken thighs and seasoned vegetable mixture on the pan alongside potatoes, ensuring all items are in a single layer.
07 - Return sheet pan to the oven and roast for 20 to 25 minutes until chicken reaches an internal temperature of 165°F and potatoes are golden and tender.
08 - For enhanced color, broil the pan for 2 to 3 minutes under high heat if desired.
09 - Transfer to serving plates or a platter. Garnish with fresh chopped parsley and accompany with lemon wedges.

# Expert Advice:

01 -
  • One-Pan Simplicity: Minimal cleanup makes this perfect for weeknight dinners.
  • Packed with Flavor: Fresh herbs, garlic, and lemon provide a bright, zesty profile.
  • Healthy and Balanced: A gluten-free meal featuring lean protein and plenty of vegetables.
  • Perfectly Timed: The staggered roasting method ensures potatoes are golden while the chicken stays juicy.
02 -
  • Don't Overcrowd the Pan: Use a very large sheet pan or two smaller ones so the vegetables roast rather than steam.
  • Fresh Herbs Matter: While dried herbs work well, finishing with fresh parsley adds a burst of freshness.
  • The Potato Head Start: Never skip the first 15 minutes of roasting for the potatoes, or they will be too firm when the chicken is done.
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