We love sheet pan dinners in our house. I love the convenience of making them and my family enjoys these types of dinners. One of our favorites is this Mediterranean Sheet Pan Chicken and Veggies.
I honestly believe you can’t get this recipe wrong. Why? Because it’s so versatile and customizable that you can swap veggies, chicken type and size, herbs and seasonings and still get a great dinner on the table.
Do you marinate chicken for this sheet pan dinner?
Yes, I do! I feel like marinating the chicken before hand gives it so much flavor. You don’t need to marinate for long though. 30 minutes to 1 hour is more than enough. And if I am completely honest, sometimes I just marinate the chicken for as long as it takes me to prep the veggies or get my kids started on homework.
Ingredients for the marinade:
- Olive oil
- Freshly squeezed lemon juice
- Garlic
- Sea Salt
- Oregano
- Paprika
- Black Pepper
- Fresh Parsley
Additional ingredients you can use are marjoram, za’atar, cayenne pepper or crushed red pepper, lemon zest etc. Try to experiment with flavor and see what you like best.
Pro-Tip: If you’d like to switch flavor profiles, for example give this dinner a Latin twist, replace lemon juice with lime juice and parsley for cilantro!!
Quick Run Down on Process
So if you’re just skimming quicky over the recipe while trying to prep, let me give you the cliffnotes.
- Marinate chicken.
- Boil small gold potatoes for few minutes.
- Chop veggies for sheet pan.
- Add veggies, potatoes and chicken to sheet pan. Bake for 30 minutes.
- Add tomatoes, feta cheese, kalamata olives over chicken and veggies to sheet pan.
- Bake for another 10 minutes or even broil for few minutes (if you like).
- Garnish with fresh parsley!
What vegetables are the best for this Mediterranean Sheet Pan?
I used small gold potatoes (or Dutch potatoes), red bell pepper, green bell pepper, red onion etc. Then once the initial bake was finalized I added grape tomatoes and more ingredients.
Additional vegetables that you can swap or add to the sheet pan are as follows:
- Other types of onions (yellow onions, white onions, shallots etc).
- Zucchini, yellow squash, butternut squash etc.
- Sweet potatoes, russet potatoes or red potatoes.
Some tips & Notes
Here are some notes from my recipe notebook about this recipe.
- customize veggies and chicken to what you have available.
- don’t overfill the sheet pan
- use chicken with skin on for best flavor
Mediterranean Sheet Pan Chicken
Equipment
- 1 Sheet Pan
- 1 spatula
Ingredients
- 4 chicken breasts If chicken breasts are too large, cut them in half. Plan about 8 ozs per person on average.
- 0.5 cup olive oil
- 2 lemons
- 15 garlic cloves use about 3-4 for marinate and the rest spread around sheet pan
- 1 tbsp sea salt
- 0.5 tsp black pepper add more to taste
- 1 tbsp oregano
- 0.5 tsp paprika
- 5 tbsps fresh parsley use about 3 tbsps on the marinate and the rest for garnish at the end
- 2 lbs dutch potatoes
- 1 red onion
- 1 red bell pepper
- 1 green bell pepper
- 10 ozs grape tomatoes
- 3 ozs feta cheese adjust this to taste
- 20 kalamata olives
Instructions
- Start by marinating the chicken. Add chicken to a glass bowl. Add olive oil on top, juice of about 1.5 lemons. Leave half a lemon for garnish at the end. Then add crushed garlic (about 3-4 cloves), sea salt, black pepper, oregano and paprika. Use a spatula to mix softly so the flavors get all to know each other and work on the chicken. Cover with plastic wrap and refrigerate.
- Rinse potatoes, add them to a pot then cover with hot water. Let them boil for 5 minutes and turn heat off. If using other potato types boil for a little longer.
- Chop red onion and bell peppers in big pieces.
- Preheat oven to 400 degrees F.
- Get a large sheet pan. Add potatoes first then chopped onion, red bell pepper and green bell pepper. Using tongs grab chicken from glass bowl and add them in to sheet pan, nestle them in in between veggies.
- You can use the chicken marinade to add over chicken and veggies. Please note that marinade is not safe to eat uncooked. The only time you can use this on the sheet pan is before baking because it will cook thoroughly. If using the marinade makes you uncomfortable, then discard it. You can just drizzle olive oil, salt and pepper over sheet pan.
- Bake for 30 minutes. Get sheet pan out of the oven with oven mitts and place it on a counter. Add grape tomatoes on top, kalamata olives and crumble feta cheese all over. Place back in the oven for another 10 minutes or so. You can even broil for few minutes if you like charred look on the veggies.
- Let sheet pan cool for few minutes before serving. Serve it with your favorite salad and maybe some toasted bread or bread roll. My kids love this dish over some rice. Enjoy:).
Video
Notes
- If you have leftovers, store them in an airtight container in the refrigerator. They’re good for 3-4 days.
Nutrition Label
Nutrition
I boil the potatoes for few minutes before adding them to the baking sheet for this recipe. Since onions and bell peppers bake a lot faster than potatoes, giving the potatoes few minutes of head start ensures that everything on the baking sheet will be ready simultaneously.
Yes you can, I actually prefer chicken thighs with skin on for this recipe but my family prefers chicken breast, so I definitely alternate the chicken cut and it all works out just fine. Broiling for few minutes at the end makes the skin on chicken thighs crispy and it’s just so flavorful.
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Additional Dinner Recipes
I love casseroles so here are some of my other recipes for you to browse:
catherine
making this tonight! can i add capers, and when should I?
admin
Hi Catherine, hope it comes out amazing! You can definitely add capers, especially if you like their taste. I’d add them towards the last 10 minutes but since I haven’t tried it with capers that’s just a guess.
I’m curious how it’ll work with capers, please let me know!
Have a great evening:).
Sonila