Mediterranean Sheet Pan Chicken

A sheet pan dinner with chicken and veggies. This dish is Mediterranean style with feta cheese and kalamata olives.

This Mediterranean style sheet pan chicken and veggies makes for a great family dinner. It has a variety of veggies and a marinated chicken that has the best Mediterranean vibes.

Course Main Course

Cuisine Mediterranean

Keyword chicken sheet pan, Mediterranean sheet pan chicken, sheet pan dinner

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 594kcal

Author Sonila

Equipment

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