I don’t think I’ve made a secret of how much I love sheet pan meals. They make dinner so easy because you get an entire oven-baked dinner off of a single baking sheet. They’re set-it-and-forget-it but you don’t need any special appliances, so they are just the thing to save the day when you don’t have a dinner plan at the ready. And this one? Well, this Mediterranean Chicken Sheet Pan Dinner is really something special. It doesn’t taste at all ‘last minute’ or rushed, in fact, it tastes more like something you might make for a special occasion. With juicy, flavorful chicken, tender potatoes and zucchini, and salty olives and feta, there’s a whole lot to love here – and it’s not just how easy this is to prepare.

You’re going to start by marinating the chicken, but this isn’t something you have to plan ahead. You want to use skin-on, bone-in chicken thighs here, as boneless skinless cuts would dry out during the baking time. Take that chicken and mix it with some olive oil, garlic, oregano, lemon juice, and some salt and pepper. Planned ahead? Great, you can let that chill in the fridge for up to eight hours. More of a last-minute thing? No problem, just let the chicken sit while you prep the rest of the ingredients.

The rest of the ingredients include some Yukon gold potatoes, zucchini, red onion, and feta and kalamata olives. (But save those last two for later.) While the chicken marinates, chop up the veggies and arrange them on one side of the sheet pan before drizzling them with olive oil and seasoning them. The chicken will go on the other side of the sheet pan and then everything can head into a hot oven.

After fifteen minutes you’ll want to stir the vegetables. Now, the zucchini can release an awful lot of juice, so if you’d like, you can pour some of that liquid off at this point before returning the sheet pan to the oven.

You’ll bake it all for about twenty more minutes, at which point the chicken will be cooked through and deliciously juicy. The skin should get nice and golden brown during that time, but you can always put the whole sheet pan under the broiler for a couple of minutes if you’d like a little more color on everything.

Drizzle the whole thing with a bit of lemon juice, and scatter some crumbled feta and olives over the dish and you’re ready to eat. I’m no stranger to sheet pan meals, but this is one I’ll be making again and again!