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Mediterranean Chicken Sheet Pan Dinner

A chicken sheet pan meal that’s full of Mediterranean flavor.

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!

Serves 4

10m prep time

35m cook time

Rated 4.5 out of 5
Rated by 2 reviewers

Allergens: Milk

  • 4 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 2 garlic cloves, minced
  • 1/2 teaspoon dried oregano
  • Kosher salt and freshly ground black pepper, to taste
  • 4-6 bone-in, skin-on chicken thighs
  • 1 lb Yukon gold potatoes, cut into 3/4-inch pieces
  • 1 red onion, chopped
  • 2 small zucchini, sliced
  • 1/3 cup pitted kalamata olives
  • 1/2 cup feta cheese, crumbled
  1. Preheat oven to 425°F.
  2. In a medium bowl, whisk together 2 tablespoons of the oil with 1 tablespoon of the lemon juice, the garlic, oregano, and some salt and pepper. Add chicken and toss to coat. Let sit at room temperature 30 minutes or cover and chill in the refrigerator for up to 8 hours.
  3. To a sheet pan, add potatoes, red onion, and zucchini. Drizzle with remaining oil and season with salt and pepper. Toss to coat and spread out on one side of the pan.
  4. Place chicken thighs on empty side of the pan.
  5. Bake for 15 minutes, then toss the veggies. Return to oven and continue cooking until chicken is cooked through and golden brown, about 20 more minutes.
  6. Drizzle with remaining lemon juice, sprinkle with feta and kalamata olives, adjust seasoning as needed, and serve. Enjoy!
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