Sheet Pan Mediterranean Chicken (Print Version)

Juicy chicken, zucchini, and lemon-herb potatoes roasted together in one pan for a vibrant Mediterranean meal.

# 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 - 1.5 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

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, smoked paprika, 1 teaspoon salt, 1/2 teaspoon black pepper, lemon zest, and lemon juice. Toss until evenly coated. Let sit while preparing vegetables.
03 - In a separate bowl, toss halved potatoes with 2 tablespoons olive oil, fresh rosemary, parsley, thyme, lemon zest, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
04 - Spread seasoned potatoes in a single layer on one side of the sheet pan. Roast for 15 minutes at 425°F.
05 - While potatoes roast, toss zucchini slices, red onion wedges, and cherry tomato halves with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a bowl.
06 - After 15 minutes, remove sheet pan from oven. Arrange marinated chicken thighs and prepared vegetables with potatoes, spreading everything evenly in a single layer.
07 - Return sheet pan to 425°F oven and roast for 20 to 25 minutes, until chicken reaches internal temperature of 165°F and potatoes are golden and tender.
08 - For enhanced color, broil for 2 to 3 minutes if desired.
09 - Transfer to serving platter, garnish with fresh chopped parsley, and serve with lemon wedges.

# Expert Advice:

01 -
  • Everything cooks on one pan, which means minimal cleanup and more time enjoying your meal with people you care about.
  • The chicken stays impossibly juicy while the potatoes turn crispy at the edges, giving you two textures that somehow work in perfect harmony.
  • It's naturally gluten-free and packed with fresh herbs that make you feel like you're eating something genuinely nourishing.
02 -
  • Don't skip the initial 15-minute head start for the potatoes, or they'll still be crunchy when the chicken finishes cooking and you'll be frustrated with uneven doneness.
  • Chicken thighs are more forgiving than breasts, but if you do accidentally choose breasts, reduce the final roasting time to 15 to 18 minutes so they don't dry out completely.
  • The beauty of this dish is how the chicken releases its juices onto the potatoes and vegetables, creating a natural sauce, so resist the urge to cover the pan with foil during cooking.
03 -
  • Don't arrange everything too tightly on the pan, or you'll create steam instead of roasting, and your vegetables will become soft instead of golden.
  • If your sheet pan has hot spots, rotate it halfway through cooking so everything browns evenly without burning in one corner.
  • Keep lemon wedges on the table so guests can add as much brightness as they want, because lemon is personal and everyone has their own preference for how much they need.
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