If you’re after a dinner that’s big on flavour but low on effort, that the whole family will love, then this Mediterranean Sheet Pan Chicken is exactly what you need. Everything goes onto one pan, the oven does all the heavy lifting and the result is honestly one of my favourite meals to cook on a weeknight.
There’s something about the combination of crispy skinned chicken thighs, golden roasted potatoes, juicy cherry tomatoes, salty olives and crumbled feta that just works so beautifully together. The best part is that it takes only about 10 minutes to prep.
I also love how nourishing this dinner is without even trying. You’ve got your protein from the chicken, complex carbohydrates from the potatoes and chickpeas, healthy fats from the olive oil and olives, and plenty of vitamins and antioxidants from the tomatoes, onion and lemon. It’s a balanced, complete meal all on one tray.
Everything you need to make Mediterranean Sheet Pan Chicken
You only need a handful of simple ingredients for this recipe and most of them are pantry staples. Everything you need is listed below along with ingredient notes and possible substitutions.
The full recipe is in the recipe card at the bottom of this post.
- chicken thighs – I’ve used boneless skin-on chicken thighs for this recipe. You can use bone-in chicken thigh, they may just take a little longer to cook. Thighs are my go-to for sheet pan dinners because they stay juicy and tender even at high heat, and the skin crisps up beautifully. Chicken thighs are also a great source of protein, iron and B vitamins. You could use chicken breast if you prefer, but keep an eye on it as breast can dry out more quickly.
- potatoes – cut into wedges so they get lovely and crispy on the edges. I prefer to use a waxy potato like carisma or creme gold potatoes. Potatoes are a fantastic source of potassium, vitamin C and fibre (especially with the skin on). You can swap for sweet potato or even other vegetables like zucchini or bell pepper for a low carb option.
- cherry tomatoes – these burst and become beautifully juicy in the oven. They add a lovely sweetness and are packed with vitamin C and lycopene.
- red onion – cut into wedges, red onion softens and caramelises in the oven adding a mild sweetness. You could also use brown onion if that’s what you have on hand.
- chickpeas – tinned chickpeas are such a great addition here. They go a little crispy on the outside in the oven and add extra protein, fibre and substance to the dish. Make sure to strain and rinse them well before adding.
- Kalamata olives – these add beautiful pops of salty, briny flavour throughout the dish. If you’re not an olive lover, you can leave them out. But I’d really encourage you to try them here as they’re so good roasted!
- lemon – lemon wedges roast alongside everything, then squeeze the lemon juice over the chicken once served for a lovely hit of brightness and acidity.
- firm feta – crumbled over the top after baking, the feta adds a creamy, salty element that ties everything together. You can use creamy feta cheese if that’s what you have on hand. If you need this to be dairy free, simply leave the feta out or use a dairy free alternative. You could also try goat’s cheese for a different flavour.
- flat leaf parsley – a handful of roughly chopped fresh parsley adds colour and a lovely fresh flavour to finish the dish.
- cracked black pepper – season to your liking with pepper.
Marinade
- extra virgin olive oil – good quality extra virgin olive oil is the base of the seasoning here and it helps everything crisp up beautifully in the oven. It’s also rich in heart-healthy monounsaturated fats and antioxidants.
- dried herbs – you will need dried thyme and dried oregano for this recipe. Both are Mediterranean staples add a delicious herbaceous and earthy flavour to the dish.
- sea salt – finely ground sea salt is best so it distributes evenly through the seasoning mixture.
- garlic powder – garlic powder gives you that lovely garlic flavour without the risk of fresh garlic burning on the hot pan. If you prefer, you could use 2-3 cloves of fresh garlic, minced.
Variations
This recipe is pretty flexible depending on what veggies you have on hand and your flavour preference. Here are some other veggies that would work well in this dish:
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- eggplant
- carrots
- red bell pepper
- green beans (add about 10 minutes before finish time)
- artichoke hearts
To make dairy-free
Swap the feta for a vegan feta or just leave it out.
Equipment
- Large sheet pan
- Baking paper
- Large mixing bowl
- Medium mixing bowl
- Chopping board
- Sharp knife
Tips for the Best Sheet Pan Chicken
Here are a few tips I’ve picked up to make sure your sheet pan chicken turns out perfectly every time:
- Pat the chicken dry – this is the most important step for getting that beautiful, crispy skin. Use paper towel to pat the chicken thighs dry before adding the seasoning. Any excess moisture on the surface will steam rather than crisp.
- Give the potatoes a head start – potatoes take longer to cook than everything else, so putting them in the oven for 10 minutes first ensures they come out golden and crispy rather than undercooked.
- Use a large baking sheet – a standard full-size sheet pan is ideal here. If yours is on the smaller side, you may need to use two pans to avoid overcrowding.
- Check the chicken – chicken thighs should reach an internal temperature of 75°C/167°F. If you’re unsure, cut into the thickest part, the juices should run clear.
- Squeeze the lemon – don’t skip the roasted lemon! Squeezing it over everything at the end adds so much freshness and brightness. The roasting mellows the acidity beautifully.
Storage
Store any leftovers in an airtight container in the fridge for up to 3 days. If you are going to meal prep this recipe, just cook it as per the isntructions and then divide between four airtight cotainers and store as instructed.
To reheat: Place leftovers on a baking tray and bake in the oven at 180°C/356°F for 10-15 minutes until heated through. You can also microwave for 2-3 minutes, though the chicken skin won’t be as crispy.
Mediterranean Sheet Pan Chicken
Equipment
- Medium Mixing Bowl
- Chopping Board
- Large sheet pan
- Sharp knife
Ingredients
- ¼ cup extra virgin olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon finely ground sea salt
- ½ teaspoon garlic powder
- 700 grams skin on boneless chicken thighs
- 500 grams potatoes, cut into wedges
- 400 grams cherry tomatoes
- 1 red onion, peeled and cut into wedges
- 240 grams cooked chickpeas, from 400 gram tin, strained and rinsed
- ½ cup Kalamata olives, pitted
- 1 lemon, cut into wedges
- 100 grams firm feta
- handful flat leaf parsley, roughly chopped
To serve
- Steamed broccolini or mixed lettuce leaves
Instructions
- Preheat the oven to 200°C/392°F (fan forced). Line a large sheet pan with baking paper and set aside.
- To a large bowl add the olive oil, thyme, oregano, salt and garlic powder and stir to combine. Pat dry the chicken thighs and place into a separate medium sized bowl. Spoon about half of the olive oil and seasoning over the chicken and rub into the surface of each piece. Cover and refrigerate.
- Add the potato wedges, cherry tomatoes, onion wedges and chickpeas to the second bowl and toss to coat in the seasoning.
- Place the potato wedges onto the pan and set the remaining vegetables aside. Spread the potatoes out across the base of the pan so there is space between each piece. Place the tray into the oven and bake for 10 minutes.
- After 10 minutes, remove the pan from the oven. Add the remaining vegetables and chickpeas to the pan. Remove the chicken thighs from the fridge and place on top of the other vegetables on the pan. Add the kalamata olives and lemon wedges and season with cracked black pepper. Place back into the oven to bake for 25 minutes.
- After 25 minutes, remove from the oven. To serve top with crumbled feta and roughly chopped parsley. Serve alongside steamed broccolini or some mixed lettuce leaves.
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