Sheet Pan Mediterranean Chicken (Printable)

Juicy chicken with zucchini and lemon-herb potatoes roasted together for an easy, vibrant Mediterranean dish.

# What You Need:

→ 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 1/2 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

# How-To:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or lightly grease it.
02 - In a large bowl, combine chicken thighs with olive oil, garlic, oregano, paprika, salt, black pepper, lemon zest, and lemon juice. Toss to coat and set aside while preparing vegetables.
03 - In a separate bowl, toss potatoes with olive oil, rosemary, parsley, thyme, lemon zest, lemon juice, salt, and black pepper.
04 - Spread potatoes evenly on one side of the sheet pan. Roast for 15 minutes.
05 - In a bowl, toss zucchini, red onion, and cherry tomatoes with olive oil, salt, and black pepper.
06 - Remove sheet pan from oven after 15 minutes. Add marinated chicken thighs and prepared vegetables, arranging everything in a single layer.
07 - Return pan to oven and roast for 20 to 25 minutes until chicken reaches an internal temperature of 165°F and potatoes are golden and tender.
08 - Broil for 2 to 3 minutes for enhanced color if desired.
09 - Garnish with fresh parsley and serve with lemon wedges.

# Expert Hacks:

01 -
  • It's genuinely a one-pan situation, which means minimal cleanup and maximum time to actually enjoy dinner.
  • The chicken stays juicy because the vegetables create steam and moisture around it as everything roasts together.
  • Everything tastes better when it's had time to mingle on the same pan, picking up flavors from each other.
02 -
  • Don't skip the 15-minute head start for potatoes—they need time to begin softening or they'll still be crunchy when the chicken is done.
  • Arrange everything in a single layer on the pan; if you pile things up, the bottom will steam instead of roast, and you'll lose that golden, caramelized quality that makes this special.
03 -
  • If your sheet pan is crowded, use two pans instead of piling everything up—the extra space means better browning and more of that golden, caramelized texture.
  • Keep fresh herbs separate and add them at the end rather than roasting them the whole time, so they taste bright and alive instead of dusty and cooked down.
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