Sheet Pan Mediterranean Chicken (Printable)

Juicy chicken, zucchini, and lemon-herb potatoes roasted together for a flavorful Mediterranean feast.

# What You'll 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 Steps:

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, paprika, salt, black pepper, lemon zest, and lemon juice. Toss until fully coated and set aside.
03 - In a separate bowl, combine halved baby potatoes with 2 tablespoons olive oil, fresh rosemary, parsley, thyme, lemon zest, lemon juice, salt, and black pepper. Mix thoroughly.
04 - Spread seasoned potatoes evenly across one side of the prepared sheet pan. Roast in the oven for 15 minutes.
05 - While potatoes roast, toss zucchini slices, red onion wedges, and halved cherry tomatoes with 2 tablespoons olive oil, salt, and black pepper in a bowl.
06 - After 15 minutes, carefully remove the sheet pan from the oven. Arrange marinated chicken thighs and vegetable mixture on the pan alongside potatoes in a single layer.
07 - Return the sheet pan to the oven and roast for 20 to 25 minutes until the chicken reaches an internal temperature of 165°F and potatoes are golden and tender.
08 - For enhanced color and caramelization, broil for 2 to 3 minutes if desired.
09 - Remove from oven and garnish with fresh chopped parsley. Serve with lemon wedges on the side.

# Expert Suggestions:

01 -
  • One pan means one cleanup: No pretending you'll wash dishes later, everything roasts together and the pan handles all of it.
  • Chicken thighs actually stay moist: They're more forgiving than breasts and come out tender even if you accidentally leave them in a few minutes too long.
  • It tastes like a vacation: Fresh herbs, lemon, and the way everything caramelizes together makes your kitchen smell like a Mediterranean villa.
02 -
  • Don't overcrowd the pan: I learned this the hard way by piling everything too close together and ending up with steamed rather than roasted vegetables, so spread things out even if it feels sparse.
  • The potatoes need a head start: Those 15 minutes alone make the difference between soggy and crispy, and it's worth the two-step timing.
03 -
  • Zest the lemons before juicing them: It's much easier to get zest off a whole lemon than to try and zest a juiced lemon, so do it in that order and save yourself frustration.
  • Pat the chicken dry before seasoning: Moisture is the enemy of golden skin, so a quick paper towel wipe helps everything brown better and look more restaurant-quality.
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