Sheet Pan Mediterranean Chicken Recipe
The aroma of oregano and lemon mingling with roasted vegetables is pure weeknight magic. This Sheet Pan Mediterranean Chicken delivers vibrant, herbaceous flavor with minimal cleanup, a dinner win I’ve perfected through countless kitchen tests. The entire meal roasts together, making it faster than fussy stovetop methods while keeping the chicken juicy and the veggies tender-crisp.
PrintSheet Pan Mediterranean Chicken
Ingredients
Scale
- 1 lb chicken breast, chopped
- 2 zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1 red onion, sliced
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 1 tsp dried oregano
- 1 tbsp lemon juice
- 1/4 cup crumbled feta cheese
- 2 tbsp chopped fresh parsley
- Salt to taste
- Black pepper to taste
Instructions
- Preheat oven to 425°F and line a sheet pan with parchment paper.
- In a bowl, toss chicken, zucchini, tomatoes, and onion with olive oil, garlic, oregano, lemon juice, salt, and pepper.
- Spread mixture evenly on the sheet pan.
- Roast for 20–25 minutes until chicken is cooked through and veggies are caramelized.
- Optional: broil for 2 extra minutes for more color.
- Remove from oven, sprinkle with feta and parsley, and serve warm.
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