Mediterranean Chicken & Vegetable Sheet Pan

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Ingredients

  • 1 lb chicken thighs (about 4 pieces)
  • 1 medium zucchini, sliced
  • 1 red bell pepper, sliced
  • 1/2 red onion, sliced
  • 1 cup cherry tomatoes, halved
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup feta cheese, crumbled (optional)

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Meal image

Mediterranean Chicken & Vegetable Sheet Pan

A flavorful one-pan meal with seasoned chicken and roasted Mediterranean vegetables.

2
10 minprep time
20 mincook time

Instructions

  1. Slice zucchini (1 medium), red bell pepper (1), and red onion (1/2).
  2. Halve cherry tomatoes (1 cup).
  3. Mince garlic (2 cloves).
  4. In a small bowl, combine olive oil (2 tablespoons), lemon juice (1 tablespoon), minced garlic (2 cloves), dried oregano (1 teaspoon), dried thyme (1/2 teaspoon), paprika (1/2 teaspoon), salt (1/2 teaspoon), and black pepper (1/4 teaspoon) to make the marinade.
  5. Preheat oven to 425°F.
  6. Place chicken thighs (1 lb) and prepared vegetables on a large sheet pan.
  7. Pour the marinade over the chicken and vegetables, tossing to coat evenly.
  8. Roast in the preheated oven for 20-25 minutes, or until chicken reaches an internal temperature of 165°F and vegetables are tender.
  9. If using, sprinkle feta cheese (1/4 cup) over the dish before serving.