Sheet Pan Mediterranean Chicken (Print Version)

Juicy chicken with zucchini and lemon-herb potatoes roasted together on one pan.

# 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 Make:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or lightly grease with oil.
02 - In a large mixing bowl, combine chicken thighs with 2 tablespoons olive oil, minced garlic, oregano, paprika, salt, black pepper, lemon zest, and lemon juice. Toss thoroughly to coat all pieces evenly. Set aside while preparing vegetables.
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. Toss until evenly coated.
04 - Spread seasoned potatoes in an even layer on one side of the prepared sheet pan. Place in preheated oven and roast for 15 minutes.
05 - While potatoes roast, toss sliced zucchini, red onion wedges, and halved cherry tomatoes with 2 tablespoons olive oil, salt, and black pepper in a separate bowl.
06 - After 15 minutes, carefully remove the sheet pan from the oven. Arrange marinated chicken thighs and prepared vegetable mixture on the pan alongside potatoes, creating a single even layer.
07 - Return the sheet pan to the oven and roast for 20 to 25 minutes, until chicken reaches an internal temperature of 165°F and potatoes are golden with tender edges.
08 - For enhanced browning and color development, broil the sheet pan for 2 to 3 minutes, watching carefully to prevent burning.
09 - Transfer the roasted chicken and vegetables to serving plates. Garnish with fresh chopped parsley and serve with lemon wedges on the side.

# Expert Advice:

01 -
  • One pan means one cleanup, which is basically the dream when you're tired.
  • The chicken stays impossibly juicy while the vegetables get those caramelized edges that make you want seconds.
  • It tastes restaurant-quality but comes together faster than ordering takeout.
02 -
  • Don't skip the parchment paper—it saves your sanity during cleanup and prevents anything from sticking to the pan.
  • If your chicken thighs are particularly thick, pound them slightly before marinating so they cook evenly with the vegetables.
03 -
  • Pat your chicken dry before marinating so it gets better color and texture instead of steaming on the pan.
  • Don't crowd the pan—if everything's packed in tightly, it steams instead of roasts, and you'll miss out on those caramelized edges.
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