Description
This Mediterranean-style sheet pan dinner combines juicy chicken thighs with vibrant vegetables, aromatic spices, and a sprinkle of feta cheese — all roasted on one pan for a delicious and easy weeknight meal.
Ingredients
Scale
- 1½ pounds boneless, skinless chicken thighs
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 1 medium zucchini, sliced into half-moons
- 1 red onion, cut into wedges
- 1 pint cherry tomatoes
- ¼ cup olive oil
- 4 garlic cloves, minced
- 2 teaspoons dried oregano
- 1 teaspoon smoked paprika
- ½ teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper
- Zest and juice of 1 lemon
- ½ cup crumbled feta cheese
- Fresh parsley, chopped, for garnish
Instructions
- Preheat oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper or foil.
- Pat chicken thighs dry and cut vegetables into similar-sized pieces for even cooking.
- In a large bowl, whisk olive oil, garlic, oregano, paprika, red pepper flakes, salt, pepper, and lemon zest.
- Add chicken and vegetables to the bowl and toss well to coat.
- Spread everything in a single layer on the prepared sheet pan, avoiding overcrowding.
- Bake for 25–30 minutes or until chicken reaches 165°F (74°C) and veggies are tender and lightly charred. Broil for 2 minutes if desired.
- Remove from oven, squeeze lemon juice over the dish, and sprinkle with feta and parsley.
- Let rest for 5 minutes and serve warm.
Notes
Swap chicken for salmon or chickpeas to suit dietary preferences. Double the recipe for meal prep — it reheats beautifully!
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Dinner
- Method: Sheet Pan
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 385
- Sugar: 5g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 115mg