Sheet Pan Mediterranean Chicken with Vegetables (Printable Version)

A vibrant one-pan dish featuring juicy chicken, tender zucchini, and golden potatoes roasted with fresh herbs and lemon.

# 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

# Steps to Follow:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or lightly grease it.
02 - In a large bowl, combine chicken thighs with olive oil, garlic, oregano, paprika, salt, black pepper, lemon zest, and lemon juice. Toss to coat and set aside while preparing vegetables.
03 - In a separate bowl, toss potatoes with olive oil, rosemary, parsley, thyme, lemon zest, lemon juice, salt, and black pepper until evenly coated.
04 - Spread seasoned potatoes evenly on one side of the sheet pan. Roast for 15 minutes.
05 - In a separate bowl, toss zucchini, red onion, and cherry tomatoes with olive oil, salt, and black pepper.
06 - Remove sheet pan from oven after 15 minutes. Add marinated chicken thighs and prepared vegetables to the pan, arranging everything in a single layer.
07 - Return the pan to the oven and roast for 20-25 minutes, or until chicken reaches an internal temperature of 165°F and potatoes are golden and tender.
08 - Broil for 2-3 minutes for enhanced color and caramelization, if desired.
09 - Garnish with fresh parsley and serve with lemon wedges.

# Additional Tips::

01 -
  • Everything cooks on one pan, which means less cleanup and more time actually enjoying your meal with people you care about.
  • The chicken comes out impossibly juicy because those thighs forgive you if you're not a timing perfectionist.
  • It tastes like summer even when you're eating it in January, with all that lemon zest and fresh herbs doing the heavy lifting.
  • You can prep the marinade while the potatoes roast, so there's zero downtime watching pots.
02 -
  • Don't skip the 15-minute head start for potatoes or you'll end up with chicken that's done and vegetables that are barely cooked—timing is everything on a sheet pan and respecting that gap makes the difference.
  • Check your chicken's internal temperature with a thermometer rather than guessing, because overcooked chicken tastes dry and undercooked chicken isn't something you want to discover mid-dinner.
  • If your oven runs hot or cold, you might need to adjust time by a few minutes—get to know your oven's personality rather than fighting it.
03 -
  • Pat your chicken thighs dry before coating them in the marinade—any surface moisture prevents browning and that golden crust is what makes everything taste intentional.
  • Arrange everything so chicken pieces aren't touching each other or stacked on top of vegetables, because air circulation is what creates that roasted exterior instead of steamed chicken.
  • Make your lemon zest fresh right before cooking instead of zesting days ahead, because those oils oxidize and lose their punch if they sit around.
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