Sheet Pan Mediterranean Chicken
A Sheet Pan Mediterranean Chicken dinner needs to be on repeat this season! In under 30 minutes, you will have tender chicken thighs, roasted red potatoes and broccoli seasoned with my homemade Mediterranean Spice Mix, drizzled with fresh lemon and topped with feta. This meal is satisfying, meal prep and family friendly and versatile.
Sheet pan meals really save the day most often in my house because they’re so easy to make. Just like Sheet Pan Chicken Breast, Sheet Pan Honey Mustard Salmon and my Sheet Pan Za’atar Chicken, this meal uses minimal ingredients and is packed with protein and flavor.
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Why this recipe works
- Minimal prep and easy clean up: Similar to my Sheet Pan Chicken Sausage, Sheet Pan Chicken Shawarma and my Whole30 Sheet Pan Chicken Thighs– all you need is one lined sheet pan.
- Nutritious and clean eating: This Sheet Pan Mediterranean Chicken uses clean ingredients, a homemade spice blend and fresh vegetables.
- Versatile: Mix and match the vegetables and sub out broccoli for cauliflower and red potatoes for sweet potato or butternut squash.
Ingredients needed
- Chicken thighs. Boneless skinless is the best.
- Extra virgin olive oil.
- Baby red potatoes. Any potatoes will such as yukon, russet or sweet potatoes.
- Broccoli florets.
- Lemon.
- Feta.
- Mediterranean Spice Mix. This is a mix of oregano, garlic powder, paprika, cumin, onion powder, sumac, and salt.
How to make Sheet Pan Mediterranean Chicken
Step One: Preheat the oven to 425 degrees F and line a large sheet pan with parchment paper.
Step Two: Arrange the chicken thighs, red potatoes and broccoli onto the prepared sheet pan in an even layer.
Step Three: Gather all the spices into a small bowl and mix. Sprinkle the seasoning over the chicken and veggies evenly. Drizzle the olive oil over the top and mix with your hands or a spatula to ensure everything is coated. Lastly, squeeze some of the lemon slices over the top and place the slices on the chicken.
Step Four: Roast in the oven for 23-25 minutes, rotating the pan once. When done, chicken and potatoes will be golden and the internal temp of the chicken is 165 degrees F. Remove from the oven and finish with feta over the top.
Storing and reheating instructions
Store any remaining leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave for about 1-2 minutes.
Helpful tips for Sheet Pan Mediterranean Chicken
- Make sure the pan is not overcrowded to avoid having the vegetables steam.
- Boneless skinless chicken thighs are best for this recipe. Bone in works too but will need additional cooking time.
- Parchment paper or foil works best for easy clean up.
- If you don’t have sumac, don’t worry- the spice mix will still taste delicious. Sumac has a citrusy flavor and the lemon juice in this recipe provides the same lift.
- Be sure to add the feta once the chicken is out of the oven.
Serving suggestions
- Serve with additional side dishes such as Whole30 Roasted Brussel Sprouts, Roasted Butternut Squash and Cauliflower, Garlic Turmeric Rice, Roasted Za’atar Potatoes or Cumin Sweet Potatoes.
- Enjoy with a simple green salad.
- Add it in a wrap.
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Sheet Pan Mediterranean Chicken
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Equipment
Ingredients
- 1 pound chicken thighs
- 3-4 tablespoons extra virgin olive oil
- 12 ounces baby red potatoes
- 2 cups broccoli florets
- ½ lemon slices
- 1/4 cup feta
Instructions
- Preheat the oven to 425 degrees F and line a large sheet pan with parchment paper.
- Arrange the chicken thighs, red potatoes and broccoli onto the prepared sheet pan in an even layer.
- Gather all the spices into a small bowl and mix. Sprinkle the seasoning over the chicken and veggies evenly. Drizzle the olive oil over the top and mix with your hands or a spatula to ensure everything is coated. Lastly, squeeze some of the lemon slices over the top and place the slices on the chicken.
- Roast in the oven for 23-25 minutes, rotating the pan once. When done, chicken and potatoes will be golden and the internal temp of the chicken is 165 degrees F. Remove from the oven and finish with feta over the top.
Notes
Store any remaining leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave for about 1-2 minutes. Helpful tips:
- Make sure the pan is not overcrowded to avoid having the vegetables steam.
- If you don’t have sumac, don’t worry- the spice mix will still taste delicious. Sumac has a citrusy flavor and the lemon juice in this recipe provides the same lift.
- Use boneless skinless chicken thighs. Bone in works too but will need additional cooking time.
- Use parchment paper or foil for easy clean up.
- Add the feta once the chicken is out of the oven.
Nutrition
Making this? I would love to see! Tag me on Instagram @whensaltyandsweetunite and #whensaltyandsweetunite
