Juicy, herb-rubbed chicken breasts baked alongside tender baby potatoes, sweet bell peppers, red onions, and briny Kalamata olives—this Mediterranean Sheet Pan Chicken is a complete, flavorful meal made entirely on one pan. Infused with lemon and oregano, it’s a healthy, no-fuss dinner perfect for busy weeknights or casual gatherings.
Why You’ll Love This Recipe
- One-Pan Simplicity: Minimal cleanup with everything baked on a single sheet pan.
- Balanced and Nutritious: Combines lean protein, hearty vegetables, and healthy fats in one meal.
- Mediterranean Flavor Profile: Bright lemon, earthy oregano, and rich olives create a savory, satisfying dish.
- Quick and Efficient: Prepped in 15 minutes and on the table in under an hour.
- Family-Friendly: Simple ingredients that appeal to both adults and children.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
4 boneless, skinless chicken breasts
1.5 lbs baby potatoes, halved
1 red bell pepper, chopped
1 red onion, chopped
1/2 cup Kalamata olives
2 tablespoons olive oil
1 tablespoon dried oregano
1 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
Juice of 1 lemon
Lemon wedges (for roasting and serving)
Fresh parsley or oregano, chopped (for garnish)
Directions
- Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease with oil.
- In a small bowl, whisk together olive oil, dried oregano, garlic powder, paprika, salt, pepper, and lemon juice to form a marinade.
- Place the chicken breasts in the center of the prepared sheet pan.
- Surround the chicken with halved baby potatoes, chopped red bell pepper, chopped red onion, and Kalamata olives.
- Drizzle the olive oil mixture evenly over the chicken and vegetables. Toss the vegetables gently to coat.
- Add lemon wedges around the pan to infuse the dish with citrus as it roasts.
- Roast for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are fork-tender.
- For a crisp finish, broil for the final 2–3 minutes if desired.
- Remove from the oven, garnish with chopped fresh parsley or oregano, and serve warm.
Servings and timing
Servings: 4 servings
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Calories per Serving: 435 kcal
Variations
- Add Feta Cheese: Sprinkle crumbled feta over the dish after baking for a creamy, tangy finish.
- Use Chicken Thighs: Substitute boneless, skinless thighs for extra juiciness—adjust cooking time as needed.
- Low-Carb Option: Replace potatoes with cauliflower florets or zucchini chunks.
- Add Artichokes or Cherry Tomatoes: Mix in canned artichoke hearts or fresh cherry tomatoes for added flavor and texture.
- Make it Spicy: Add a pinch of crushed red pepper flakes to the olive oil mixture.
Storage/Reheating
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a 350°F (175°C) oven for 10–12 minutes or in the microwave until warmed through.
Freezing: For best texture, freeze only the chicken portion; roasted vegetables may become soft when thawed.
FAQs
Can I prep this recipe ahead of time?
Yes. You can assemble the chicken and vegetables on the pan and refrigerate, covered, for up to 12 hours before roasting.
What other vegetables work well in this recipe?
Zucchini, cherry tomatoes, carrots, or green beans can all be substituted or added based on availability and preference.
Can I use bone-in chicken?
Yes, but increase the roasting time by 10–15 minutes and ensure the internal temperature reaches 165°F (74°C).
Is this recipe Whole30 or Paleo?
Yes, if you omit the potatoes or replace them with a compliant vegetable, the recipe can be adapted to both diets.
What should I serve with this dish?
It pairs well with a Greek salad, quinoa, couscous, or simply with a side of crusty bread.
Can I make this dish dairy-free?
It is naturally dairy-free—just avoid garnishing with cheese if using any variations.
Can I substitute fresh oregano for dried?
Yes, use 1 tablespoon of chopped fresh oregano in place of 1 teaspoon dried for a brighter, fresher flavor.
What’s the best way to ensure juicy chicken?
Avoid overcooking. Use a meat thermometer and remove the chicken once it reaches 165°F (74°C).
Can I use chicken tenders instead of breasts?
Yes, but reduce cooking time to around 20–22 minutes, as tenders cook faster.
Does this recipe reheat well?
Yes, it reheats beautifully and is great for meal prep throughout the week.
Conclusion
Mediterranean Sheet Pan Chicken is a wholesome, flavorful, and hassle-free dinner that captures the essence of the Mediterranean diet. With juicy chicken, crisp vegetables, and vibrant seasoning, this one-pan meal offers a complete, colorful plate with minimal effort and cleanup. Whether you’re cooking for the family or preparing ahead for the week, it’s a satisfying and healthful choice you’ll want to make again and again.
PrintMediterranean Sheet Pan Chicken
Juicy herb-seasoned chicken breasts roasted on a sheet pan with baby potatoes, peppers, onions, and Kalamata olives. A colorful and flavorful Mediterranean-inspired one-pan meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Gluten Free
Ingredients
- 4 boneless, skinless chicken breasts
- 1.5 lbs baby potatoes, halved
- 1 red bell pepper, chopped
- 1 red onion, chopped
- 1/2 cup Kalamata olives
- 2 tablespoons olive oil
- 1 tablespoon dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Juice of 1 lemon
- Lemon wedges (for roasting and serving)
- Fresh parsley or oregano, chopped (for garnish)
Instructions
- Preheat oven to 425°F (220°C). Line a sheet pan with parchment paper or lightly grease.
- In a small bowl, mix olive oil, oregano, garlic powder, paprika, salt, pepper, and lemon juice.
- Place chicken breasts in the center of the pan and arrange potatoes, peppers, onions, and olives around them.
- Drizzle olive oil mixture evenly over chicken and vegetables. Toss vegetables to coat well.
- Add lemon wedges around the pan for extra flavor.
- Roast for 25–30 minutes, until chicken reaches 165°F (74°C) and potatoes are fork-tender.
- Optional: Broil for 2–3 minutes for extra browning.
- Remove from oven, garnish with parsley or oregano, and serve warm.
Notes
- Cut potatoes evenly to ensure even cooking.
- Substitute chicken thighs for a juicier option.
- Add zucchini or cherry tomatoes for extra Mediterranean flavor.
- Serve with tzatziki or a simple green salad for a complete meal.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 435 kcal
- Sugar: 4g
- Sodium: 560mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 39g
- Cholesterol: 105mg