Mediterranean 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
Scale
- 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
Find it online: https://yumfoodusa.com/mediterranean-sheet-pan-chicken/