Craving a flavorful and easy weeknight dinner? This No-Fuss Sheet Pan Mediterranean Chicken is a lifesaver! Juicy chicken thighs marinated in lemon, herbs, and garlic are roasted on one sheet pan with a vibrant mix of fresh zucchini, bell peppers, mushrooms, and cherry tomatoes. The dish develops a rich, savory flavor with smoky paprika and a touch of brininess from feta cheese. It’s a healthy, satisfying, and incredibly simple meal with minimal prep and cleanup, perfect for busy weeknights or casual get-togethers.
So, if you’re ready for a no-fuss, flavor-packed meal, grab your sheet pan and let’s get cooking! ❤️ Don’t forget to give this video a thumbs up 👍 if you enjoyed it, leave a comment below letting me know what your favorite sheet pan meal is, and subscribe for more easy and delicious recipes! 😘
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
Ingredients:
¼ cup olive oil
2 lemons, juiced plus the zest
4 garlic cloves, minced
2 tsp dried oregano
6 fresh sprigs of thyme
½ tsp smoked paprika
½ tsp sea salt
½ tsp freshly ground black pepper
6 chicken thighs, bone-in, skin-on
1 medium zucchini, halved lengthwise, sliced
1 yellow bell pepper, cut into 1-inch pieces
2 cups medium/large white mushrooms whole
½ large red onion, cut into medium wedges
2 cups cherry tomatoes, whole
½ cup feta cheese
Instructions:
Step 1:
Preheat the oven to 425°F – 220°C
Step 2:
In a small bowl, whisk together the olive oil, lemon zest then juice, minced garlic, oregano, (Opt. Dijon mustard), smoked paprika, salt, and black pepper.
Step 3:
Place the chicken thighs in a bowl, pour ½ of the marinade over them, and toss to coat. Let marinate for 30-60 minutes. If you’re short oil time 10-15 minutes will still help.
Step 4:
Place the chicken thighs on the sheet pan and bake for 15-20 minutes.
Step 5:
Add the vegetables zucchini, bell pepper, mushroom, red onion, and cherry tomatoes, olives and toss in the left over chicken marinade in the same bowl. Scatter vegetables around the chicken on the same baking sheet. Add a few sprigs of thyme.
Step 6:
Bake for 30 minutes, then remove from the oven, add the feta, and return to the oven for an additional 10 minutes, or until the chicken reaches an internal temperature of 165°F – 75°C and the vegetables should be tender but not overly soft
Step 7:
Sprinkle with fresh parsley before serving (optional)
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