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Simplify your meal prep without compromising on flavor – try this Mediterranean Chicken Thighs Sheet Pan Dinner! One-pan, flavorful, fast and fuss-free!
I don't know about you, but I always look to simplify dinners. Before I had kids, I loved spending hours making these grand dinners in the kitchen. But now I have kids and our farm is expanding, I just don't have the time. Recently, I've been relying on one pot, or in this case, one-pan dinners, to get me through this busy season of life. Sheet pan meals are great because they are an easy dinner, typically made with simple ingredients and all made on a sheet pan for easy clean up. Plus, they are a pretty versatile and healthy dinner - all winners in my book!
This sheet pan Mediterranean chicken dinner is bursting with fresh flavor and incredibly easy to prepare and clean up. I'm sure you'll love it as much as my family does. So, if you're looking for an easy meal with a ton of flavor for those busy nights, this sheet pan Mediterranean chicken recipe is for you!
Why you'll love this recipe:
- Ease: Sheet pan chicken is easy to make. Just toss everything on a sheet pan and bake.
- Flavor: The chicken is juicy and tender and the fresh veggies are roasted to perfection.
- Versatility: Swap vegetables for what you have on hand and a pinch of red pepper flakes to turn up the heat.
- Healthy: This sheet pan chicken dinner is packed with lean protein and colorful vegetables!
Ingredients Needed
- chicken thighs with skin on
- extra virgin olive oil
- balsamic vinegar
- dried tarragon
- dried oregano
- garlic powder
- onion powder
- paprika
- sea salt
- black pepper
- lemon
- summer squash
- broccoli
- cauliflower
- baby carrots
- red onions
- fresh parsley
See the printable recipe card below for exact quantities.
How to Make Mediterranean Chicken Thighs Sheet Pan Dinner:
- Preheat oven to 425°F.
- In a large bowl, combine chicken thighs, olive oil, balsamic vinegar, tarragon, oregano, garlic and onion powders, paprika, salt and pepper. Toss to coat.
- Add veggies to the bowl and toss to combine.
- Spread the chicken and vegetable mixture in a single layer on a rimmed baking sheet.
- Bake in preheated oven for 40 minutes or until the chicken is cooked through and the vegetables are tender.
See the printable recipe card below for exact recipe instructions.
Serving Suggestions
Serve this chicken sheet pan dinner with a splash of tzatziki sauce, a sprinkle of feta cheese a side of farro or a Greek salad.
Recommended Equipment & Tools
FAQs
This dish can be paired with a variety of sides. Some popular options include farro, rice, quinoa, couscous and Greek salad.
Yes, you can use chicken breast in this recipe. However, chicken thighs are more flavorful and juicy, so I recommend using them. Also, baking time may need to be adjusted.
Other vegetables that can be substituted in this recipe include eggplant, zucchini, sweet potatoes, baby potatoes, asparagus, bell peppers, mushrooms, grape tomatoes, kalamata olives, or artichoke hearts.
Mediterranean Chicken Thighs Sheet Pan Dinner Storage
Store the leftover chicken and vegetables in an airtight container in the refrigerator for up to 3 days.
Tips for Recipe Success
- Don't overcrowd the baking sheet. They won't cook evenly if the chicken and vegetables are too crowded.
- Try to chop your veggies roughly the same size for even cooking.
- If you want the chicken skin to be crispy, broil the chicken for 2-3 minutes at the end of cooking time.
- Serve this dish with your favorite sides, such as rice, quinoa, or couscous.
If you give this recipe a try, please leave a comment below, rate the recipe, and don’t forget to tag me @homesweetfarmhome on Instagram. I’d love to see what you come up with and share with our community. Cheers!
Recipe Card
Mediterranean Chicken Thighs Sheet Pan Dinner
Ingredients
- 6 chicken thighs with skin on
- ⅓ extra virgin olive oil
- ¼ balsamic vinegar
- 1 teaspoon dried tarragon
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 1 lemon sliced
- 2 cups summer squash chopped
- 2 cups broccoli chopped
- 2 cups cauliflower chopped
- 2 cups baby carrots chopped
- ½ red onion sliced
- ¼ cup fresh parsley chopped
Instructions
- Preheat oven to 425°F. Line a baking sheet with foil if desired.
- In a large bowl, whisk together the olive oil, balsamic vinegar, tarragon, oregano, garlic and onion powders, paprika, salt and pepper.
- Place chicken thighs, vegetables and lemon slices in the bowl and toss to coat.
- Spread the chicken and vegetable mixture in a single layer on a rimmed baking sheet.
- Bake in preheated oven for 40 minutes or until the chicken is cooked through and the vegetables are tender.
- Sprinkle with chopped parsley and enjoy!
* The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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