Mediterranean Chicken Thighs Sheet Pan Dinner

An overhead shot of a sheet pan filled with grilled chicken thighs, roasted vegetables including broccoli, cauliflower, carrots, red onion, and yellow squash and lemons. The sheet pan is on top of a yellow and white striped napkin.

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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! This delicious meal will become your new favorite for those busy nights!


Units Scale
  • 6 chicken thighs with skin on
  • 1/3 extra virgin olive oil
  • 1/4 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
  • 1/2 teaspoon black pepper
  • 1 lemon, sliced
  • 2 cups summer squash, chopped
  • 2 cups broccoli, chopped
  • 2 cups cauliflower, chopped
  • 2 cups baby carrots, chopped
  • 1/2 red onion, sliced
  • 1/4 cup fresh parsley, chopped


  1. Preheat oven to 425°F. Line a baking sheet with foil if desired.
  2. In a large bowl, whisk together the olive oil, balsamic vinegar, tarragon, oregano, garlic and onion powders, paprika, salt and pepper.
  3. Place chicken thighs, vegetables and lemon slices in the bowl and toss to coat.
  4. Spread the chicken and vegetable mixture in a single layer on a rimmed baking sheet.
  5. Bake in preheated oven for 40 minutes or until the chicken is cooked through and the vegetables are tender.
  6. Sprinkle with chopped parsley and enjoy!

Keywords: Sheet Pan Meal, Meal Prep

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