Mediterranean Sheet Pan Chicken

This Mediterranean Sheet Pan Chicken is a delicious and easy weeknight dinner option. It's full of bold flavors, packed with colorful vegetables and juicy chicken, and perfect for the whole family.

Jump to:

• Sheet Pan Chicken
• Ingredients you'll need
• Adaptable recipe – make it your own!
• Before you begin: essential tools
• Step by step: instructions
• Your questions answered: FAQs
• My notes
• Storage and reheating
• Make Ahead
• Perfect pairings: what to serve with
• You'll also like
• Mediterranean Sheet Pan Chicken

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Sheet Pan Chicken

• This delicious dinner recipe requires minimal prep. Everything cooks together on one sheet pan, saving you time and effort.  
• Loaded with fresh vegetables and lean protein, it's a well-balanced meal that you can feel great about serving.  
• The combination of Mediterranean herbs, garlic, and a tangy mustard marinade ensures every bite is full of delicious flavor.  

Not only is this super easy to make, but it's also easily customizable, which means that it's even great for picky eaters! It makes a stress-free, busy weeknight dinner.

Ingredients you'll need

Note: This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.

Ingredient notes

• Whole chicken - For easy roasting, you will want to cut this chicken into pieces. To save time, you could also ask your butcher to cut it for you. 
• Lime juice - Fresh lime juice will give your marinade the best flavor for this sheet pan Mediterranean chicken. 
• Oil - When it comes to roasting, I like to use olive oil. Avocado oil would also work for this easy recipe. 
• Sugar - Granulated sugar will give your marinade a hint of sweetness to balance out the savory flavors. 
• Fresh garlic cloves - I always recommend using fresh garlic. However, garlic powder will work in a pinch. 
• Yellow mustard -  You can also use Dijon mustard or whole grain mustard for a slightly different flavor. 
• Spices - You will need oregano, ground cardamom, black pepper, and salt from your spice rack.
• Tomato paste -  This will give your vegetables a rich, hearty flavor. Feel free to substitute with tomato sauce if that's what you have on hand. 
• Vegetables - For the vegetable mix I like to use red onion, potatoes, red bell pepper, large carrots, and cherry tomatoes.

Adaptable recipe – make it your own!

• Switch up the vegetables! Use whatever you have in your fridge or what’s in season. Zucchini, broccoli, or even sweet potatoes would be great alternatives.  
• Add some heat! If you love spicy food, add some chili flakes, cayenne pepper, or a sliced jalapeño to the marinade.  
• Try different herbs. For a fresh twist, swap out oregano for thyme or rosemary. Fresh herbs add a nice touch of flavor. 

Before you begin: essential tools

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• Large mixing bowl
• Large rimmed sheet pan

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Step by step: instructions

Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.

1. In a large bowl mix together all marinade ingredients.
2. Add chicken pieces and toss well to cover. Cover and refrigerate for 30 minutes and up to 48 hours.

3. Place potatoes, peppers, carrots, and onions in a large baking sheet. Add chicken pieces and toss everything well. Pour in water, then cover with parchment paper, then foil.
4. Bake in the center of your oven for 50 minutes to one hour or until vegetables are tender. Uncover, add tomatoes, then return to the oven top rack for another 10-15 minutes. Broil top if desired.

Your questions answered: FAQs

My notes

• I recommend using a half sheet or sheet pan for this recipe so that your vegetables have enough room to crisp up. 
• Root vegetables tend to cook slower than onions and peppers, so I like to chop the onions and bell peppers in larger pieces. 
• For super easy clean up, you can line your baking dish with aluminum foil to prevent sticking.
• For this sheet pan chicken dinner, spread out the vegetables in a single layer so that they roast evenly. 
• I used bone-in chicken for this recipe, if you are using a boneless cut, you will need to reduce the bake time. 

Storage and reheating

Refrigerate - Store any leftovers in an airtight container in the refrigerator for up to 2-3 days.

Freeze - You can freeze the baked chicken and vegetables in an airtight container for up to 3 months.

Reheat - To reheat, place in the oven at 350°F until heated through or microwave for a quick meal.

Make Ahead

If you’re looking to save time, you can prep this easy dinner in advance! Chop all your vegetables and start the chicken in the marinade. Store them in separate bowls in the fridge to avoid cross-contamination. 

Perfect pairings: what to serve with

Sheet pan dinners can be served as a complete meal all on its own. However, I like to pair it with a simple green salad like this Fattoush Salad and a fresh bread side dish such as this Air Fryer Garlic Bread or Homemade Pita Bread. 

You'll also like

Does your family love chicken recipes? I know that mine does! Some of our favorite easy chicken recipes are Panda Express SweetFire Chicken Breast, Air Fryer Chicken Tenders, and this Chicken Hash Brown Casserole. They are all delicious and great for busy weeknights! 

I love this chicken dinner for its simplicity and the fact that you do not need to marinate for hours. Marinating the chicken overnight definitely enhances the flavor, as it allows the seasoning to penetrate thoroughly throughout the meat, but you can still get away with just 30 minutes!

I hope you'll try this recipe soon and let me know how it worked for you.