This Mediterranean-inspired sheet pan chicken is so easy to prepare. I’ve made it so many times over the years. If you need a quick, easy, and delicious meal put together quickly without much effort, this is the recipe for you. To make things even better, this is the perfect meal prep recipe.

If you try out this recipe, I want to know! Leave a comment with a star rating below if you love it. You can also snap a photo & tag @jenneatsgoood on INSTAGRAM. Your reviews help support this blog and make it possible for me to continue to create healthier recipes!

Try out some of my other sheet pan recipes if you’re looking for more:

• Sheet pan Mediterranean inspired salmon and veggies
• Sheet pan cashew tofu and veggies
• Rainbow veggie sheet pan with green tahini sauce
• Sheet pan gnocchi with pesto
• Fall veggie sheet pan with maple rosemary and chicken thighs

EASY SHEET PAN MEDITERRANEAN INSPIRED CHICKEN THIGHS

EASY SHEET PAN MEDITERRANEAN INSPIRED CHICKEN THIGHS

Recipe by Jenn Lueke

4.0 from 23 votes

Servings

Adjust servings

+

–

4

servings

Prep time

15

minutes

Cooking time

45

minutes

This Mediterranean-inspired sheet pan chicken is so easy to prepare. I’ve made it so many times over the years. If you need a quick, easy, and delicious meal put together quickly without much effort, this is the recipe for you. To make things even better, this is the perfect meal prep recipe.

Cook Mode

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Ingredients

• 2 tablespoons avocado or olive oil

• 1 teaspoon smoked paprika

• 1 teaspoon dried basil

• 1 teaspoon dried parsley

• 1 teaspoon dried oregano

• 1 teaspoon kosher salt

• 1/2 teaspoon ground black pepper

• 1 1/2 pounds boneless skinless chicken thighs

• 1 small yellow onion, thinly sliced

• 2 cups cherry tomatoes (1 pint)

• 2/3 cup pitted kalamata olives (about one 12 fl oz jar)

• 4 minced garlic cloves

• one lemon, quartered, for topping

• 6 ounces crumbled feta, optional for topping (about 2/3 cup)

• 3 cups cooked quinoa or brown rice, for serving (optional)

Directions

• Preheat the oven to 400F and line a large sheet pan with parchment paper.
• Combine the olive oil, smoked paprika, basil, parsley, oregano, salt, and ground black pepper in a small bowl and set aside.
• Add the chicken thighs, sliced onion, tomatoes, olives, and garlic to a large bowl. Cover with the olive oil and spices and mix with tongs or clean hands until evenly coated.
• Transfer the chicken and vegetables to the prepared sheet pan and spread out in one even layer. Bake until the chicken reaches an internal temperature of 165F and veggies are soft, 40-45 minutes.
• To serve, top with a squeeze of lemon and crumbled feta cheese.

Notes

• Storage: Refrigerate in a sealed container for up to 4 days.
• Reheating: Microwave until warmed, about 2-3 minutes, or heat in the oven on 325F until warmed, about 15 minutes.
• Serving: Pair this meal with whichever grain you prefer, I recommend either quinoa or brown rice, but jasmine rice, orzo, or cauliflower rice will also work perfectly!

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If you try out this recipe, I want to know! 
Leave a comment with a star rating below if you love it.