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Sheet Pan Mediterranean Chicken Vegetables recipe, served and ready to eat, easy homemade dish
Joe Rooney

Mediterranean Sheet Pan Chicken Vegetables Warm and Satisfying Real Weeknight Favorite

This Mediterranean Sheet Pan Chicken Vegetables recipe is a warm and satisfying family-friendly meal perfect for an easy dinner or a busy weeknight. Featuring marinated chicken breasts combined with a colorful mix of roasted Mediterranean vegetables, it delivers a delicious one pan chicken dinner experience full of vibrant flavors and hearty textures.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Calories: 594
Ingredients Notes

Ingredients
  

  • 4 chicken breasts If chicken breasts are too large, cut them in half. Plan about 8 ozs per person on average.
  • 0.5 cup olive oil
  • 2 lemons
  • 15 garlic cloves use about 3-4 for marinate and the rest spread around sheet pan
  • 1 tbsp sea salt
  • 0.5 tsp black pepper add more to taste
  • 1 tbsp oregano
  • 0.5 tsp paprika
  • 5 tbsps fresh parsley use about 3 tbsps on the marinate and the rest for garnish at the end
  • 2 lbs dutch potatoes
  • 1 red onion
  • 1 red bell pepper
  • 1 green bell pepper
  • 10 ozs grape tomatoes
  • 3 ozs feta cheese adjust this to taste
  • 20 kalamata olives

Notes

  • Store any leftovers in an airtight container in the fridge where they will keep well for 3-4 days.