Sheet-Pan Mediterranean Chicken With Olives & Roasted Veggies – Easy, Flavor-Packed Dinner

This is the kind of weeknight dinner that makes you feel like you’ve pulled off something special without breaking a sweat. Everything roasts on one pan, the kitchen smells amazing, and cleanup is quick. You get juicy chicken, caramelized veggies, and briny pops of olive in every bite.

The flavors are bright, balanced, and comforting. It’s a crowd-pleaser that also happens to be great for meal prep.

Why This Recipe Works

• One pan, full meal: Chicken, veggies, and olives roast together, so dinner is balanced and simple.
• High heat = big flavor: Roasting at a higher temperature gives you golden edges, crisp skin, and tender centers.
• Smart seasoning: Lemon, garlic, oregano, and paprika bring that Mediterranean profile without fuss.
• Mix of veggies: Bell peppers, red onion, zucchini, and tomatoes roast at a similar pace and deliver color and texture.
• Flexible and forgiving: Use thighs or breasts, swap veggies, or go bone-in. The method still works.

Shopping List

• Chicken: 2 lbs bone-in, skin-on chicken thighs (or boneless thighs; breasts also work with adjustments)
• Olives: 1 cup pitted Kalamata or mixed Mediterranean olives
• Vegetables:
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 medium zucchini, halved and cut into half-moons
  • 1 small red onion, cut into wedges
  • 1 cup cherry or grape tomatoes
  • Optional: 1 small fennel bulb, sliced, or 1 small eggplant, cubed
• Fresh flavor: 1 lemon (zest and juice), 3–4 garlic cloves, fresh parsley
• Pantry spices: Dried oregano, smoked or sweet paprika, red pepper flakes (optional)
• Fats: Extra-virgin olive oil
• Extras: Feta cheese (optional), capers (optional), sea salt, black pepper

Instructions

1. Heat the oven: Preheat to 425°F (220°C).

   Line a large rimmed sheet pan with parchment for easy cleanup.

2. Make the marinade: In a bowl, whisk 3 tablespoons olive oil, zest of 1 lemon, juice of half the lemon, 3 minced garlic cloves, 1.5 teaspoons dried oregano, 1 teaspoon paprika, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Add a pinch of red pepper flakes if you like heat.
3. Season the chicken: Pat the chicken dry. Toss with half the marinade until coated.

   Let it sit while you prep the veggies, 10–15 minutes.

4. Prep the veggies: In a large bowl, combine bell peppers, zucchini, red onion, and tomatoes. Add the remaining marinade and toss. If using eggplant or fennel, add them now.
5. Arrange on the pan: Spread the veggies in an even layer, leaving room for the chicken.

   Nestle the chicken pieces skin-side up among the vegetables. Scatter the olives over everything.

6. Roast: Bake for 35–45 minutes, until the chicken skin is crisp and an instant-read thermometer in the thickest part registers 165°F (74°C). Veggies should be tender and caramelized at the edges.
7. Finish: Squeeze the remaining lemon half over the pan.

   Sprinkle with chopped parsley and, if using, crumbled feta and a few capers for extra briny punch.

8. Serve: Spoon pan juices over everything. Pair with couscous, orzo, quinoa, or warm pita to soak up the sauce.

Storage Instructions

• Refrigerate: Cool completely, then store in airtight containers for up to 4 days.
• Reheat: Warm in a 350°F (175°C) oven for 10–15 minutes or microwave in short bursts. Add a splash of water or a drizzle of olive oil to keep it moist.
• Freeze: The chicken freezes well for up to 2 months.

  Veggies can soften after thawing, but it’s still tasty. Thaw in the fridge overnight before reheating.

• Meal prep tip: Pack with grains and a wedge of lemon. Add fresh parsley or feta right before eating for brightness.

Why This is Good for You

• Protein-rich: Chicken provides complete protein that supports muscle repair and steady energy.
• Heart-healthy fats: Olive oil and olives bring monounsaturated fats linked to improved cardiovascular health.
• Fiber and antioxidants: Colorful veggies offer fiber, vitamins A and C, potassium, and polyphenols that support gut and immune health.
• Lower sodium control: You set the salt level, especially if you use low-sodium olives and go light on feta.
• Balanced plate: Protein, veggies, and healthy fats keep you fuller longer and help manage cravings.

Pitfalls to Watch Out For

• Crowded pan: Overpacked veggies steam instead of roast.

  Use a second sheet if needed for proper browning.

• Uneven cuts: Keep veggie pieces similar in size so they cook at the same rate. Thick onion wedges and slender zucchini work well.
• Underseasoning: Veggies need salt. Taste a roasted piece and adjust with a sprinkle of salt or lemon at the end.
• Soggy chicken skin: Always roast skin-side up and make sure the skin is dry before seasoning.

  High heat helps it crisp.

• Dry chicken breasts: If using breasts, choose bone-in or pull boneless breasts from the oven as soon as they hit 160–165°F.

Recipe Variations

• Herb swap: Trade oregano for thyme or rosemary. Add a pinch of cumin for warmth.
• Citrus twist: Use orange zest and juice instead of lemon for a sweeter, aromatic finish.
• Spice-forward: Add 1 teaspoon harissa paste or 1/2 teaspoon Aleppo pepper to the marinade for gentle heat.
• Veggie swap: Try artichoke hearts, mushrooms, cauliflower, or baby potatoes. Parboil potatoes first for speed.
• Dairy-free brightness: Skip feta and finish with a quick tahini-lemon drizzle.
• All-thighs meal prep: Use boneless, skinless thighs for easy portions.

  Roast 25–30 minutes at 425°F, checking doneness early.

• Add grains on the pan: In the last 10 minutes, toss in cooked orzo or couscous to soak up juices (use parchment so it doesn’t stick).

FAQ

Can I use boneless, skinless chicken breasts?

Yes. Roast at 425°F and start checking at 18–22 minutes, depending on thickness. Pull them when they reach 160–165°F and rest for a few minutes before slicing.

What kind of olives work best?

Kalamata are classic, but a mix of green Castelvetrano and black olives adds great texture and flavor.

Make sure they’re pitted to save time and avoid surprises.

Do I need to marinate the chicken longer?

A short 10–15 minute rest while you prep veggies is enough for good flavor. If you have time, you can marinate up to 8 hours in the fridge. Bring it closer to room temp for 15 minutes before roasting for even cooking.

How do I keep the veggies from burning?

Cut them evenly, toss with enough oil, and avoid the bottom rack.

If edges brown too fast, lower the heat to 400°F for the last 10 minutes or loosely tent with foil.

Can I make this without onions or garlic?

Yes. Skip the garlic and boost flavor with extra lemon zest, more herbs, and a pinch of paprika or cumin. For onion-free, rely on peppers, zucchini, and tomatoes for sweetness.

Is this good for meal prep?

Definitely.

It packs and reheats well. Roast a double batch on two pans, then portion with grains or greens for quick lunches.

What should I serve with it?

Couscous, lemony rice, orzo, quinoa, roasted potatoes, or a simple arugula salad all pair well. Warm pita and hummus also make it feel like a complete spread.

Wrapping Up

This Sheet-Pan Mediterranean Chicken with Olives & Roasted Veggies delivers bright flavors and minimal effort.

You’ll get crispy, juicy chicken, tender vegetables, and a savory, lemony pan sauce that ties it all together. It’s flexible, meal-prep friendly, and easy to adapt to what you have on hand. Keep this one in your regular rotation for weeknights that need to feel a little special without the extra work.