Quick, easy, tasty, with minimal clean up! That is a win in my books. This recipe is great for a week-night meal when you are craving something healthy. Plenty of veggies and delicious chicken, made especially good when you add plenty of toppings. I love making my own balsamic glaze for this recipe as well, it is so easy! *add link for balsamic glaze*

When I go on vacation, I definitely treat the food as a main attraction for the trip. The day I get back from a trip, I automatically feel like I need a detox. I have been known to say on the way home, “That’s it I am eating spinach blended with water for dinner I couldn’t possibly eat anything else for dinner”. Then dinner time rolls around….and what do you know a spinach and water smoothie doesn’t sound appetizing! So this is one of my go-to recipes for when I needed a “detox” but still want to eat actual food for dinner!

I like eating this over basmati rice, my husband likes to make a pita wrap out it! The chicken and veggies served over a salad base would also be really good. Try adding some tzatziki on top to make it extra creamy! You can make your own, but store bought also works.

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Why You’ll Love This One Pan Meal

Easy! Chop your veggies, and dump the rest into a pan.
Customizable. Add this over rice, spinach/romaine, or make it into a pita.
Great leftovers. I always look forward to eating this recipe the next day!
Healthy. This recipe is healthy, but that doesn’t mean it is bland or lacking flavor!

Chicken thighs in a pan cooked alongside bell peppers, red onions, and sprinkled with goat cheese.

How to Make This One Pan Mediterranean Chicken

Please see recipe card at the bottom of this post for the full recipe details.

Preheat the oven to 400°F. In a large casserole dish, add the peppers, red onion artichoke hearts, lemon wedges and tomatoes.
Make the sauce. Whisk together the garlic, olive oil, red wine vinegar, balsamic glaze, paprika, oregano, salt, and pepper. Pour 2/3 of the sauce over the veggies and mix in the pan. Place the chicken on top of the veggies and add the other third of sauce on top of the chicken.
Bake. For 25 minutes, then stir everything around and flip the chicken. Cook for 10-15 minutes more until internal temp of chicken is 165°F.
Serve. Top with fresh basil, goat cheese, avocado, tzatziki sauce, olives, and pickled red onions. Serve over a bed of rice, or on fresh pita bread. Enjoy!
***Add link to pickled red onions and balsamic glaze

Red bell peppers, orange bell peppers, red onions, and lemon slices. Vegetables chopped on a wooden cutting board.

Green olives, pita bread, avocado, pickled red onions, and tzatziki sauce all lined up against a wooden background.

Recipe FAQs

Of course! This stores well in an airtight container. Just wait to add your toppings until the chicken and veggies are reheated.

Sure! I always opt for chicken thighs because they are juicier. But if you prefer chicken breast, follow the same steps just ensure the chicken is an internal temp of 165°F.

Recipe Variations

Change the protein. Tofu or chickpeas would work to make this plant based.
Try this as a salad. A bed of fresh romaine and spinach with all of the toppings.
Make it crunchy. Fresh sliced cucumbers would be amazing on top!

Sheet Pan Mediterranean Chicken

Easy one pan meal! This is a healthy weeknight meal. Loaded with veggies and full of flavor, this is a staple in my menu rotation.

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Prep Time 20

Cook Time 40

Total Time 1

Servings: 4

Course: Dinner

Ingredients Method

Ingredients

1 red bell pepper cut into strips
1 yellow bell pepper cut into strips
1 red onion sliced
1 12 oz jar artichoke hearts drained and chopped
2 cups cherry tomatoes halved
1 lemon quartered
5 cloves garlic minced
2 lbs chicken thighs

Sauce for Vegetables and Chicken

⅓ cup olive oil
2 tbsp red wine vinegar
2 tbsp balsamic glaze
1 tsp paprika
2 tsp dried oregano
½ tsp salt
½ tsp lemon pepper

Toppings

2 tbsp fresh basil
goat cheese or feta
⅔ cup kalamata olives optional
pickled red onions optional
avocado optional

Method

Preheat oven to 400℉.
In a large roasting pan, add the peppers, red onion, artichoke heats, lemon wedges, and tomatoes. I like to squeeze the lemons over the veggies and then place them into the pan with the veggies.
In a bowl, whisk together the garlic, olive oil, red wine vinegar, balsamic glaze, paprika, oregano, salt, and lemon pepper. Pour ⅔ of the sauce over the vegetables and stir to mix. Then place the chicken on top and add the the last third of the sauce on top of the chicken.
Bake for 25 minutes. After that stir everything around and flip the chicken. iI like to season with a little more salt and lemon pepper at this point. Cook for another 10 minutes until the chicken is done, and internal temperature is 165 ℉.
Remove from the oven and top with goat or feta cheese. Serve with basmati rice, pita bread, avocado, tzatziki sauce, pickled red onions, and Kalamata olives. Enjoy!