One-Pan Mediterranean Chicken Bake – Easy, Bright, and Full of Flavor

This is the kind of weeknight dinner that practically cooks itself. Everything goes on one pan, into the oven, and comes out golden, juicy, and bursting with fresh Mediterranean flavors. Think tender chicken, sweet roasted tomatoes, briny olives, and herbs that make your kitchen smell amazing.

It’s simple enough for a Tuesday, but pretty enough to serve to friends. Best of all, cleanup is almost nothing—just the sheet pan.

One-Pan Mediterranean Chicken Bake - Easy, Bright, and Full of Flavor

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 4 servings

Ingredients

  

• Chicken: 2 to 2.5 pounds bone-in, skin-on chicken thighs (about 6 pieces). Boneless thighs or breasts work too—see notes below.
• Cherry or grape tomatoes: 2 cups, whole or halved.
• Red onion: 1 large, cut into thick wedges.
• Bell peppers: 2 medium, sliced into strips (any color).
• Kalamata olives: 1/2 cup, pitted.
• Baby potatoes or Yukon Golds: 1 pound, halved or quartered.
• Garlic: 4 cloves, minced.
• Lemon: Zest of 1 lemon + juice of 1 lemon; optional extra lemon cut into wedges for serving.
• Feta cheese: 1/2 cup, crumbled.
• Olive oil: 3 tablespoons, extra-virgin preferred.
• Herbs and spices: 2 teaspoons dried oregano, 1 teaspoon dried thyme, 1 teaspoon smoked paprika (optional), 1/2 teaspoon red pepper flakes (optional).
• Fresh herbs: A handful of chopped parsley or dill for finishing.
• Salt and pepper: To taste.

Instructions

 

• Preheat the oven: Heat to 425°F (220°C). Line a large sheet pan with parchment for easier cleanup, or use a lightly oiled roasting pan.
• Dry and season the chicken: Pat the chicken dry with paper towels. Season both sides with 1 teaspoon salt and 1/2 teaspoon black pepper.
• Mix the marinade: In a small bowl, combine olive oil, lemon zest, lemon juice, garlic, oregano, thyme, smoked paprika, and red pepper flakes. Stir well.
• Toss the vegetables: On the pan, add potatoes, tomatoes, bell peppers, and onion. Drizzle with half the marinade and toss to coat. Season with a pinch of salt and pepper.
• Add the chicken: Nestle the chicken thighs among the vegetables, skin side up. Spoon the remaining marinade over the chicken. Scatter olives around the pan.
• Roast: Bake for 35–45 minutes, until the chicken skin is crisp and the internal temperature reaches 165°F (74°C). Potatoes should be tender and edges caramelized.
• Finish: Crumble feta over the pan and return to the oven for 3–5 minutes to soften. Shower with chopped parsley or dill.
• Serve: Plate the chicken with a big scoop of vegetables and pan juices. Add lemon wedges if you like extra brightness.

What Makes This Recipe So Good

• One pan, minimal mess: You toss, roast, and serve from the same pan. Less cleanup, more time to relax.
• Balanced flavors: You get savory chicken, bright lemon, sweet roasted peppers and tomatoes, and salty olives and feta.
• Flexible and forgiving: Swap vegetables based on what you have.

  It works with bone-in thighs, breasts, or drumsticks.

• Meal-prep friendly: Leftovers reheat well and taste even better the next day.
• Wholesome and satisfying: Packed with lean protein, fiber-rich veggies, and heart-healthy olive oil.

What You’ll Need

• Chicken: 2 to 2.5 pounds bone-in, skin-on chicken thighs (about 6 pieces). Boneless thighs or breasts work too—see notes below.
• Cherry or grape tomatoes: 2 cups, whole or halved.
• Red onion: 1 large, cut into thick wedges.
• Bell peppers: 2 medium, sliced into strips (any color).
• Kalamata olives: 1/2 cup, pitted.
• Baby potatoes or Yukon Golds: 1 pound, halved or quartered.
• Garlic: 4 cloves, minced.
• Lemon: Zest of 1 lemon + juice of 1 lemon; optional extra lemon cut into wedges for serving.
• Feta cheese: 1/2 cup, crumbled.
• Olive oil: 3 tablespoons, extra-virgin preferred.
• Herbs and spices: 2 teaspoons dried oregano, 1 teaspoon dried thyme, 1 teaspoon smoked paprika (optional), 1/2 teaspoon red pepper flakes (optional).
• Fresh herbs: A handful of chopped parsley or dill for finishing.
• Salt and pepper: To taste.

Instructions

1. Preheat the oven: Heat to 425°F (220°C). Line a large sheet pan with parchment for easier cleanup, or use a lightly oiled roasting pan.
2. Dry and season the chicken: Pat the chicken dry with paper towels.

   Season both sides with 1 teaspoon salt and 1/2 teaspoon black pepper.

3. Mix the marinade: In a small bowl, combine olive oil, lemon zest, lemon juice, garlic, oregano, thyme, smoked paprika, and red pepper flakes. Stir well.
4. Toss the vegetables: On the pan, add potatoes, tomatoes, bell peppers, and onion. Drizzle with half the marinade and toss to coat.

   Season with a pinch of salt and pepper.

5. Add the chicken: Nestle the chicken thighs among the vegetables, skin side up. Spoon the remaining marinade over the chicken. Scatter olives around the pan.
6. Roast: Bake for 35–45 minutes, until the chicken skin is crisp and the internal temperature reaches 165°F (74°C).

   Potatoes should be tender and edges caramelized.

7. Finish: Crumble feta over the pan and return to the oven for 3–5 minutes to soften. Shower with chopped parsley or dill.
8. Serve: Plate the chicken with a big scoop of vegetables and pan juices. Add lemon wedges if you like extra brightness.

Storage Instructions

• Refrigerate: Cool completely, then store in an airtight container 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 broth to keep it juicy.

• Freeze: Remove bones and freeze chicken and vegetables in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
• Make-ahead: You can marinate the chicken up to 24 hours in advance and chop the vegetables the night before.

Health Benefits

• Lean protein: Chicken provides essential amino acids for muscle repair and steady energy.
• Heart-healthy fats: Olive oil and olives supply monounsaturated fats that support cardiovascular health.
• Antioxidants: Tomatoes, peppers, and onions bring vitamin C, lycopene, and quercetin, which help reduce oxidative stress.
• Fiber and minerals: Potatoes and vegetables add fiber, potassium, and magnesium for healthy digestion and blood pressure balance.
• Lower sodium control: You control the salt, especially helpful if you choose low-sodium olives and feta.

What Not to Do

• Don’t crowd everything too tightly: If your pan is packed, the chicken will steam instead of roast. Use a large pan or two smaller ones.
• Don’t skip drying the chicken: Moisture on the skin keeps it from crisping.

  Pat it dry before seasoning.

• Don’t add feta too early: It can burn or turn rubbery. Add near the end to warm and soften.
• Don’t under-season the vegetables: They need salt and the marinade to shine; bland veggies drag down the dish.
• Don’t forget to rest: Let the pan sit 5 minutes out of the oven. Juices settle, and flavors meld.

Variations You Can Try

• Boneless chicken: Use boneless, skinless thighs and roast 20–25 minutes.

  Add potatoes 10 minutes earlier so they finish together.

• Chicken breasts: Use bone-in breasts for juicier results; roast 30–40 minutes. For boneless breasts, roast 18–25 minutes and watch closely.
• Add grains: Serve over couscous, farro, or quinoa to soak up the lemony pan juices.
• Veggie swap: Use zucchini, eggplant, or artichoke hearts (drained). Add tender veggies in the last 15–20 minutes so they don’t overcook.
• Spice twist: Replace oregano/thyme with a tablespoon of za’atar, or add a pinch of cumin for warmth.
• Dairy-free: Skip the feta and finish with toasted pine nuts and extra herbs.
• Extra saucy: Stir a spoonful of pesto into the pan juices after roasting, or drizzle with tahini-lemon sauce.

FAQ

Can I make this with frozen chicken?

Yes, but thaw the chicken completely before roasting for even cooking and safe temperature control.

Pat dry after thawing to ensure the skin crisps.

How do I know the chicken is done?

Use an instant-read thermometer inserted into the thickest part without touching bone. It should read 165°F (74°C). The juices will run clear, and the skin will be golden.

What if I don’t like olives?

Skip them and add capers for a similar briny note, or just increase the lemon and herbs.

The dish will still be flavorful and bright.

Can I make it spicy?

Absolutely. Increase red pepper flakes or add a teaspoon of harissa to the marinade for heat and depth.

How do I keep the potatoes from staying firm?

Cut them smaller (1-inch pieces) and place them directly on the pan so they contact the hot surface. If needed, start them 10 minutes earlier before adding the chicken.

Is this recipe gluten-free?

Yes, it’s naturally gluten-free as written.

Just ensure your feta and spices are labeled gluten-free if necessary.

What pan size should I use?

A large rimmed sheet pan, about 13×18 inches (half-sheet), works best. If you only have smaller pans, divide the ingredients between two to avoid crowding.

Can I use a cast-iron skillet instead?

Yes, if it’s large (12-inch or more). If it’s tight, start the potatoes on the bottom and place chicken on top to encourage browning.

In Conclusion

This One-Pan Mediterranean Chicken Bake gives you big flavor with little effort.

The lemony marinade, juicy chicken, and colorful vegetables make a complete meal in under an hour. It’s easy to tweak, simple to scale, and reliable for both busy nights and casual entertaining. Keep this one in your rotation—you’ll use it again and again.