One-Pan Mediterranean Chicken with Roasted Vegetables
This one-pan Mediterranean chicken dinner brings together all the flavors you love—juicy herb-crusted chicken thighs, colorful roasted vegetables, and briny olives. It's the kind of meal that makes you feel like you're dining on the Greek coast (even if you're just in your kitchen on a Tuesday night).
Ingredients
- 8 bone-in, skin-on chicken thighs
- 2 medium zucchini, sliced into half-moons
- 1 large red bell pepper, cut into strips
- 1 medium red onion, cut into wedges
- 1 pint cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted
- 1/3 cup extra virgin olive oil
- 3 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1/4 cup fresh lemon juice
- 1/4 cup crumbled feta cheese
- 2 tablespoons fresh parsley, chopped
- Sea salt and black pepper to taste
Instructions
- 1
Season the chicken
Pat chicken thighs dry and season generously with salt, pepper, oregano, thyme, and paprika. Let them sit at room temperature for 10 minutes while you prep the vegetables.
- 2
Prepare the vegetables
Toss zucchini, bell pepper, red onion, and cherry tomatoes with 2 tablespoons olive oil, minced garlic, salt, and pepper in a large bowl.
- 3
Heat the pan
Preheat your oven to 425°F (220°C). Heat remaining olive oil in a large oven-safe skillet or cast iron pan over medium-high heat.
- 4
Sear the chicken
Place chicken thighs skin-side down and cook for 4-5 minutes until golden brown. Flip and cook another 3 minutes. Remove chicken to a plate.
Photo by Doğan Alpaslan Demir on Pexels - 5
Add vegetables to pan
Add the seasoned vegetables to the same pan, spreading them evenly. Nestle the chicken thighs on top, skin-side up. Scatter olives around the pan.
- 6
Roast everything together
Transfer to the oven and roast for 25-30 minutes, until chicken reaches 165°F internal temperature and vegetables are tender and slightly caramelized.
- 7
Finish and serve
Drizzle with lemon juice, sprinkle with feta cheese and fresh parsley. Let rest for 5 minutes before serving.
Nutrition Note
This Mediterranean-style dinner provides lean protein from chicken, heart-healthy fats from olive oil and olives, plus fiber and antioxidants from the colorful vegetables. The herbs and spices add anti-inflammatory benefits without extra calories.
Substitution Ideas
Storage Tips
Store leftovers in the refrigerator for up to 3 days. Reheat gently in a 350°F oven for 10-15 minutes to keep the chicken skin crispy. The vegetables actually taste even better the next day as the flavors meld together.
How This Fits Your Meal Plan
Mediterranean diet dinner ideas like this one work beautifully as part of a balanced weekly meal plan. I've found that having a go-to one-pan recipe makes weeknight cooking so much easier. Our personalized meal planning quiz can help you discover more Mediterranean-inspired recipes that fit your schedule and preferences.
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Comments
So easy to make and tastes amazing. I added a little extra garlic and it was perfect.
This has become my go-to recipe for meal prep. Reheats perfectly too!
This is now in our regular meal rotation. So satisfying and healthy.
We appreciate the feedback! It's always great when healthy food wins over the whole family.
The instructions were super clear and easy to follow. Turned out perfectly.
Tried this recipe skeptically but wow — it exceeded my expectations completely.
That's wonderful to hear! Meal prep is such a great way to stay consistent with healthy eating.