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Roasted chicken thighs with tomatoes, red peppers, and chunks of cheese, garnished with fresh basil and dill.
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Mediterranean Sheet Pan Chicken

Mediterranean sheet pan chicken is a 40-minute dinner of roasted chicken thighs, peppers, tomatoes, softened feta, lemon, and fresh herbs, served with pita for scooping up the pan sauce.
Course Main Course
Cuisine Mediterranean-Inspired
Keyword chicken, sheet pan
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 -6
Calories 814kcal
Author Maria Koutsogiannis

Ingredients

For the vegetables

  • 2 red peppers, cut in strips lengthwise
  • 1 green pepper, cut in strips lengthwise
  • 1 pint cherry tomatoes
  • 1 heirloom tomato, cut into wedges
  • 1 cup other tomatoes of choice, halved or wedges
  • kosher salt

For the sauce

  • ¼ cup extra-virgin olive oil
  • 1 ¼ tsp kosher salt
  • ¼ tsp ground pepper
  • ¼ tsp chili flakes
  • ¾ tsp ground turmeric
  • 1 tsp smoked paprika
  • 1 lemon, zested and juiced

For the chicken, feta and garnishes

  • 8 bone-in skin-on chicken thighs (or 4 chicken breasts)
  • 275 grams block of quality feta cheese, about 1 1/2 inches thick, cut into 4 pieces
  • pita for serving
  • fresh dill and basil for garnish

Instructions

  • Preheat the oven to 400F.
  • Add all of the sauce ingredients to a large sheet pan and gently whisk on the sheet pan to combine.
  • Add all of the cut peppers and tomatoes to the sheet pan with the sauce and season with a few generous pinches of kosher salt. Then, toss the vegetables in the sauce on the sheet pan.
  • Add the chicken thighs to the sheet pan and toss gently to coat in the sauce. Nestle the four pieces of feta in between the chicken and vegetables and drizzle the tops of the feta with a bit of olive oil.
  • Bake in the oven for 28-30 minutes or until the feta cheese is super soft, the vegetables are very tender and the chicken breasts are cooked through to an internal temperature of 165F. Garnish with fresh basil and fresh dill if desired.
  • Serve with pita for dipping into the pan sauce.

Notes

  • We love to use bone-in skin-on chicken thighs for this recipe, but you can substitute with 4  chicken breasts if desired (they may require slightly less cooking time). 
  • If you love sheet pan dinners like this, try our Za’atar Chicken (Easy Sheet Pan Recipe)

Nutrition

Calories: 814kcal | Carbohydrates: 12.1g | Protein: 50.8g | Fat: 62.3g | Saturated Fat: 19.9g | Polyunsaturated Fat: 10.4g | Monounsaturated Fat: 26.7g | Trans Fat: 0.2g | Cholesterol: 293mg | Sodium: 895.5mg | Fiber: 3.1g | Sugar: 7.7g
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