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One Pan Mediterranean Chicken - A Bright, Flavor-Packed Weeknight Dinner

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 to 2 pounds bone-in, skin-on chicken thighs (about 4–6 pieces) or boneless thighs
  • 1 pint cherry or grape tomatoes, left whole
  • 1 red onion, cut into thick wedges
  • 1 red bell pepper, sliced into strips
  • 1 small zucchini, sliced into half-moons
  • 1/2 cup pitted Kalamata olives
  • 3 tablespoons extra-virgin olive oil, divided
  • 3 cloves garlic, minced
  • Zest and juice of 1 lemon
  • 2 teaspoons dried oregano (or 1 tablespoon fresh, chopped)
  • 1 teaspoon dried thyme (or 2 teaspoons fresh, chopped)
  • 1/2 teaspoon smoked paprika (optional, for warmth)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 1/4 cup crumbled feta, for serving
  • Fresh parsley or dill, chopped, for garnish

Method
 

  1. Preheat and prep: Heat the oven to 425°F (220°C). Pat the chicken dry with paper towels. Dry skin means better browning.
  2. Make the marinade: In a small bowl, combine 2 tablespoons olive oil, garlic, lemon zest, lemon juice, oregano, thyme, smoked paprika, salt, black pepper, and red pepper flakes if using.
  3. Season the chicken: Place the chicken in a large bowl. Pour two-thirds of the marinade over it and rub to coat evenly. Let it sit while you prep the veggies, or marinate up to 30 minutes if you have time.
  4. Arrange the pan: On a large sheet pan or ovenproof skillet, toss the tomatoes, red onion, bell pepper, and zucchini with the remaining 1 tablespoon olive oil and the rest of the marinade. Spread in an even layer.
  5. Nestle and top: Add the chicken to the pan, skin side up, tucking it among the vegetables. Scatter the olives around.
  6. Roast: Bake for 30–40 minutes, until the chicken is cooked through and the skin is golden. Target 165°F (74°C) internal temperature in the thickest part.
  7. Crisp the skin (optional): If you want extra-crispy skin, broil for 1–3 minutes at the end. Watch closely to avoid burning.
  8. Finish and serve: Sprinkle with feta and chopped parsley or dill. Taste the pan juices and add a pinch of salt or a squeeze of lemon if needed. Serve hot with rice, couscous, or warm pita.