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A sheet pan filled with Mediterranean chicken, colorful vegetables, olives, and feta, seasoned with oregano

Sheet Pan Mediterranean Chicken & Veggies (with olives, feta, and oregano)

This easy Sheet Pan Mediterranean Chicken & Veggies recipe is perfect for a weeknight dinner, featuring tender chicken, colorful vegetables, briny olives, and tangy feta, all roasted on a single sheet pan for minimal cleanup.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 servings
Calories 450 kcal

Equipment

  • Large baking sheet
  • Parchment paper
  • Large bowl
  • Small bowl
  • Whisk

Ingredients
  

For the Chicken & Veggies

  • 1.5 lbs boneless, skinless chicken thighs or breasts cut into 1-inch pieces
  • 1 red onion cut into wedges
  • 2 bell peppers (any color) cored and cut into 1-inch pieces
  • 1 large zucchini halved lengthwise and sliced into ¼-inch moons
  • 1 pint cherry tomatoes halved (or left whole if smaller)

For the Dressing

  • ¼ cup olive oil
  • 2 tablespoons lemon juice
  • 2 garlic minced
  • 1 tablespoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

For the Topping

  • ½ cup Kalamata olives pitted and halved
  • ½ cup crumbled feta cheese
  • Fresh parsley or dill for garnish (optional)

Instructions
 

Preheat & Prep

  • Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

Combine & Dress

  • In a large bowl, combine chicken, red onion, bell peppers, zucchini, and cherry tomatoes.
  • Whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper in a separate small bowl. Pour dressing over ingredients and toss until coated.

Spread & Roast

  • Transfer the chicken and vegetable mixture onto the prepared baking sheet, spreading it into a single layer, using two sheets if needed to prevent overcrowding.

Initial Bake

  • Roast for 20-25 minutes, until chicken is almost cooked and vegetables start to soften.

Add Toppings

  • Remove the pan from the oven and scatter pitted Kalamata olives and crumbled feta cheese over the chicken and veggies.

Final Roast

  • Return to the oven for 5-10 minutes, or until chicken is cooked through (165°F/74°C), vegetables are tender-crisp, and feta is warm and soft.

Serve

  • Garnish with fresh parsley or dill, if desired, and serve immediately.

Notes

If you don't have parchment paper, you can lightly grease the baking sheet instead. For extra flavor, marinate the chicken and vegetables for at least 30 minutes before roasting.