Sheet Pan Lemon-Garlic Mediterranean Chicken with Olives and Tomatoes
Juicy roasted chicken thighs infused with bright lemon and garlic flavors, roasted alongside olives and cherry tomatoes for an easy Mediterranean meal. This Mediterranean-inspired chicken recipe, ready in about 55 minutes, pairs bone-in, skin-on chicken thighs, extra virgin olive oil, lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 3 tablespoons extra virgin olive oil
- 2 tablespoons, freshly squeezed lemon juice
- 5 cloves, thinly sliced garlic cloves
- 1 teaspoon dried oregano
- 3/4 cup pitted Kalamata olives
- 2 cups cherry tomatoes
- 1 1/2 teaspoons salt
- 1 teaspoon, freshly ground black pepper
- 1/4 cup, chopped for garnish fresh parsley
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 425°F. In a large bowl, whisk together 3 tablespoons extra virgin olive oil, 2 tablespoons freshly squeezed lemon juice, 5 thinly sliced garlic cloves, 1 teaspoon dried oregano, 1 1/2 teaspoons salt, and 1 teaspoon freshly ground black pepper.
- Step 2: Add 6 bone-in, skin-on chicken thighs to the bowl and toss well to coat all pieces evenly with the lemon-garlic marinade. Let sit for 10 minutes while preparing the vegetables.
- Step 3: Spread the marinated chicken thighs skin-side up on a large rimmed baking sheet. Scatter 3/4 cup pitted Kalamata olives and 2 cups whole cherry tomatoes around the chicken.
- Step 4: Roast in the preheated oven for 35-40 minutes until the chicken skin is golden brown, juices run clear, and vegetables are softened.
- Step 5: Remove from oven and sprinkle 1/4 cup chopped fresh parsley over everything before serving to add a fresh, herbal note.
Frequently asked questions
How long does Sheet Pan Lemon-Garlic Mediterranean Chicken with Olives and Tomatoes take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sheet Pan Lemon-Garlic Mediterranean Chicken with Olives and Tomatoes?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep extra virgin olive oil from drying out.
Can I substitute ingredients in Sheet Pan Lemon-Garlic Mediterranean Chicken with Olives and Tomatoes?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sheet Pan Lemon-Garlic Mediterranean Chicken with Olives and Tomatoes for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Sheet Pan Lemon-Garlic Mediterranean Chicken with Olives and Tomatoes?
Mediterranean chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.









