Sheet Pan Mediterranean Baked Chicken Thighs with Olives and Lemon

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy chicken thighs roasted on a sheet pan with Mediterranean olives, lemon slices, and herbs for an easy weeknight dinner. This mediterranean-inspired chicken (mediterranean) ready in about 50 minutes pairs bone-in, skin-on chicken thighs, extra virgin olive oil, garlic powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 calories and feeds 4, 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.

Prep: 10 min Cook: 40 min Serves 4 Mediterranean cuisine 390 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 425°F. Pat dry 6 bone-in, skin-on chicken thighs and place on a large rimmed sheet pan.
  2. Step 2: Drizzle 3 tbsp extra virgin olive oil over the chicken. Sprinkle evenly with 1 tsp garlic powder, 1 tbsp dried oregano, 1 1/2 tsp kosher salt, and 1 tsp black pepper. Rub the seasonings into the skin.
  3. Step 3: Scatter 3/4 cup pitted Kalamata olives and 1 large thinly sliced lemon around the chicken thighs on the sheet pan.
  4. Step 4: Roast in the preheated oven for 35-40 minutes until the chicken skin is golden and crisp, and the internal temperature reaches 165°F.
  5. Step 5: Remove from oven and garnish with 1/4 cup chopped fresh parsley before serving.

Frequently asked questions

How long does Sheet Pan Mediterranean Baked Chicken Thighs with Olives and Lemon take to make?

Total time is about 50 minutes (10 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 Mediterranean Baked Chicken Thighs with Olives and Lemon?

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 Mediterranean Baked Chicken Thighs with Olives and Lemon?

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 Mediterranean Baked Chicken Thighs with Olives and Lemon for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Mediterranean Baked Chicken Thighs with Olives and Lemon?

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.

Related recipes