Sheet Pan Mediterranean Chicken and Veggies

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A hands-off, one-sheet pan meal with marinated chicken thighs and seasonal vegetables, roasted to perfection with a zesty lemon-herb glaze. This mediterranean-inspired sheet pan (gluten free) ready in about 40 minutes pairs skin-on chicken thighs, olive oil, sliced into wedges lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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.

Ingredients

• 1.5 lbs, skin-on chicken thighs
• 3 tbsp olive oil
• 1, sliced into wedges lemon
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1, cut into wedges red onion
• 2 cups, sliced zucchini
• 1 cup cherry tomatoes
• 1/2 cup, pitted kalamata olives
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Preheat oven to 425°F (220°C). Pat chicken thighs dry, then toss with 2 tbsp olive oil, 1 tsp dried oregano, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Arrange chicken skin-side up on a parchment-lined baking sheet.
2. Step 2: Toss 1 cup cherry tomatoes, 2 cups sliced zucchini, 1 cup red onion wedges, and 1/2 cup pitted kalamata olives with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread around chicken on the sheet pan.
3. Step 3: Place 1 sliced lemon wedge on top of each chicken thigh. Roast for 25-30 minutes, or until chicken is golden-brown and internal temperature reaches 165°F (74°C), rotating the pan halfway through for even browning. Let rest 5 minutes before serving with pan juices.