Sheet Pan Mediterranean-Fusion Chicken with Olives and Feta

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant Mediterranean-inspired chicken dish roasted on a sheet pan with olives, cherry tomatoes, and tangy feta cheese. This Mediterranean-inspired chicken recipe, ready in about 45 minutes, pairs boneless skinless chicken thighs, extra virgin olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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: 15 min Cook: 30 min Serves 4 Mediterranean cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. In a large bowl, combine 1.5 pounds boneless skinless chicken thighs, 3 tbsp extra virgin olive oil, 4 minced garlic cloves, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Toss well to coat the chicken evenly.
  2. Step 2: Arrange the chicken thighs on a large rimmed sheet pan. Scatter 1 pint halved cherry tomatoes and 1/2 cup pitted kalamata olives around the chicken.
  3. Step 3: Roast in the preheated oven for 25 minutes until the chicken is cooked through and the tomatoes start to blister.
  4. Step 4: Remove the pan from the oven and drizzle 2 tbsp lemon juice over the chicken and vegetables. Sprinkle 1/2 cup crumbled feta cheese evenly on top.
  5. Step 5: Return to the oven and roast for an additional 5 minutes until the feta softens slightly.
  6. Step 6: Garnish with 2 tbsp chopped fresh parsley before serving warm.

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