Easy Sheet Pan Chicken and Veggies (Mediterranean Style!)

One of my favorite things ever in my kitchen is a good sheet pan. Seriously! Sheet pan dinners are a lifesaver, and today we’re going to make a quick and simple baked chicken and veggies dinner right on your sheet pan.

I’m all about easy, wholesome recipes with big Mediterranean flavors. So let’s get to it! This recipe relies on high heat (425°F) to ensure the zucchini and broccolini roast rather than steam. The “flavor party” comes from a generous amount of garlic, dried herbs, and the brightness of fresh lemon juice added right before roasting.

Yields: 4 servings
Prep time: 15 minutes
Cook time: 20-25 minutes

Sheet Pan Chicken and Veggies

Ingredients:

• 1.5 lb (680g) boneless, skinless chicken breast (or thighs), cut into 1-inch bite-sized pieces
• 2 to 3 medium zucchini, ends trimmed, halved lengthwise, and sliced into ½-inch half-moons
• 1 to 2 red bell peppers, cored and cut into 1-inch squares
• 1 bunch broccolini, woody ends trimmed (or 1 head broccoli, cut into florets)
• 1 large red onion, chopped into 1-inch chunks
• 5 cloves garlic, minced
• 2 tsp dried oregano
• 1 tsp ground coriander
• 1 tsp paprika
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 medium lemon, zested and juiced
• ⅓ cup extra virgin olive oil, divided (plus more for the pan)

Instructions:

1. Preheat: Preheat your oven to 425°F (220°C). This high temperature is crucial for getting a nice roast on the vegetables.
2. Combine Ingredients: In a very large mixing bowl, combine the chicken pieces, zucchini, red peppers, broccolini, and red onion.
3. The “Flavor Party”: To the bowl, add the minced garlic, oregano, coriander, paprika, salt, and pepper. Add the lemon zest and squeeze in the lemon juice (catch the seeds with your hand!). Finally, pour in about ¼ cup of the olive oil.
4. Toss: Use your hands or large tongs to toss everything together until every piece of chicken and vegetable is well-coated in the oil and spices.
5. Arrange: Drizzle a little extra olive oil directly onto a large rimmed baking sheet (or use parchment paper for easy cleanup). Dump the chicken and veggie mixture onto the pan. Crucial Step: Spread everything out into a single, even layer. If the pan is too crowded, use two pans; otherwise, the veggies will steam and get soggy.
6. Roast: Bake for 20 to 25 minutes. The chicken should be cooked through (internal temp of 165°F/74°C) and the vegetables should be tender with crispy edges.
7. Serve: Serve immediately while hot.

Star Ingredients: What You’ll Need

Let’s walk through the star ingredients of this simple dinner. We have:

• Zucchini: Of course, you can use yellow squash or whatever else you have.
• Red peppers
• Broccolini: Or you can use regular broccoli instead.
• Chopped red onions
• Garlic
• Spices: Oregano, paprika, coriander.
• Our chicken!

We’re going to mix everything up in a bowl, throw it on our sheet pan, and put it in the oven. And that’s it!

Prep Time! Getting Everything Ready

We’re going to start with the zucchini. It gets a simple, quick trim on both sides. Cut it right in the middle, and then just slice it into half-moons. You’ll need two or three zucchinis, depending on the size, or go crazy and mix it up with yellow squash.

Next, the red peppers. Just hold the stem, put it down, anchor it well, and then just cut around the core. And you’ve got your core removed—it’s already there! So when a recipe says “cored and chopped,” this is literally what I do. From here, cut these down just a little bit because they don’t need to be huge. Try to mimic the size of the rest of the veggies so they all cook nice and evenly.

Then we have broccolini! These guys have a longer stem. If you’re using broccoli, you probably won’t need to do this bit, but, try to trim them just a little. Their stems are edible so you don’t want to waste that, Leave them long because they’re kind of pretty. Add in one whole chopped red onion, and the veggies are done.

From here, we have about a pound and a half of chicken. Use boneless, skinless chicken breast. If you’re a thigh person, feel free—totally make this your own! Cut it up into bite-size pieces because that allows it to cook pretty quickly without drying up.

Seasoning and Mixing

From here, we’re going to season everything and then dump it right onto our sheet pan. That’s all we have to do!

For the seasoning, we’ve got five minced garlic cloves—yes, I said five! Sometimes I even add more because I love garlic. Then add two teaspoons of dried oregano, plus a little paprika and coriander. These spices add such great depth. Toss in a pinch of kosher salt and a pinch of black pepper.

Next up: one lemon!

Tip: Zest the lemon first before juicing it. A little acid goes a long way in sheet-pan dinners.

Where there’s chicken, there’s gotta be some acid for me—I don’t know why, but it just works. Now juice that lemon, cupping your hand underneath to catch the seeds.

Add a good, generous drizzle of extra-virgin olive oil to bring everything together—the olive oil does all the magic here.

All that’s left is to mix everything. Make sure it’s well combined. And if you want to use your hands, that is totally fine too!

Read More dinner recipes :

• 8 Vegan Freezer-Friendly Dinners for Easy Meal Prep
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• Slow Cooker Cranberry Meatballs

Assembling and Baking

Grab your sheet pan. Add a little bit more olive oil to the pan—you don’t really need it because it’s already in the mix, but I like it.

One last thing to do: make sure that you spread all the veggies and chicken evenly so that everything cooks well. All you have to do is stick it in the oven, probably about 20-25 minutes or so until the chicken is done.

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Mediterranean Sheet Pan Chicken and Veggies

Recipe by Sana ReiCourse: DinnerCuisine: MediterraneanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

380

kcal

Total time

40

minutes

This recipe relies on high heat (425°F) to ensure the zucchini and broccolini roast rather than steam. The "flavor party" comes from a generous amount of garlic, dried herbs, and the brightness of fresh lemon juice added right before roasting.

Ingredients

• 1.5 lb (680g) boneless, skinless chicken breast, cut into 1-inch pieces

• 2 medium zucchini, sliced into half-moons

• 1 to 2 large red bell peppers, cored and chopped

• 1 bunch broccolini, woody ends trimmed (or regular broccoli florets)

• 1 large red onion, chopped

• 5 cloves garlic, minced

• 1 medium lemon, zested and juiced

• 1/3 cup (80ml) Extra Virgin Olive Oil, divided

• 2 tsp dried oregano

• 1 tsp ground coriander

• 1 tsp paprika

• 1 tsp Kosher salt

• ½ tsp black pepper

Directions

• Preheat oven to 425°F (220°C).
• In a large mixing bowl, combine the chicken pieces, zucchini half-moons, chopped red bell pepper, broccolini, and red onion.
• Add the minced garlic, dried oregano, coriander, paprika, kosher salt, black pepper, lemon zest, and fresh lemon juice.
• Pour 1/4 cup of the extra virgin olive oil over the mixture. Toss well with your hands or tongs until everything is evenly coated in the spices and oil.
• Lightly drizzle the remaining olive oil onto a large, rimmed baking sheet.
• Transfer the chicken and vegetable mixture to the sheet pan. Spread it out into a single, even layer. Tip: Do not overcrowd the pan; use two pans if necessary to ensure the vegetables roast properly.
• Bake for 20 to 25 minutes, or until the chicken is fully cooked (165°F internal temperature) and the vegetables are tender.
• Serve hot immediately.

Notes

• Chicken Swap: I used boneless, skinless breasts here, but if you are a thigh person, feel free to use boneless, skinless chicken thighs! They stay juicy and handle the high heat very well.
• Veggie Variations: You can mix things up! Yellow squash works great in place of (or with) zucchini. Regular broccoli is a perfect substitute for broccolini—just cut the florets to a similar size as the chicken so everything cooks evenly.
• The "Crowd" Factor: The secret to a good sheet pan dinner is not overcrowding. If your veggies are stacked on top of each other, they will steam and get soft rather than roasting. If in doubt, split the mixture between two sheet pans.
• Storage: Leftovers store well in an airtight container in the fridge for up to 3 days.