Mediterranean Chicken Sheet Pan Dinner
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If you want a super easy, super tasty option for dinner tonight, this Mediterranean Chicken Sheet Pan Dinner could be what you’re looking for. Coat the chicken and veggies in oil and spices and pop them in the oven for a simple, delicious dinner that can be served as is, or over rice or pasta.
If you like sheet pan dinners, you might also want to try this Sheet Pan Mexican Chicken Dinner, some Sheet Pan Nachos, these Loaded Sheet Pan Quesadillas, or these Sheet Pan Garlic Shrimp.
Why You’ll Love This Recipe
- It comes together quickly.
- It can be prepped ahead of time.
- Great for meal prep.
Sheet Pan Dinners
These types of dinners are generally super simple to put together when your weeknight is extra busy. The main idea of any sheet pan dinner is to dump everything on a sheet pan with some seasoning and let it roast in the oven. It offers minimal cleanup and a super tasty meal that can be enjoyed in a multitude of ways. You can even shred the chicken and put everything into a pita bread for a nice lunch the next day.
About The Ingredients
Boneless, skinless chicken breasts – The amount given is a suggestion. Just grab two large chicken breasts. The weight doesn’t have to be exact.
Cherry tomatoes – Again, you can use more or less if you wish. Add these with your heart.
Red onion – Same here. Add as much or as little as your pan has room for.
Extra virgin olive oil – Keep in mind that much of this will stay behind on the pan, so you won’t be eating all of it.
Garlic powder – Or garlic granules.
Dried oregano
Dried thyme
Dried rosemary
Paprika
Salt
Ground black pepper
Lemon wedges – Optional, for garnish
How To Make Mediterranean Chicken Sheet Pan Dinner
Preheat your oven to 400°F and line a large baking sheet with parchment paper or aluminum foil.
In a small bowl, mix together the olive oil, garlic powder, dried oregano, dried thyme, dried rosemary, paprika, salt, and pepper.
Place the chicken breasts on the prepared baking sheet and coat them with the seasoned olive oil mixture, coating them evenly on both sides. Don’t be afraid to use your hands and really massage it in. You want even coverage all around.
In a large bowl, toss the sliced red onion and cherry tomatoes with olive oil, dried oregano, dried thyme, salt, and pepper until evenly coated.
Spread the vegetables around the chicken breasts on the baking sheet, making sure they are in a single layer and not overcrowded.
Place the sheet pan in the oven and bake for about 25-35 minutes, or until the chicken reaches at least 165℉ on a meat thermometer.
Remove from the oven and let it rest for a few minutes. Serve with some lemon wedges on the side if you wish.
Storing A Mediterranean Chicken Sheet Pan Dinner
Store any leftovers in an airtight container for up to three days.
Freezing A Mediterranean Chicken Sheet Pan Dinner
The chicken can be frozen for up to 4 months if packed well. But the vegetables are best not frozen.
Reheating A Mediterranean Chicken Sheet Pan Dinner
Reheat in a low oven or in a microwave.
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Mediterranean Chicken Sheet Pan Dinner
Equipment
- 1 large sheet pan
Ingredients
Chicken
- 1½ lb. boneless, skinless chicken breasts (2 large breasts)
- 2 tbsp. extra virgin olive oil
- 2 tsp. garlic powder (or garlic granules)
- 1½ tsp. dried oregano
- 1½ tsp. dried thyme
- 1½ tsp. dried rosemary (whole or ground, whichever you prefer)
- 1½ tsp. paprika
- ¼ tsp. salt
- ¼ tsp. ground black pepper
Vegetables
- 1 large red onion (peeled, cut in half, and sliced thick)
- 1 cup whole cherry tomatoes
- 2 tbsp. extra virgin olive oil
- 1 tsp. dried oregano
- 1 tsp. dried thyme
- ¼ tsp. salt
- ¼ tsp. ground black pepper
Instructions
- Preheat your oven to 400°F and line a large baking sheet with parchment paper or aluminum foil.
- In a small bowl, mix together the olive oil, garlic powder, dried oregano, dried thyme, dried rosemary, paprika, salt, and pepper.
- Place the chicken breasts on the prepared baking sheet and coat them with the seasoned olive oil mixture, coating them evenly on both sides. Don't be afraid to use your hands and really massage it in. You want even coverage all around.
- In a large bowl, toss the sliced red onion and cherry tomatoes with olive oil, dried oregano, dried thyme, salt, and pepper until evenly coated.
- Spread the vegetables around the chicken breasts on the baking sheet, making sure they are in a single layer and not overcrowded.
- Place the sheet pan in the oven and bake for about 25-35 minutes, or until the chicken reaches at least 165℉ on a meat thermometer.
- Remove from the oven and let it rest for a few minutes. Serve with some lemon wedges on the side if you wish.
Notes
Nutrition
