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Close up of a chicken breast on a sheet pan with roasted veggies.
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Mediterranean Chicken Sheet Pan Dinner

A simple, well-seasoned Mediterranean dish you can enjoy as is, or over rice. You can also shred the chicken and mix this in with pasta.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Mediterranean
Diet: Diabetic, Gluten Free
Servings: 2 servings
Calories: 696kcal

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.
    400 degrees set on an oven display.
  • In a small bowl, mix together the olive oil, garlic powder, dried oregano, dried thyme, dried rosemary, paprika, salt, and pepper.
    Chicken seasoning mixed in a white mixing bowl.
  • 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.
    Two, raw, seasoned chicken breasts on a parchment-lined sheet pan. Overhead focus.
  • 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.
    Raw onions and cherry tomatoes tossed with oil and spices in a white mixing bowl.
  • Spread the vegetables around the chicken breasts on the baking sheet, making sure they are in a single layer and not overcrowded.
    Raw veggies and two raw, seasoned chicken breasts on a parchment-lined sheet pan. Overhead focus.
  • 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.
    Cooked Mediterranean Sheet Pan Chicken just out of the oven. Overhead focus.
  • Remove from the oven and let it rest for a few minutes. Serve with some lemon wedges on the side if you wish.
    Closeup of two Mediterranean chicken breasts with roasted veggies on a sheet pan.

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 0.5the recipe | Calories: 696kcal | Carbohydrates: 14g | Protein: 75g | Fat: 37g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 23g | Trans Fat: 0.04g | Cholesterol: 218mg | Sodium: 991mg | Potassium: 1621mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1301IU | Vitamin C: 26mg | Calcium: 111mg | Iron: 5mg