One-Pan Mediterranean Chicken – Juicy, Zesty & Effortless

This One-Pan Mediterranean Chicken is a vibrant, wholesome meal bursting with bold flavors and easy weeknight appeal. Juicy chicken thighs are seared until golden, then roasted with colorful vegetables, briny olives, cherry tomatoes, and a touch of lemon — all in a single skillet or sheet pan.

Inspired by classic Mediterranean ingredients like garlic, oregano, olive oil, and fresh herbs, this dish is naturally gluten-free, high in protein, and perfect for busy families or meal prep. Best of all? Minimal cleanup, maximum flavor.

Whether you’re craving a healthy dinner or planning ahead for the week, this one-pan chicken recipe is simple, satisfying, and full of sunshine.

Ingredients Overview

Here’s what goes into this bold, herby Mediterranean dish:

Chicken

• Bone-in, skin-on chicken thighs: Stay juicy and flavorful during roasting.

• Boneless thighs or breasts work too — reduce cook time slightly.

Tip: Pat dry for the crispiest skin and season generously.

Marinade & Seasoning

• Olive oil: Rich base for the marinade.

• Garlic: Adds deep flavor — use minced or grated.

• Lemon juice & zest: For bright acidity and freshness.

• Oregano & thyme: Classic Mediterranean herbs.

• Paprika: Adds warmth and color.

• Salt & pepper: Essential seasoning.

Optional: Add a pinch of chili flakes for a hint of heat.

Vegetables

• Cherry tomatoes: Juicy and sweet, they blister beautifully.

• Red onion or shallots: Caramelize and soften in the oven.

• Zucchini or bell peppers: For color and texture.

• Kalamata olives: Briny contrast that pairs perfectly with the herbs and lemon.

Garnishes

• Fresh parsley or basil

• Crumbled feta cheese (optional)

• Extra lemon wedges for serving

Step-by-Step Instructions

This one-pan recipe goes from stovetop to oven in under an hour with almost no cleanup.

1. Marinate the Chicken

In a large bowl or bag, combine:

• 2 lbs bone-in, skin-on chicken thighs

• 3 tbsp olive oil

• Juice and zest of 1 lemon

• 3 cloves garlic, minced

• 1 tsp dried oregano

• 1/2 tsp dried thyme

• 1/2 tsp paprika

• 1 tsp salt

• 1/2 tsp black pepper

Toss well and let marinate for at least 15 minutes, or up to 8 hours in the fridge.

2. Sear the Chicken

• Preheat oven to 400°F (200°C).

• Heat a large oven-safe skillet or sheet pan over medium-high heat.

• Sear chicken skin-side down for 4–5 minutes until golden brown.

• Flip and cook 2 more minutes. Remove from skillet and set aside.

Skip this step if using a sheet pan — just roast directly after assembling.

3. Add the Vegetables

To the skillet or sheet pan, scatter:

• 1 pint cherry tomatoes

• 1 red onion, cut into wedges

• 1 zucchini or bell pepper, chopped

• 1/3 cup Kalamata olives

• Optional: thin lemon slices

Drizzle with a little olive oil and season with a pinch of salt and oregano.

4. Roast

• Return seared chicken to the pan, nestling into the veggies.

• Roast at 400°F for 25–30 minutes, or until internal temperature reaches 165°F (74°C) and skin is crispy.

Boneless chicken may take only 20–25 minutes.

5. Garnish & Serve

• Sprinkle with chopped parsley or basil.

• Add crumbled feta and lemon wedges if desired.

• Serve directly from the skillet with your favorite sides.

Tips, Variations & Substitutions

Cooking Tips

• Use an oven-safe skillet to go from stove to oven seamlessly.

• Don’t crowd the pan — use a large sheet pan for more veggies or servings.

• Rest chicken for 5 minutes before serving to keep it juicy.

Flavor Variations

• Add artichoke hearts for a tangy twist.

• Top with feta or shaved Parmesan after roasting.

• Toss in spinach during the last 5 minutes for added greens.

Substitutions

• Chicken breasts: Use boneless and reduce cooking time by 5–8 minutes.

• Dairy-free: Omit cheese or use a vegan alternative.

• Low-carb: Serve with cauliflower rice or extra veggies.

Serving Ideas & Occasions

Perfect Sides

• Herbed couscous or orzo

• Roasted potatoes or cauliflower

• Toasted pita or flatbread

• Simple green salad with lemon vinaigrette

Best For:

• Easy weeknight dinners

• Meal prep bowls

• Casual entertaining

• Mediterranean-themed dinner nights

Nutritional & Health Notes

This dish is:

• High in protein

• Gluten-free and low in refined carbs

• Heart-healthy with olive oil, lean chicken, and veggies

• Naturally low in sugar

Add more vegetables or swap for boneless chicken to adjust nutrition to your needs.

FAQs

Q1: Can I use boneless chicken?

Yes — boneless thighs or breasts work great. Reduce baking time to 20–25 minutes.

Q2: Can I meal prep this?

Absolutely. Roast everything, cool completely, and store in containers for up to 4 days in the fridge.

Q3: Can I make this dairy-free?

Yes — just skip the feta cheese or use a dairy-free version.

Q4: What vegetables can I use?

Bell peppers, eggplant, zucchini, cherry tomatoes, red onion, and olives are all great. Use what you have on hand.

Q5: Do I have to marinate the chicken?

It’s recommended for flavor, but even 15 minutes helps. If short on time, just coat with seasoning and bake.

Q6: Can I freeze it?

It’s best fresh or refrigerated, but you can freeze leftovers for up to 2 months. Reheat gently in the oven or microwave.

Q7: What’s the best pan to use?

A large oven-safe skillet (like cast iron) or a rimmed sheet pan works perfectly.

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