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Close-up of a rustic dish of mediterranean chicken thighs with olives, feta cheese, onions, and herbs in a rich sauce.
Reda

Sheet Pan Mediterranean Chicken with Olives and Feta

An effortless one-pan meal bursting with sun-drenched flavors. Tender chicken, roasted vegetables, briny olives, and creamy feta come together for a delicious and healthy weeknight dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Greek, Mediterranean
Calories: 465
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken and Vegetables
  • 1.5 lbs Boneless, skinless chicken thighs cut into 1.5-inch pieces
  • 1 large Red onion cut into thick wedges
  • 1 pint Cherry or grape tomatoes
  • 1 Red bell pepper seeded and chopped into 1-inch pieces
  • 14 oz Can of artichoke hearts in water drained and halved
For the Marinade and Garnish
  • 1/4 cup Extra virgin olive oil
  • 1/4 cup Fresh lemon juice from about 1-2 lemons
  • 4 cloves Garlic minced
  • 2 tsp Dried oregano
  • 1 tsp Dried thyme
  • 1 tsp Smoked paprika
  • 1 tsp Kosher salt or to taste
  • 1/2 tsp Freshly ground black pepper
  • 1/2 cup Kalamata olives pitted and halved
  • 1/2 cup Feta cheese crumbled
  • 1/4 cup Fresh parsley chopped

Equipment

  • Large Rimmed Baking Sheet
  • Large Mixing Bowl

Method
 

Prepare and Marinate
  1. Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup.
  2. In a large mixing bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, dried thyme, smoked paprika, salt, and pepper to create the marinade.
  3. Add the chicken pieces, red onion, cherry tomatoes, red bell pepper, and drained artichoke hearts to the bowl with the marinade. Toss everything together until the chicken and vegetables are evenly coated.
Roast the Chicken and Vegetables
  1. Spread the chicken and vegetable mixture in a single, even layer on the prepared baking sheet. Make sure not to overcrowd the pan; use two pans if necessary.
  2. Roast for 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the vegetables are tender and lightly caramelized.
Finish and Serve
  1. Remove the baking sheet from the oven. Sprinkle the Kalamata olives and crumbled feta cheese over the top.
  2. Return the pan to the oven and broil on high for 1-2 minutes, watching carefully, until the feta is softened and slightly golden. Do not walk away, as the broiler works very quickly!
  3. Remove from the oven, garnish with fresh chopped parsley, and serve immediately. This dish is wonderful on its own or served with couscous, rice, or warm pita bread.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Chicken Breast Variation: You can use boneless, skinless chicken breasts cut into 1-inch cubes. Reduce the cooking time to 20-25 minutes to avoid drying them out.
Serving Suggestions: Serve with a side of tzatziki sauce for dipping. A simple cucumber and tomato salad also pairs beautifully.