Easy Mediterranean Chicken Sheet Pan Recipe with Feta and Olives for Perfect Weeknight Dinners
A quick and easy Mediterranean chicken sheet pan recipe featuring crispy chicken thighs, roasted cherry tomatoes, kalamata olives, red onions, and crumbled feta cheese. Perfect for a flavorful and comforting weeknight dinner with minimal cleanup.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Total Time: 40-45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Mediterranean
Ingredients
- 4 bone-in, skin-on chicken thighs (about 1.5 pounds / 700 grams)
- 1 pint (300 grams) cherry tomatoes, halved
- 1/2 cup (75 grams) kalamata olives, pitted and halved
- 1 medium red onion, sliced into wedges
- 4–5 garlic cloves, minced
- 3 tablespoons extra virgin olive oil
- 1 teaspoon dried oregano
- 1 lemon, thinly sliced
- 1/2 cup (about 100 grams) crumbled feta cheese
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Pat the chicken thighs dry with paper towels. Season both sides generously with salt, pepper, and half the oregano.
- In a large mixing bowl, combine cherry tomatoes, sliced red onion, minced garlic, olives, lemon slices, remaining oregano, and olive oil. Toss gently to coat everything evenly.
- Arrange the chicken thighs skin-side up on the sheet pan. Spread the veggie and olive mixture around and between the chicken pieces, making sure nothing is overcrowded.
- Roast in the oven for about 30-35 minutes until the chicken skin is golden and crisp and the vegetables are tender and slightly caramelized. Halfway through, baste the chicken with pan juices for extra flavor.
- Five minutes before finishing, sprinkle the crumbled feta cheese evenly over the chicken and veggies. Return to the oven just long enough for the feta to warm but not melt completely.
- Remove from the oven and let it rest for a few minutes to allow juices to redistribute and flavors to settle.
- Serve warm, spooning pan juices over everything for extra moisture and zing.
Notes
Patting the chicken dry is key for crispy skin. Do not overcrowd the pan to avoid steaming. Adding feta cheese at the end preserves its crumbly texture. If chicken isn’t browning enough, broil for the last 2-3 minutes but watch closely to avoid burning. Let the dish rest after roasting for juicier chicken. Leftovers keep well refrigerated for up to 3 days and reheat gently to avoid drying out.
Nutrition
- Serving Size: 1 chicken thigh with
- Calories: 450500
- Fat: 30
- Carbohydrates: 810
- Fiber: 23
- Protein: 3540
Keywords: Mediterranean chicken, sheet pan dinner, chicken thighs, feta cheese, kalamata olives, easy weeknight dinner, roasted chicken, healthy chicken recipe