Mediterranean Chicken Sheet Pan Dinner

4 servings


15 minutes

active time

55 minutes

total time


¼ cup extra-virgin olive oil

lemon, juiced

2 tablespoons balsamic vinegar

1 teaspoon dried tarragon

1 teaspoon dried oregano

1 teaspoon paprika

1 teaspoon salt

½ teaspoon black pepper

4 chicken thighs with skin

1 small red onion, sliced into petals

8 mini bell peppers, halved lengthwise and seeded

1 pound baby potatoes, halved

1 lemon, sliced

¼ cup crumbled feta cheese

¼ cup fresh parsley, chopped

8 pitted kalamata olives


Preheat the oven to 425 degrees F (220 degrees C). Line a large rimmed baking sheet with aluminum foil.

Whisk olive oil, juice of 1 lemon, vinegar, tarragon, oregano, paprika, salt, and pepper together in a large bowl.

Add chicken thighs, onion, baby bell peppers, and potatoes. Stir until everything is evenly coated.

Transfer vegetable-chicken mixture to the prepared baking sheet and spread in an even layer. Scatter lemon slices over the vegetables, making sure to leave the chicken uncovered so that the skin will brown.

Bake in preheated oven for about 40 minutes. Remove from oven and top with feta, parsley, and olives.


Serving Size



533 kcal

Total Fat

32 g

Saturated Fat

8 g

Unsaturated Fat

0 g

Trans Fat



85 mg


1113 mg

Total Carbohydrate

41 g

Dietary Fiber

7 g

Total Sugars

4 g


23 g

4 servings


15 minutes

active time

55 minutes

total time
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