Sheet Pan Mediterranean Chicken with Spring Vegetables – Bright, Easy, One-Pan Dinner

This is the kind of weeknight dinner that makes you feel like you’ve got it together. It’s colorful, full of fresh spring vegetables, and it all roasts on one pan while your kitchen fills with lemon, garlic, and herb aromas. The chicken comes out juicy, the veggies turn tender and a little caramelized, and the whole thing tastes sunny and satisfying.

You’ll do a tiny bit of chopping, toss everything with olive oil and spices, and let the oven do the rest. It’s simple, unfussy, and reliably delicious.

What Makes This Special

This sheet pan meal leans into Mediterranean flavors that are naturally bright and clean. You get the tang of lemon, the warmth of oregano and paprika, and pops of briny olives that keep every bite interesting.

It’s also flexible: swap in whatever spring produce looks best, adjust the spice level, or keep it mild for family-friendly dinners. The best part is how hands-off it is—prep it, roast it, and dinner’s done with minimal cleanup. It’s a fresh, feel-good meal that doesn’t try too hard.

Shopping List

• Chicken: 1.5–2 pounds boneless, skinless chicken thighs (or breasts, see notes)
• Spring vegetables: 1 bunch asparagus, 1 cup sugar snap peas, 1 cup cherry tomatoes, 1 bunch radishes, 1 small red onion, 8–10 small baby potatoes (or fingerlings), 1 small zucchini (optional)
• Flavor boosters: 1 lemon (zest and juice), 3–4 garlic cloves, 1/2 cup pitted Kalamata olives
• Herbs and spices: 2 teaspoons dried oregano, 1 teaspoon smoked paprika, 1/2 teaspoon ground cumin, 1/4 teaspoon red pepper flakes (optional), kosher salt, black pepper
• Fresh herbs: 1/4 cup chopped fresh parsley, 1 tablespoon fresh dill or mint (optional)
• Pantry: 3–4 tablespoons extra-virgin olive oil
• To serve (optional): Crumbled feta, lemon wedges, warm pita or couscous

Step-by-Step Instructions

1. Heat the oven. Preheat to 425°F (220°C).

   Line a large sheet pan with parchment for easy cleanup and to help prevent sticking.

2. Prep the chicken. Pat the chicken dry. Cut larger thighs or breasts into even pieces so they cook at the same rate. Aim for 2- to 3-inch pieces if using breasts to keep them juicy.
3. Mix the marinade. In a bowl, combine 3 tablespoons olive oil, lemon zest, juice of half the lemon, minced garlic, oregano, smoked paprika, cumin, red pepper flakes (if using), 1 teaspoon kosher salt, and several grinds of black pepper.

   Toss the chicken in this mixture and let it sit while you prep the vegetables.
4. Cut the vegetables by cook time. Halve baby potatoes (quarter larger ones). Trim asparagus and cut into 2-inch pieces. Halve radishes.

   Slice red onion into thick wedges. Leave cherry tomatoes whole. Leave sugar snap peas whole.

   Slice zucchini into half-moons if using.

5. Start with sturdy veggies. On the sheet pan, toss potatoes, radishes, and red onion with a drizzle of olive oil, a pinch of salt and pepper. Spread into an even layer. Roast for 12 minutes to give them a head start.
6. Add the chicken. Remove the pan from the oven.

   Nestle the marinated chicken pieces among the partially roasted vegetables, pouring any leftover marinade over the top. Return to the oven for 10 minutes.

7. Add quick-cooking veggies. Pull the pan out again. Add asparagus, sugar snap peas, cherry tomatoes, zucchini (if using), and the olives.

   Toss gently on the pan to coat with the pan juices, then spread everything out. Roast for another 8–12 minutes, until the chicken is cooked through and the vegetables are tender with browned edges.

8. Check doneness. Chicken should reach an internal temp of 165°F (74°C). Potatoes should be easily pierced with a fork, and tomatoes should be just starting to burst.
9. Finish with fresh. Squeeze the remaining half lemon over the pan.

   Scatter chopped parsley and dill or mint. Taste and adjust seasoning with a pinch of salt or a drizzle of olive oil if needed.
10. Serve. Top with crumbled feta if you like. Plate it with couscous, orzo, or warm pita to soak up the juices.

    Add extra lemon wedges on the side.

Keeping It Fresh

Roast vegetables can go from crisp-tender to mushy if they sit too long. To keep the texture lively, add the quick-cooking veggies late and avoid overcrowding the pan. If your pan is small, use two pans and rotate them halfway through for even browning.

Leftovers keep well in an airtight container for up to 3 days.

Reheat gently in a skillet over medium heat with a splash of water or olive oil, just until warmed. If you plan for lunches, store the chicken and vegetables separately from grains to prevent sogginess.

Why This is Good for You

This meal gives you a solid balance of protein, fiber, and healthy fats. Chicken thighs stay juicy and provide steady protein, while the olive oil brings heart-healthy monounsaturated fats.

Asparagus, snap peas, tomatoes, and radishes add a mix of vitamin C, folate, potassium, and antioxidants that support immune health and energy metabolism.

It’s also naturally colorful, which is a good shortcut for nutrient diversity. The spices do more than taste good—oregano and paprika bring compounds with anti-inflammatory benefits. And because it’s roasted, you’re not drowning anything in heavy sauces, so the flavors stay bright and clean.

What Not to Do

• Don’t overcrowd the pan. If ingredients are stacked, they steam instead of roast and won’t caramelize.
• Don’t skip drying the chicken. Moisture on the surface prevents browning and can make the pan watery.
• Don’t add all the vegetables at once. Potatoes and radishes need a head start; asparagus and peas will overcook if added too early.
• Don’t go light on salt. Vegetables need seasoning to pop.

  Salt in layers—on the sturdy veg, in the marinade, and at the end to taste.

• Don’t forget acidity. A final squeeze of lemon brightens everything and balances the olives and feta.

Recipe Variations

• Chicken swaps: Use bone-in thighs; add 10–15 minutes to the initial cook time before adding quick-cooking vegetables. For chicken breasts, keep pieces on the thicker side and pull them as soon as they hit temp.
• Vegetable options: Try baby carrots, broccolini, artichoke hearts, or quartered fennel. In late spring, add tender green beans or little new potatoes.
• Spice profiles: Swap oregano for thyme and rosemary, or add 1 teaspoon coriander and a pinch of cinnamon for a warmer, North African-leaning vibe.
• Saucy finish: Drizzle with a quick yogurt sauce (Greek yogurt, lemon, garlic, salt, and chopped dill) or a spoonful of pesto.
• Make it dairy-free: Skip the feta and finish with toasted pine nuts for richness and crunch.
• Low-carb twist: Replace potatoes with extra zucchini or cauliflower florets and reduce cooking time accordingly.
• Vegetarian version: Swap chicken for drained canned chickpeas and thick slices of halloumi or extra-firm tofu.

  Roast chickpeas with the sturdy veg; add halloumi or tofu in the last 10–12 minutes.

FAQ

Can I marinate the chicken ahead of time?

Yes. Marinate up to 12 hours in the fridge. If using lemon juice, longer than that can start to make the texture mealy.

Pull the chicken out while the oven heats so it’s not ice cold when it goes on the pan.

What if I don’t have Kalamata olives?

Use green Castelvetrano olives for a buttery bite or capers for briny punch. If you’re not into briny flavors, skip them and add extra lemon at the end.

How do I prevent soggy vegetables?

Use a large pan, don’t crowd, and roast at 425°F. Add quick-cooking vegetables later, and avoid too much liquid on the pan—pat chicken dry and don’t drown the mix in marinade.

Is there a good substitute for smoked paprika?

Sweet paprika works fine.

Add a tiny pinch of chipotle powder if you want a touch of smoky heat, or skip the smoke altogether for a cleaner herb-forward flavor.

Can I make this for meal prep?

Absolutely. Portion into containers with couscous or quinoa. Keep sauce or feta separate and add right before eating to keep textures fresh.

What temperature should the chicken reach?

165°F (74°C) in the thickest part.

Using an instant-read thermometer helps avoid overcooking, especially with chicken breasts.

Final Thoughts

This Sheet Pan Mediterranean Chicken with Spring Vegetables is the sweet spot between easy and impressive. It’s bright, fresh, and flexible, with just enough prep to feel homemade and just enough hands-off time to keep your evening calm. Keep the formula in your back pocket: sturdy veg first, chicken next, tender veg last, and a punchy finish of lemon and herbs.

Once you get the rhythm, you can swap in whatever looks good and make it your own. Dinner, done right—and all on one pan.