Mediterranean Sheet-Pan Lemon Chicken with Roasted Vegetables & Pita Chips
Total Time: 45–50 minutes
Servings: 4
This Mediterranean Sheet-Pan Lemon Chicken with Roasted Vegetables & Pita Chips is a complete meal cooked on one pan—fresh, colorful, and bursting with flavor. Tender lemon-garlic chicken roasts alongside a mix of vibrant vegetables, soaking up the same zesty marinade. It’s finished with feta, olives, and a handful of crispy pita chips for crunch. The result is a bright, balanced dinner that’s simple enough for weeknights but elegant enough for guests.
Ingredients
For the Chicken & Marinade
4 chicken thighs (bone-in, skin-on) or 2 large chicken breasts, halved
3 tablespoons olive oil
Juice and zest of 1 large lemon
3 garlic cloves, minced
1 teaspoon dried oregano
½ teaspoon thyme
½ teaspoon paprika
Salt and black pepper, to taste
For the Vegetables
1 medium zucchini, sliced into half-moons
1 red bell pepper, cut into chunks
1 yellow bell pepper, cut into chunks
1 small red onion, cut into wedges
1 cup cherry tomatoes
1 medium potato, diced (optional, for extra heartiness)
1 tablespoon olive oil
Salt and pepper, to taste
For Garnish/Toppings
½ cup crumbled feta cheese
¼ cup Kalamata olives, halved
2 tablespoons chopped fresh parsley or mint
For Serving
Toasted pita bread or pita chips
Instructions
Preheat the Oven:
Heat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it with olive oil.
Prepare the Marinade:
In a small bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, paprika, salt, and pepper.
Marinate the Chicken:
Place the chicken in a large bowl or zip-top bag. Pour half of the marinade over it and toss to coat. Let it sit for at least 10–15 minutes while you prepare the vegetables (longer if you have time).
Season the Vegetables:
In another bowl, combine zucchini, bell peppers, onion, tomatoes, and potatoes (if using). Drizzle with the remaining marinade and toss well.
Assemble the Sheet Pan:
Spread the vegetables evenly on the prepared pan. Place the marinated chicken pieces on top or nestle them between the vegetables.
Roast:
Roast for 30–35 minutes, or until the chicken is cooked through (internal temperature 165°F / 75°C) and the vegetables are tender and slightly caramelized.
Add Toppings:
Remove from the oven and sprinkle the hot pan with crumbled feta, Kalamata olives, and fresh parsley or mint.
Serve:
Serve warm with toasted pita bread or pita chips for scooping up the roasted veggies and flavorful pan juices.
Tips & Variations
Chicken Choices & Cooking Tips
Bone-in thighs stay juicy and flavorful during roasting. If you prefer leaner meat, use boneless chicken breasts, but check them at 25 minutes since they cook faster.
For extra flavor, marinate the chicken for at least 30 minutes or up to overnight in the fridge.
If you have time, sear the chicken in a skillet for 2–3 minutes per side before roasting—it locks in flavor and gives crisp golden edges.
Vegetable Options
Use what you have on hand—eggplant, mushrooms, broccoli, or carrots also roast beautifully with this marinade.
Cut all vegetables into similar sizes so they cook evenly.
Add the cherry tomatoes halfway through roasting if you want them to stay plump and juicy instead of blistering completely.
Crispier Results
Don’t overcrowd the pan. If needed, use two sheet pans so the ingredients roast instead of steam.
Flip the veggies once halfway through roasting for even browning.
Pita Tips
To make your own pita chips, cut pita bread into triangles, brush lightly with olive oil, sprinkle with salt (and maybe oregano or paprika), and bake at 400°F (200°C) for about 7–10 minutes until crisp.
Warm pita bread instead of toasting if you prefer a softer option for scooping.
Dressing & Flavor Additions
For extra tang, drizzle with a touch of red wine vinegar or a squeeze of fresh lemon juice right before serving.
Add a spoonful of tahini sauce, tzatziki, or hummus on the side for dipping.
Sprinkle a bit of sumac or za’atar over the finished dish for an authentic Mediterranean finish.
Make It Vegetarian or Vegan
Replace chicken with chickpeas or halloumi. Toss them in the same lemon marinade and roast for 20–25 minutes.
Skip the feta or use a vegan cheese alternative for a dairy-free version.
Meal Prep & Storage
This dish keeps well for up to 3 days in the refrigerator. Store the chicken and vegetables together in airtight containers.
Reheat in a skillet or oven to keep the chicken juicy and the vegetables slightly crisp. Add fresh herbs and pita chips just before serving.
Q&A
Q: Can I use frozen vegetables for this recipe?
Yes, but thaw them first and pat dry before tossing in the marinade. Frozen veggies release moisture, which can make the pan steam instead of roast.
Q: What’s the best way to tell when the chicken is done?
Use a meat thermometer—chicken should reach 165°F (75°C) at the thickest part. If you don’t have one, pierce the chicken; the juices should run clear, not pink.
Q: Can I make this recipe ahead of time?
Yes. You can marinate the chicken and chop the vegetables a day in advance. Store separately in the fridge, then assemble and roast when ready to cook.
Q: What’s a good side dish to serve with this?
This meal is already complete, but you can serve it with a simple Greek salad, lemon rice, or a yogurt dip like tzatziki for extra freshness.
Q: How can I add more heat or spice?
Sprinkle chili flakes or a touch of harissa paste into the marinade for a warm kick that balances the lemon.
Nutrition
(per serving, approx. with chicken thighs and pita chips)
Calories: 480–520 kcal
Protein: 34 g
Carbohydrates: 28 g
Fat: 27 g
Fiber: 5 g
Sodium: 530 mg
Nutritional values may vary depending on chicken type, feta, and amount of pita used.
Conclusion
This Mediterranean Sheet-Pan Lemon Chicken with Roasted Vegetables & Pita Chips brings together everything you love about Mediterranean cooking—bright lemon, fragrant herbs, juicy chicken, and colorful vegetables—all roasted on one pan for easy cleanup. The feta and olives add tangy depth, while the pita chips give that perfect crunch. It’s balanced, satisfying, and endlessly adaptable. Whether it’s a quick weeknight dinner or a meal-prep favorite, this dish proves that simple ingredients can make something truly special.