Go Back
Print Pin

Aegean Sheet-Pan Chicken with Chickpeas & Lemon-Herb Vegetables

All the sunlit Greek flavors you love—lemon, oregano, tomatoes, olives, and a touch of feta—roasted on one pan with juicy, bone-in skinless chicken thighs and a generous tumble of vegetables and chickpeas. Lighter in saturated fat, higher in fiber, and fully Mediterranean Diet–friendly.
Course Main Course
Cuisine Mediterranean
Keyword Greek lemon herb sheet pan chicken, Mediterranean sheet pan chicken, One pan Mediterranean chicken and vegetables
Prep Time 15 minutes
Cook Time 38 minutes
Total Time 53 minutes
Servings 6
Calories 369kcal

Equipment

  • Heavy-duty rimmed sheet pan (13×18 inches)
  • parchment
  • Large mixing bowl
  • small bowl, tongs
  • Microplane or zester
  • instant-read thermometer

Ingredients

Citrus-Herb Base

  • 1½ tablespoons extra-virgin olive oil
  • Zest of 1 lemon
  • 3 tablespoons fresh lemon juice
  • 4 garlic cloves finely minced
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 1 teaspoon Dijon mustard
  • ½ teaspoon freshly ground black pepper
  • 2.5 g fine sea salt about ½ teaspoon Diamond Crystal or ~⅓ teaspoon Morton

Protein & Vegetables

  • 6 bone-in skinless chicken thighs (about 1.8 lb / 820 g total)
  • 2 medium zucchini halved lengthwise and sliced ½-inch thick
  • 1 yellow bell pepper chopped into 1-inch pieces
  • 1 large red onion cut into thin wedges
  • 1 pint about 300 g cherry or grape tomatoes
  • 2½ cups cooked chickpeas rinsed and well drained

Finish

  • ⅓ cup pitted low-sodium Kalamata olives rinsed
  • 2 tablespoons reduced-fat feta crumbled (optional, light garnish)
  • ¼ cup finely chopped fresh parsley

Instructions

  • Zest-First Dry Brine: In a large bowl, combine the lemon zest, half the garlic, oregano, thyme, smoked paprika, pepper, and half the salt. Add the chicken thighs, toss to coat thoroughly, and let stand 10–15 minutes.
  • Bright Marinade: In a small bowl, whisk the lemon juice, Dijon, extra-virgin olive oil, and the remaining garlic and salt until emulsified.
  • Gloss the Vegetables: On a parchment-lined sheet pan, toss zucchini, bell pepper, red onion, tomatoes, and chickpeas with 2–3 tablespoons of the marinade (just enough to lightly coat). Spread into an even layer.
  • Stage the Pan: Nestle the chicken thighs on top of the vegetables, presentation side up, spacing them evenly.
  • Roast & Render: Roast at 425°F (220°C) for 24 minutes, until the vegetables begin to soften and the chicken edges look opaque.
  • Olives In, Baste & Continue: Scatter the olives over the pan. Spoon 1–2 tablespoons of the remaining marinade over the chicken and a few hot spots on the pan. Continue roasting 14 minutes more, until the chicken reaches 165°F (74°C) at the thickest part (avoid the bone). Discard any unused marinade after basting.
  • Optional Color Boost: Broil for 1–2 minutes to deepen golden edges.
  • Finish & Serve: Remove from the oven, sprinkle with parsley and a light crumble of reduced-fat feta (if using). Spoon a little pan jus over each portion.

Notes

Nutrition Facts

Per serving: 1/6 of recipe (estimates calculated from standard USDA data and typical brand values)
  • Calories: 369 kcal
  • Protein: 29.6 g
  • Total Fat: 15.2 g
  • Saturated Fat: 3.3 g
  • Carbohydrates: 28.7 g
  • Dietary Fiber: 8.0 g
  • Total Sugars: ~8.8 g
  • Added Sugars: 0 g
  • Cholesterol: 105 mg
  • Sodium: 325 mg

Allergens

  • Milk: feta (optional)
  • Mustard: Dijon
  • Olives may be processed in facilities with other allergens.