Mediterranean Sheet Pan Chicken and Veggies
A colorful and flavorful Mediterranean-inspired sheet pan dinner with juicy chicken, roasted veggies, and zesty seasoning — all cooked together in one pan for easy cleanup.
Ingredients
Scale
- 2 boneless chicken breasts
- 1.5 pounds baby potatoes, halved
- 2 cups broccoli florets
- 1 cup cherry tomatoes
- 1 large red onion, sliced
- 3 garlic cloves, minced
- 3 tablespoons olive oil
- 1 lemon, juiced
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 425°F (220°C) and line a large sheet pan with parchment paper.
- In a large bowl, toss potatoes, broccoli, tomatoes, and onions with half the olive oil, garlic, oregano, paprika, salt, and pepper.
- Spread veggies in an even layer on the prepared pan.
- Rub chicken with remaining olive oil and season with remaining spice mix. Place chicken among veggies on the pan.
- Roast for 25–30 minutes, flipping veggies halfway through, until chicken is cooked through and potatoes are tender.
- Squeeze fresh lemon juice over everything before serving.
- Slice chicken and serve hot with the roasted veggies.
Notes
- Use parchment paper to prevent sticking and enhance crispiness.
- Cut potatoes small so they cook evenly with other veggies.
- Add feta or olives after roasting for more Mediterranean flair.
Find it online: https://dishmio.com/mediterranean-sheet-pan-chicken-and-veggies/