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–+ servings

Easy Mediterranean Chicken Bake

This one-pan Mediterranean chicken bake combines fresh vegetables, tender chicken thighs, olives, and creamy feta for a quick and healthy meal bursting with zesty flavors.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 360
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ladolemono Sauce
  • 1/4 cup fresh lemon juice (juice of 2 large lemons)
  • 1 to 2 teaspoons dried oregano
  • 1 large garlic clove (minced)
  • 3/4 teaspoon kosher salt
  • 3/4 teaspoon black pepper
  • 3/4 cup extra virgin olive oil
For the Mediterranean Chicken Bake
  • 1 large red onion (halved and sliced into 1/2-inch pieces)
  • 1 medium zucchini (halved and sliced into 1/2-inch pieces, half moons)
  • 1 large orange bell pepper (cored and sliced into 1/2-inch thick slices)
  • 1 large tomato (cut into 8 wedges)
  • Kosher salt
  • Ground black pepper
  • 6 to 8 pieces boneless, skinless chicken thighs
  • 1/4 cup pitted Kalamata olives
  • 1/4 cup pitted Castelvetrano olives
  • 4 ounces feta cheese (cut into chunks)
  • 1/4 cup chopped Italian parsley (for garnish)

Equipment

  • Sheet pan
  • Mixing bowl
  • Whisk

Method
 

Step 1: Get Ready
  1. Position a rack in the middle of your oven and heat it to 425°F. Prepare a large sheet pan by lightly greasing it or lining it with parchment paper for easy cleanup.
Step 2: Make the Ladolemono Sauce
  1. In a medium mixing bowl, whisk together lemon juice, dried oregano, minced garlic, kosher salt, and black pepper. While whisking, slowly drizzle in the olive oil until creamy and emulsified.
Step 3: Prep and Coat the Vegetables
  1. Spread the sliced red onion, zucchini, bell pepper, and tomato across the prepared sheet pan. Season with kosher salt and black pepper. Drizzle 1/4 cup of ladolemono sauce over vegetables and toss to coat evenly. Arrange in a single layer for even roasting.
Step 4: Add Chicken and Remaining Ingredients
  1. Season chicken thighs on both sides with kosher salt and black pepper. Nestle chicken among vegetables on the sheet pan. Add olives and feta chunks. Drizzle remaining ladolemono sauce evenly over chicken and veggies.
Step 5: Bake
  1. Bake the sheet pan in the preheated oven for 35 minutes or until chicken reaches 165°F internal temperature. For added color, broil for 2-3 minutes on the top oven rack, watching carefully.
Step 6: Finish and Serve
  1. Remove sheet pan from oven. Spoon flavorful pan juices over chicken and vegetables. Garnish with chopped Italian parsley and serve immediately.

Nutrition

Calories: 360kcalCarbohydrates: 10gProtein: 25gFat: 25gSaturated Fat: 7gCholesterol: 85mgSodium: 810mgPotassium: 520mgFiber: 3gSugar: 4gVitamin A: 1100IUVitamin C: 80mgCalcium: 150mgIron: 2.5mg

Notes

Store leftover chicken bake in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 2 months. Nutrition information is estimated based on common ingredients and serving sizes and may vary.

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