This mediterranean sheet pan chicken and vegetable dinner is the perfect weeknight meal that will absolutely delight your taste buds! Made with perfectly spiced chicken thighs, crispy roasted baby potatoes, caramelized onions, charred broccolini and all the best garnishes.

A 45 degree view of a roasting tray with spiced chicken thighs, potatos, broccolini, olives, and pickled red onions

Raise your hand if you can get down with a crazy delicious sheet pan chicken dinner that is easy to make and BURSTING with flavor!

I know it’s cliche to talk about how busy we are, but seriously you guys, life has been more than a little busy lately. Like so busy I’m not even sure how I manage to remember to brush my teeth and put deodorant on in the morning.

Between traveling abroad for a big work trip, taking care of family stuff, blogging, and generally just trying to keep it all together I have (sadly) not had a lot of extra time to cook.

So we’ve been keeping our weeknight dinners pretty simple – lots of big salads paired with chicken or steak, and… SHEET PAN DINNERS.

I’m not sure where the heck I’ve been on this but I’m 100% jumping on this band wagon and I can now say that I FULLY UNDERSTAND the hype.

I mean… One pan to clean? Less than an hour to make? Hands off delicious dinners that have the perfect protein to veggie ratio?

COUNT ME IN.

This Mediterranean sheet pan chicken and vegetable dinner has been pretty regular in the rotation and nobody’s mad about it.

I mentioned it in my last “What I Ate this Week” post and we’re still loving on it.

It’s super flavorful, easy to make, has interesting flavors // colors, and makes excellent leftovers. AKA it’s checking all the boxes and looking super fly at the same time.

An overhead view of a roasting tray with spiced chicken thighs, potatos, broccolini, olives, and pickled red onions on a white background

Ingredients

This sheet pan chicken dinner is made up of four main components:

Chicken: I use boneless + skinless chicken thighs, but you could use whatever type of chicken you like. Just keep in mind that cooking times will vary with different cuts and whether your chicken is boneless or with the bone.
Vegetables: potatoes, onion, and broccolini are the veggie stars of this dish.
Spice mix: for that yummy flavor!
Garnishes: pickled red onions, olives, herbs, and feta cheese. The feta cheese is optional and the dish is just as delicious without it if you’re dairy free. The garnishes really add a nice brightness to the finished dish.

The spice mix is a really basic blend of dried spices that most likely you already have on hand that adds a ton of depth and flavor to the dish.

It is made with:

Cumin
Onion powder
Garlic powder
Paprika
Chili flakes
Salt + pepper

How to make this Mediterranean sheet pan chicken and vegetable dinner

Start by mixing the spice mix together. Then toss the chicken, potatoes, and onions together with all of the spice mix and some avocado oil.
Arrange potatoes and onions in a single layer on a lined baking sheet and top with chicken thighs. Move to the oven and set a timer for 30 minutes.
While chicken and potatoes cook prepare the garnishes and broccolini.
Quick pickle the red onions in a red wine vinegar, water, and salt mixture.
In a separate bowl toss trimmed broccolini with avocado oil and salt and set aside.
After 30 minutes check chicken and potatoes. The chicken should be cooked all the way through and the potatoes should be tender and starting to brown. If they need more time leave them in the oven to continue to cook, checking every 5 minutes or so until done.
Once chicken is all the way cooked and potatoes are tender and crispy, remove the sheet pan from the oven and tuck the seasoned broccolini into empty spaces on the tray. Be careful not to overlap the individual pieces of broccolini too much so they cook evenly.
Turn the oven onto high broil, and cook the broccolini until it is bright green and just starting to char.
Serve topped with all the yummy garnishes – chopped parsley, pickled red onions, olives, and crumbled feta cheese if using!

Overhead view of of a roasting tray with spiced chicken thighs, potatos, broccolini, olives, and pickled red onions

Overhead view of of an angled roasting tray with spiced chicken thighs, potatos, broccolini, olives, and pickled red onions. On a white background next to a small wooden bowl of feta cheese.

Over head view of a white plate on a white background with a spiced chicken thigh over roasted potatoes, onions, and broccolini, topped with pickled red onions, olives, feta, and parsley.

Close up over head view of a white plate on a white background with a spiced chicken thigh over roasted potatoes, onions, and broccolini, topped with pickled red onions, olives, feta, and parsley.

Notes on the recipe

This sheet pan chicken recipe is made with chicken thighs, roasted baby potatoes, caramelized onions, and broccolini, but you can easily substitute other vegetables and proteins.
The best baking pan sheet for this recipe is a three quarter size tray measuring 15 x 21.
You can use any type of olives you like, but my favorite are the buttery and rich castelvetrano olives. If you’ve never tried them before you MUST. Even non olive loving peeps can get behind these mild and buttery olives. You can buy them jarred, but most olive bars usually stock them as well.
If you want to try a dairy free feta cheese for this recipe I recommend this plant based option!