Mediterranean Sheet Pan Chicken with Roasted Sweet Potatoes

Mediterranean Sheet Pan Chicken with Roasted Sweet Potatoes ingredients

• For the Chicken & Vegetables
• 1.5 lbs boneless, skinless chicken thighs
• 2 medium sweet potatoes, peeled and cubed (1-inch pieces)
• 2 large bell peppers (any color), seeded and sliced
• 1 medium red onion, sliced into wedges
• 1 cup cherry tomatoes
• 0.5 cup Kalamata olives, pitted
• 3 tbsp olive oil
• 1 tsp dried oregano
• 0.5 tsp dried thyme
• 0.5 tsp garlic powder
• 0.75 tsp salt
• 0.5 tsp black pepper
• For the Lemon-Herb Dressing & Garnish
• 3 tbsp olive oil
• 2 tbsp fresh lemon juice
• 2 tbsp fresh parsley, chopped
• 0.5 tsp dried oregano
• 0.25 tsp salt
• 0.25 cup feta cheese, crumbled (optional)

Watch how to make Mediterranean Sheet Pan Chicken with Roasted Sweet Potatoes

Follow the key cooking steps, then use the full instructions below for measurements and timing.

How to make Mediterranean Sheet Pan Chicken with Roasted Sweet Potatoes

1. Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.
2. In a large bowl, combine the cubed sweet potatoes, sliced bell peppers, and red onion wedges. Drizzle with 2 tablespoons of olive oil, then sprinkle with 1/2 teaspoon each of dried oregano, garlic powder, salt, and 1/4 teaspoon of black pepper. Toss well to ensure all vegetables are evenly coated.
3. Arrange the seasoned vegetables in a single layer on one half of the prepared sheet pan, ensuring they are not overcrowded, which would prevent them from roasting properly.
4. Pat the chicken thighs dry with paper towels. In the same bowl (no need to clean), drizzle the chicken with the remaining 1 tablespoon of olive oil, then season with the remaining 1/2 teaspoon of dried oregano, 1/2 teaspoon of dried thyme, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss to coat.
5. Place the seasoned chicken thighs on the other half of the sheet pan, leaving some space between the pieces for even cooking.
6. Roast the chicken and vegetables for 20 minutes. After 20 minutes, remove the sheet pan from the oven and carefully add the cherry tomatoes and pitted Kalamata olives around the chicken and vegetables.
7. Return the sheet pan to the oven and continue roasting for another 10-15 minutes, or until the internal temperature of the thickest part of the chicken reaches 165°F (74°C) and the sweet potatoes are tender when pierced with a fork.
8. While the chicken and vegetables are finishing, prepare the lemon-herb dressing. In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of fresh lemon juice, 2 tablespoons of fresh chopped parsley, 1/2 teaspoon of dried oregano, and 1/4 teaspoon of salt.
9. Once cooked, remove the sheet pan from the oven. Let the chicken rest for 5 minutes directly on the pan before serving to allow the juices to redistribute, ensuring juicy meat.
10. Drizzle the lemon-herb dressing generously over the chicken and roasted vegetables. If using, sprinkle 1/4 cup of crumbled feta cheese over the top before serving hot.

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