As Sunday evening settles in, my mind often drifts to the week ahead, planning meals that are both nourishing and simple. I find myself craving flavors that are bright and exciting—a little escape from the everyday routine. That desire for a mini-vacation on a plate is precisely what led me to perfect this incredible Mediterranean Chicken Dinner Recipe with Olives & Feta.
This is the meal I make when I want to bring a little bit of sunshine into my kitchen here in Heek. It’s a vibrant, all-in-one dinner that tastes like a holiday on the Greek coast. We’re talking juicy, lemon-herb marinated chicken roasted to perfection alongside bursting cherry tomatoes, sweet red onion, briny Kalamata olives, and cubes of creamy, tangy feta cheese.
The very best part? This explosion of fresh, beautiful flavor is made entirely on one sheet pan. That means preparation is a breeze and cleanup is practically non-existent. It’s a healthy, effortless, and stunningly delicious meal that’s perfect for banishing the end-of-weekend blues and starting the week off right.
A Taste of Sunshine, Any Night of the Week
The Mediterranean diet is celebrated for a reason—it’s built on fresh, simple, and wholesome ingredients that are naturally bursting with flavor. This recipe is a love letter to that philosophy. It’s inspired by the classic Greek flavors of lemon, oregano, feta, and olives, all brought together in the easiest way possible. Roasting everything on one pan allows the flavors to meld beautifully; the tomatoes burst to create a jammy, rustic sauce, the onions sweeten, and the chicken becomes unbelievably tender, all while soaking up the zesty marinade. It’s simple cooking at its absolute best.
Why You’ll Adore This One-Pan Wonder:
- Effortless & Easy Cleanup: Prep your ingredients, toss them on a single sheet pan, and let the oven do the work. Dinner is served with only one pan to wash!
- Incredibly Flavorful: A simple marinade and a handful of bold, high-impact ingredients like feta and Kalamata olives create a dish with immense flavor.
- Healthy & Vibrant: This meal is naturally packed with lean protein, fresh vegetables, and healthy fats. It’s food that makes you feel as good as it tastes.
- Super Versatile: It’s easy to customize with your favorite vegetables or what you have on hand. (I’ll give you some ideas below!)
Ingredients & Equipment
For the Mediterranean Chicken Bake:
- Chicken Thighs: 6-8 boneless, skinless (about 680g / 1.5 lbs). Thighs are recommended for their flavor and juiciness in the oven.
- Cherry or Grape Tomatoes: 1 pint (about 2 cups).
- Red Onion: 1 large, cut into wedges.
- Kalamata Olives: 1 cup (about 150g), pitted.
- Feta Cheese: 200g (7 oz) block, cut into large cubes. A block of feta holds up better than crumbles.
- Fresh Parsley or Dill: Chopped, for garnish.
For the Lemon-Herb Marinade:
- Olive Oil: 60 ml (¼ cup), extra virgin.
- Lemon Juice: 60 ml (¼ cup), from about 1-2 lemons, plus more lemon wedges for serving.
- Garlic: 4 cloves, minced.
- Dried Oregano: 2 teaspoons.
- Salt: 1 teaspoon.
- Black Pepper: ½ teaspoon, freshly ground.
Helpful Equipment:
- A large, rimmed sheet pan (
Backblech). - A large bowl.
Time Estimates
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Total Time: 40-45 minutes
Step-by-Step Instructions
This is all about simple assembly for maximum flavor.
Step 1: Prepare the Marinade and Preheat Preheat your oven to 200°C (400°F). In a large bowl, whisk together all the marinade ingredients: the olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper.
Step 2: Toss the Chicken and Veggies Add the chicken thighs, cherry tomatoes, and red onion wedges to the bowl with the marinade. Use your hands or a large spoon to toss everything together until the chicken and vegetables are thoroughly coated in the lemon-herb mixture.
Step 3: Arrange on the Sheet Pan Pour the entire contents of the bowl onto your large, rimmed sheet pan. Spread everything out into a single, even layer. It’s important not to overcrowd the pan, as this will cause the ingredients to steam instead of roast. Use two pans if necessary!
Step 4: Roast! Place the sheet pan in the preheated oven and roast for 20 minutes. The chicken should be starting to brown and the tomatoes will be looking plump and ready to burst.
Step 5: Add the Feta and Olives Carefully remove the sheet pan from the oven. Scatter the Kalamata olives and the cubes of feta cheese evenly over the chicken and vegetables.
Step 6: Finish Roasting Return the pan to the oven and roast for another 5-10 minutes. The dish is ready when the chicken is cooked through and registers 74°C (165°F), the tomatoes have burst, and the feta is soft and slightly golden at the edges.
Step 7: Garnish and Serve Let it cool for a minute, then sprinkle generously with fresh parsley or dill. Serve warm, perhaps with a fresh lemon wedge on the side for squeezing.
Notes, Tips, & Variations
- Don’t Crowd the Pan: I’ll say it again because it’s the key to success! Give your ingredients space to roast and caramelize. A crowded pan will lead to soggy vegetables.
- Chicken Breasts work too: If you prefer chicken breasts, cut them into large, 2-inch chunks and reduce the initial roasting time by 5 minutes, checking for doneness before serving.
- Vegetable Variations: This recipe is a fantastic canvas! Try adding a chopped zucchini or bell pepper with the onions. A drained can of artichoke hearts or chickpeas (added with the feta and olives) would also be delicious.
- Meal Prep: You can chop the vegetables and marinate the chicken in a sealed container in the fridge for up to 24 hours. When you’re ready to cook, just dump it all on a sheet pan and go!
- Serving Suggestions: This is nearly a complete meal on its own! It’s wonderful served with fluffy couscous, quinoa, or some crusty bread to mop up the incredible pan juices. A simple cucumber and tomato salad on the side is also perfect.
Vibrant Mediterranean Chicken Dinner Recipe with Olives & Feta
Ingredients
- 6-8 boneless skinless chicken thighs
- 1 pint cherry tomatoes
- 1 large red onion cut into wedges
- 1 cup Kalamata olives pitted
- 200 g 7 oz block of feta cheese, cubed
- For the Marinade:
- 60 ml ¼ cup olive oil
- 60 ml ¼ cup lemon juice
- 4 cloves garlic minced
- 2 tsp dried oregano
- 1 tsp salt
- ½ tsp black pepper
- Garnish: Fresh parsley or dill lemon wedges
Instructions
- Preheat oven to 200°C (400°F).
- In a large bowl, whisk together all marinade ingredients (olive oil, lemon juice, garlic, oregano, salt, pepper).
- Add chicken thighs, cherry tomatoes, and red onion to the bowl and toss to coat everything.
- Spread the mixture in a single layer on a large sheet pan.
- Roast for 20 minutes.
- Remove the pan from the oven. Scatter the olives and feta cubes over the top.
- Return to the oven and roast for another 5-10 minutes, until the chicken is cooked through (74°C/165°F) and the feta is soft.
- Garnish with fresh herbs and serve with lemon wedges.
Notes
- Ensure ingredients are in a single layer for proper roasting. Use two pans if needed.
- Add other vegetables like zucchini, bell peppers, or a can of chickpeas.
- Serve with couscous, quinoa, or crusty bread.
Frequently Asked Questions (FAQ)
1. Can I use chicken breasts instead of thighs? Yes, you can. Since chicken breasts are leaner, I recommend cutting them into large, 2-inch chunks to prevent them from drying out. They may cook a bit faster, so start checking for doneness (74°C / 165°F) after about 15 minutes of initial roasting.
2. Can I use crumbled feta instead of a block? You can, but a block of feta cut into cubes works much better. It holds its shape, gets wonderfully soft and creamy on the inside, and doesn’t melt away or dry out as quickly as pre-crumbled feta does.
3. What other vegetables can I add to this sheet pan dinner? This recipe is very flexible! Zucchini, bell peppers (any color), asparagus spears, or even canned artichoke hearts (drained well) would be fantastic additions. Add heartier vegetables like peppers at the beginning with the onions, and quicker-cooking ones like asparagus for the last 10-12 minutes.
4. Can I prepare this meal in advance for meal prep? Absolutely! This is a great recipe for meal prep. You can marinate the chicken and chopped vegetables in a zip-top bag or airtight container in the refrigerator for up to 24 hours. When you get home, simply spread it all on a sheet pan and bake as directed for a super-fast dinner.
Did You Take a Trip to the Mediterranean?
I hope this recipe brings a burst of sunshine and flavor to your dinner table! It’s one of my favorite ways to eat healthy without ever feeling like I’m missing out. If you make this dish, I would be so happy to hear about it! Please leave a comment and a star rating below.
For more easy and vibrant meal ideas, be sure to find me on Pinterest and Instagram. Let’s make every weeknight dinner an adventure! Looking for a perfect side? Try this with my Cheesy Baked Chicken Dinner Recipe.