Mediterranean Sheet Pan Chicken with Vegetables (Whole30, Paleo, Keto)

This Mediterranean Sheet Pan Chicken with Vegetables is an easy weeknight meal everyone in the family will love.  High protein, paleo, and Whole30 approved!

OK, you already know how much I love making Sheet Pan Meals, and this irresistibly delicious chicken and roasted vegetable dinner gets a total A+ for flavor and cooking ease.  The chicken roasted in the oven is melt-in-your mouth delicious and the fresh vegetables are crisp on the outside and tender to the bite.

 This Mediterranean Sheet Pan Chicken Is:

  • Buttery
  • Herby
  • Impossibly tender
  • Crisp on the outside
  • Great for an easy weeknight meal
  • Paleo
  • Whole30 compliant

I love that a single sheetpan does all the work for this dinner!  Easy prep, easy cooking, and easy clean up… my kind of dinnah. This recipe is great to serve when company is over… just prep the ingredients ahead of time, refeigerate, and place in the oven an hour before serving!

What’s In This Mediterranean Sheet Pan Chicken?

  • Chicken Thighs (but you can swap for any protein you’d like!4 tablespoons olive oil, divided
  • Asparagus
  • Potatoes
  • Red Onion
  • Artichoke Hearts
  • Zucchini
  • Olives
  • Spices

easy healthy sheet pan meal

How Do I Make This Sheet Pan Chicken and Vegetables?

  • Preheat the oven to 425 degrees Fahrenheit. Cover a large sheetpan with parchment paper.
  • In a separate bowl, add the chicken thighs, 2 tablespoons olive oil, garlic powder, onion powder, dried oregano, and all purpose seasoning. Mix well to coat the chicken in the spices and set aside.
  • To the sheet pan, add the remaining 2 tablespoons of olive oil, asparagus, potatoes, red onion, artichoke hearts, zucchini, and green olives. Toss well so the olive oil is coated on the vegetables.
  • Make a space in the middle of the parchment paper for the chicken thighs, and place in the oven.
  • Roast for 45 to 50 minutes until chicken is cooked all the way through
  • Carefully remove sheet pan from oven and serve hot!

Dietary Modifications

This recipe is naturally paleo and Whole30 compliant!

For a keto option – just omit the potatoes!  Follow the rest of the recipe as is for a low carb delicious meal.

For a vegetarian or vegan option – swap out the chicken with a baked tofu!  High protein and delish!

What do I serve with this Sheet Pan Chicken?

Healthy Mediterranean Yellow Rice (Vegan, Gluten Free)

 Perfect Quinoa in the Rice Cooker

Pot Luck Greek Salad with Homemade Vinaigrette (Vegan, Gluten Free, Party Recipe)

Roasted Peach Summer Salad with Balsamic Vinaigrette (Vegan, Gluten Free)

Raw Beet Salad with Apples (Vegan, Gluten Free, Paleo, Whole30)

As always, if you make this sheet pan chicken with vegetables be sure to leave me a comment, rate this recipe, and tag me on Instagram so I can feature you.  I love seeing all your photos of my recipe recreations!

Don’t forget to follow over on Pinterest & Instagram – I’d love to connect with you there!

Mediterranean Chicken and Vegetable Sheet Pan Dinner (Whole30, Paleo)

This Mediterranean Chicken and Vegetable Sheet Pan Dinner is an easy weeknight meal everyone in the family will love!
5 from 1 vote
Prep Time 5 mins
Cook Time 50 mins
Total Time 55 mins
Course Dinner
Cuisine Mediterranean
Servings 4

Ingredients
  

  • 2 lbs boneless skinless chicken thighs
  • 4 tablespoons olive oil divided
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon all purpose seasoning
  • 1 lb fresh asparagus chopped
  • 1 lb small tricolored potatoes
  • 1 red onion sliced plus extra for garnish
  • 1 cup artichoke hearts marinated or plain
  • 1 medium zucchini sliced into half moons
  • 1/2 cup green olives whole

Instructions
 

  • Preheat the oven to 425 degrees Fahrenheit. Cover a large sheetpan with parchment paper.
  • In a separate bowl, add the chicken thighs, 2 tablespoons olive oil, garlic powder, onion powder, dried oregano, and all purpose seasoning. Mix well to coat the chicken in the spices and set aside.
  • To the sheet pan, add the remaining 2 tablespoons of olive oil, asparagus, potatoes, red onion, artichoke hearts, zucchini, and green olives. Toss well so the olive oil is coated on the vegetables.
  • Make a space in the middle of the parchment paper for the chicken thighs, and place in the oven.
  • Roast for 45 to 50 minutes until chicken is cooked all the way through
  • Carefully remove sheet pan from oven and serve hot!
Keyword Asparagus, chicken, Olive Oil, Onion, Paleo, Potatoes, Whole30
Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram so I can feature you!

Whats your favorite sheet pan meal???  Let me know below and I’ll try it out 🙂

3 Comments

Leave a Reply

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.