Mediterranean Roasted Chicken And Vegetables

Name: Mediterranean Roasted Chicken And Vegetables
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Ingredients: 4 bone-in chicken thighs; 2 cups cherry tomatoes, halved; 1 zucchini, sliced; 1 red bell pepper, chopped; 1 yellow bell pepper, chopped; 1 red onion, cut into wedges; 4 cloves garlic, minced; 1/4 cup olive oil; 2 teaspoons dried oregano; 1 teaspoon paprika; Salt and pepper to taste; Juice of 1 lemon

Highlighted under: Balanced Kitchen

I absolutely love making Mediterranean Roasted Chicken and Vegetables! It’s become a go-to for me on busy weeknights because not only is it quick to prepare, but the flavors are vibrant and satisfying. The combination of juicy chicken and an array of colorful vegetables roasted to perfection creates a dish that is both healthy and delicious. This recipe is a reminder that wholesome meals can be easy and delightful without spending hours in the kitchen.

Created by

Daphne Collins

Last updated on 2026-02-16T02:17:35.553Z

When I first tried this Mediterranean Roasted Chicken and Vegetables recipe, I was amazed by how simple and straightforward it is. The secret lies in marinating the chicken with fresh herbs and olive oil, which not only adds depth of flavor but also helps keep the chicken moist while roasting. I recommend using a combination of colorful veggies like bell peppers, zucchini, and red onions for a beautiful presentation and extra nutrients.

What I’ve learned from repeated trials is that allowing the vegetables to roast alongside the chicken creates a wonderful harmony of flavors. I particularly love how the caramelization brings out the natural sweetness of the vegetables. Pairing this dish with a squeeze of fresh lemon juice right before serving elevates it to a whole new level!

Why You'll Love This Recipe
Vibrant flavors from fresh herbs and spices
Easy one-pan meal, perfect for busy weeknights
Healthy and wholesome with colorful vegetables

Choosing the Right Chicken

When making Mediterranean Roasted Chicken, I prefer bone-in chicken thighs. They retain moisture better during roasting compared to breasts, resulting in a tender, juicy bite. The skin crisps up beautifully while the meat stays succulent, enhancing the overall flavor profile of the dish. If you must use chicken breasts, consider reducing the cooking time by 5-10 minutes to avoid drying them out.

For a richer flavor, you can also try marinating the chicken for longer—up to an hour in advance—before cooking. This additional time allows the spices and herbs to penetrate deeper into the meat. Don’t forget to take the chicken out of the refrigerator about 15-20 minutes before roasting; bringing it to room temperature ensures even cooking.

The Importance of Vegetables

The vegetables in this recipe are not just for color; they play a crucial role in absorbing the flavors of the chicken and spices. Cherry tomatoes burst with sweetness, while the bell peppers add a touch of crunch. When choosing vegetables, make sure they are fresh and vibrant. Feel free to substitute or add seasonal veggies like eggplant or asparagus for variety.

Moreover, pay attention to how you chop your vegetables. Uniform sizes (about 1-inch pieces) ensure even cooking. If you prefer your vegetables caramelized, consider roasting them for about 10 minutes before adding the chicken. This technique gives them a slight char while intensifying their natural sweetness.

Serving Suggestions

After roasting, when you drizzle the dish with lemon juice, it brightens the flavors significantly. I recommend serving it with a side of couscous or quinoa, which soak up the juices and provide a hearty base for the meal. A sprinkle of fresh parsley or feta cheese adds a lovely finishing touch and enhances the Mediterranean flair.

This meal also keeps well for leftovers. Store any extras in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through. For a quick lunch, try incorporating the chicken and vegetables into a wrap or salad for a nutritious meal on the go.

Ingredients

Gather the following ingredients:

For the Chicken and Vegetables

4 bone-in chicken thighs
2 cups cherry tomatoes, halved
1 zucchini, sliced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 red onion, cut into wedges
4 cloves garlic, minced
1/4 cup olive oil
2 teaspoons dried oregano
1 teaspoon paprika
Salt and pepper to taste
Juice of 1 lemon

Make sure all ingredients are fresh for the best flavor!

Instructions

Follow these simple steps to create this delicious dish:

Preheat the Oven

Preheat your oven to 400°F (200°C).

Marinate the Chicken

In a bowl, mix olive oil, oregano, paprika, salt, and pepper. Add chicken thighs and coat well. Let sit for 10 minutes.

Prepare the Vegetables

In a large baking dish, combine cherry tomatoes, zucchini, bell peppers, red onion, and garlic.

Combine and Roast

Place the marinated chicken on top of the vegetables. Roast in the preheated oven for 35-40 minutes, until the chicken is cooked through and the vegetables are tender.

Serve

Remove from oven, drizzle with lemon juice, and serve warm.

Enjoy your meal!

Pro Tips

Try substituting different vegetables based on what’s in season for a unique twist each time you make this dish.

Cooking Tips

One common issue while roasting is the chicken being undercooked; using a meat thermometer can help. The internal temperature should reach 165°F (74°C) for safe consumption. Additionally, make sure to place the chicken on top of the vegetables to prevent it from steaming and help everything develop a nice roast.

If you want to enhance the flavors even further, add a splash of balsamic vinegar or a dash of red pepper flakes to your vegetables before roasting. This creates a depth of flavor that amplifies the Mediterranean profile of the dish.

Storage and Freezing

For longer storage, you can freeze the roasted chicken and vegetables. Let them cool completely then transfer to an airtight freezer bag, squeezing out any excess air. They can be stored in the freezer for up to 3 months. To reheat, thaw in the refrigerator overnight, then warm in the oven or microwave until heated through.

Keep in mind that vegetables may lose some texture when frozen, so it's best to consume the dish fresh if possible. However, the flavor remains robust and is excellent in soups or stews if you choose to repurpose the leftovers.

Questions About Recipes

→ Can I use boneless chicken for this recipe?

Yes, boneless chicken can be used. Just reduce the cooking time to about 25-30 minutes.

→ What other vegetables can I add?

Feel free to add vegetables like asparagus, carrots, or eggplant based on your preference.

→ Can I make this recipe ahead of time?

Yes, you can marinate the chicken and prep the vegetables a day in advance; just store them separately in the fridge.

→ How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days.