Mediterranean Baked Chicken With Vegetables

Name: Mediterranean Baked Chicken With Vegetables
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken breasts; 2 cups cherry tomatoes, halved; 1 large zucchini, sliced; 1 bell pepper, chopped; 1 red onion, chopped; 4 cloves garlic, minced; 1/4 cup olive oil; 2 teaspoons dried oregano; 1 teaspoon dried thyme; Salt and pepper to taste; Juice of 1 lemon; Fresh parsley for garnish

Highlighted under: Global Flavors

I absolutely love making Mediterranean Baked Chicken With Vegetables on busy weeknights. The vibrant flavors of the Mediterranean truly come alive in this dish, making dinner feel like a special occasion even on a Tuesday! The combination of succulent chicken, roasted vegetables, and fragrant herbs is not only satisfying but also nutritious. Plus, it’s a one-pan wonder that makes cleanup a breeze. Trust me, this recipe will quickly become a go-to favorite in your kitchen.

Created by

Natalie Warren

Last updated on 2026-01-24T11:22:11.581Z

My journey into Mediterranean cooking began when I traveled through Greece, where the fresh ingredients and vibrant flavors left a lasting impression. Recreating this experience at home brought me joy, especially with dishes like this baked chicken. The secret is in marinating the chicken with herbs and spices that infuse the meat and vegetables during cooking.

One technique I've discovered is to let the chicken sit at room temperature for about 20 minutes before baking. This helps it cook evenly, resulting in juicy meat. Additionally, roasting alongside colorful vegetables not only adds flavor but also creates a stunning presentation.

        Why You'll Love This Recipe
        Succulent chicken bursting with Mediterranean flavors
Vibrant vegetables that make every bite a visual feast
Easy one-pan meal for busy weeknights

      

The Importance of Marinating

Marinating the chicken in this recipe is crucial for infusing it with the vibrant Mediterranean flavors that make this dish stand out. The olive oil not only helps to keep the chicken moist during baking, but it also acts as a medium for the herbs and spices to penetrate the meat. Aim to marinate the chicken for at least 20 minutes, but if time allows, let it sit in the fridge for an hour or even overnight for deeper flavor. A tightly sealed container or a zip-top bag works perfectly for this.

Ensure that every piece of chicken is generously coated in the marinade. A good tip is to use your hands, which can help distribute the marinade evenly, making sure that all the crevices are filled with flavor. Avoid over-marinating, as the acid from the lemon juice can eventually start to break down the protein, leading to a mushy texture.

Choosing the Right Vegetables

The beauty of this Mediterranean Baked Chicken lies in its versatility. While the recipe calls for cherry tomatoes, zucchini, bell pepper, and red onion, feel free to mix and match based on what's in season or available. Eggplant, asparagus, or even roasted carrots can work beautifully. Just remember that different vegetables have varying cooking times—those that take longer to soften, like carrots, should be cut smaller or par-cooked beforehand.

When arranging the vegetables on the baking sheet, spread them in a single layer to ensure even roasting. Overcrowding the pan creates steam, which can prevent that lovely roasted flavor. Look for vibrant colors and firm textures when selecting your vegetables; they should glisten with olive oil and be slightly tender when they come out of the oven.

Serving and Storage Tips

Once your Mediterranean Baked Chicken is beautifully roasted and fragrant, it's time to serve! I recommend serving it right away, garnished with freshly chopped parsley for a pop of color and freshness. Pair it with a side of couscous or quinoa to soak up the lemony juices for a delightful balance. A simple side salad can complement the meal, adding crunch and diversity in texture.

If you find yourself with leftovers, this dish stores remarkably well in the fridge for up to three days. Store the chicken and vegetables in an airtight container. For longer storage, consider freezing them, though it's best to separate the components to prevent sogginess after thawing. Reheat in the oven to revive that crispy texture, or in the microwave on a low setting, ensuring even heating throughout.

Ingredients

Gather these fresh ingredients for a delightful chicken dish.

Ingredients

4 boneless, skinless chicken breasts
2 cups cherry tomatoes, halved
1 large zucchini, sliced
1 bell pepper, chopped
1 red onion, chopped
4 cloves garlic, minced
1/4 cup olive oil
2 teaspoons dried oregano
1 teaspoon dried thyme
Salt and pepper to taste
Juice of 1 lemon
Fresh parsley for garnish

Once you have all your ingredients, you're ready to start cooking!

Instructions

Follow these simple steps to create a delicious Mediterranean meal.

Preheat the Oven

Preheat your oven to 400°F (200°C).

Prepare the Marinade

In a large bowl, combine olive oil, garlic, oregano, thyme, lemon juice, salt, and pepper.

Marinate the Chicken

Add the chicken breasts to the marinade and coat evenly. Let sit for about 20 minutes.

Arrange the Vegetables

On a large baking sheet, arrange the cherry tomatoes, zucchini, bell pepper, and onion.

Add Chicken to the Sheet

Place the marinated chicken on top of the vegetables.

Bake

Bake in the preheated oven for 30-40 minutes, or until the chicken is cooked through and the vegetables are tender.

Serve

Garnish with fresh parsley and serve hot.

Enjoy your lovely Mediterranean feast!

Pro Tips

To enhance the flavors, consider adding olives or feta cheese before serving. They pair beautifully with the chicken and vegetables.

Flavor Profile and Variations

The flavors in this recipe are inspired by traditional Mediterranean cuisine, where fresh ingredients and herbs play a pivotal role. The combination of oregano and thyme provides an earthy aroma that complements the sweetness of the roasted vegetables. For a spicier kick, consider adding red pepper flakes to the marinade or incorporating spicy sausage slices into the dish before baking.

This recipe is also adaptable for different dietary preferences. For a low-carb version, you can replace the chicken breast with tofu or tempeh, marinating them in the same mixture. Meanwhile, for those seeking a grain-free option, serving the chicken on a bed of sautéed spinach or cauliflower rice can offer a delicious alternative.

Troubleshooting Common Issues

One common issue with baked chicken is dryness, typically a result of overcooking. To avoid this, it's essential to monitor the chicken's internal temperature, aiming for 165°F (74°C). Using a meat thermometer is the best way to guarantee perfect doneness without losing moisture. If you find that the chicken is browning too quickly, consider covering the pan loosely with aluminum foil to prevent burning while it finishes cooking.

Another issue can arise with vegetable texture; you want them tender yet still vibrant. If the vegetables seem overcooked by the time the chicken is done, consider cutting them into larger pieces or adding them to the baking sheet halfway through the chicken's cooking time. This allows them to roast perfectly alongside the chicken without becoming mushy.

Questions About Recipes

→ Can I use bone-in chicken instead?

Yes, just adjust the cooking time as bone-in chicken may take longer to cook.

→ What other vegetables can I use?

Feel free to substitute with any seasonal vegetables like asparagus, eggplant, or broccoli.

→ Can I prepare this dish ahead of time?

Absolutely! You can marinate the chicken and prep the vegetables the night before.

→ Is this recipe suitable for meal prep?

Yes, it stores well in the fridge for up to 3 days and reheats nicely.