This Mediterranean chicken sheet pan is the ultimate easy weeknight meal: juicy marinated chicken thighs roasted with bell peppers and red onion, finished with a bright lemon-garlic yogurt sauce. Serve over rice, quinoa or inside warm pita for a healthy, flavor-packed dinner the whole family will enjoy—also great for meal prep.
Sheet pan dinners have become my go-to for busy nights—simple, fast and minimal cleanup. This Mediterranean chicken sheet pan landed in our regular rotation after multiple tests and small tweaks. The result is tender, flavorful chicken paired with sweet roasted vegetables and a cooling, tangy sauce that elevates the whole dish.
Chicken thighs are marinated in a spiced yogurt mixture that keeps them juicy while adding bright lemon and savory tomato-paste notes. Roasted bell peppers and red onion caramelize slightly and complement the warm smoked paprika and cumin in the marinade. A fresh lemon-garlic yogurt sauce with dill ties everything together and keeps the meal light and vibrant.
Ingredients
Chicken thighs: Boneless, skinless thighs are ideal for roasting—rich in flavor and effortless to prepare.
Bell peppers: Use a mix of colors for visual appeal and natural sweetness; red and orange work beautifully.
Red onion: Thick-sliced red onion adds a slightly sweet, caramelized bite.
Plain Greek yogurt: Used in the marinade to tenderize the chicken and in the sauce for creaminess and tang.
Tomato paste: Adds depth and a savory tang to the marinade.
Lemon juice: Fresh lemon brightens both the marinade and the sauce.
Garlic: Freshly minced garlic gives the dish a savory backbone.
Olive oil: Helps coat the chicken and keeps the vegetables from drying out while roasting.
Fresh dill: Adds a bright herbaceous finish, especially in the yogurt sauce.
Seasonings: A blend of smoked paprika, cumin, dried oregano, salt and black pepper provides warm, Mediterranean-inspired flavor.
How to Make A Mediterranean Chicken Sheet Pan
1. Marinate the chicken. In a large bowl combine minced garlic, Greek yogurt, lemon juice, tomato paste, smoked paprika, olive oil, cumin, dried oregano, salt and black pepper. Add the chicken pieces and toss until well coated. Cover and refrigerate for 1–4 hours or up to overnight for maximum flavor.
2. Bake. Preheat the oven to 425°F (220°C). Arrange sliced bell peppers and red onion on a large rimmed sheet pan, toss with 1 tablespoon olive oil and a generous pinch of salt, then spread them in an even layer. Nestle the marinated chicken pieces on and around the vegetables. Roast for 15–20 minutes, or until the chicken reaches an internal temperature of 165°F. For extra char, broil for the final 2–3 minutes—watch closely to avoid burning.
3. Make the sauce. While the sheet pan cooks, whisk together 1/2 cup Greek yogurt, 1 tablespoon fresh lemon juice, a small minced garlic clove and 1 tablespoon chopped fresh dill. Season with salt to taste and chill until ready to serve.
4. Serve. Pile the roasted chicken and vegetables over steamed rice, quinoa or couscous. Spoon the lemon-garlic yogurt sauce over the top or serve it on the side with lemon wedges for squeezing. Warm pita or flatbread also makes a great vehicle for wraps.
Serving Suggestions
This sheet pan dinner is satisfying on its own, but a few simple accompaniments take it further:
- Grains: Fluffy rice, quinoa, or couscous to absorb the pan juices and sauce.
- Pita or flatbread: Warm bread is perfect for scooping the chicken and veggies with extra sauce.
- Mediterranean sides: Tabbouleh, hummus or a simple tomato and cucumber salad complement the flavors nicely.
- Feta: A sprinkle of crumbled feta adds tangy creaminess.
Storing & Reheating
To Store: Keep leftovers in an airtight container in the refrigerator for 3–4 days. Freezing is not recommended as roasted peppers lose texture when thawed.
To Reheat: Rewarm on a baking sheet at 350°F (175°C) for 10–15 minutes until heated through, or microwave covered with a damp paper towel until warmed.
Why you’ll love this sheet pan dinner
- Healthy and balanced: Lean protein, roasted vegetables and a lighter yogurt-based sauce make a nutritious, satisfying meal.
- Easy cleanup: Everything cooks on one sheet pan for minimal dishes and maximum convenience.
- Flexible serving options: Serve over grains, in a salad, or wrapped in pita for lunches or dinners.
- Meal prep friendly: Stores and reheats well for quick weeknight lunches.
Recipe details
Ingredients
For the sheet pan:
- 2 lbs boneless skinless chicken thighs, cut into 1½-inch pieces (about 5–6 thighs)
- 5 garlic cloves, minced
- 3 Tbsp plain Greek yogurt
- 2 Tbsp lemon juice
- 1 Tbsp tomato paste
- 1 Tbsp smoked paprika
- ½ Tbsp olive oil
- ½ Tbsp cumin
- ½ Tbsp dried oregano
- 1 tsp salt
- ¼ tsp black pepper
- 3 bell peppers, sliced thick (mix of red and orange)
- 1 red onion, sliced thick
- Olive oil, for roasting the veggies
- Salt, for roasting the veggies
- Lemon slices, for serving
- Steamed white rice, for serving
For the lemon-garlic yogurt sauce:
- ½ cup plain Greek yogurt
- 1 Tbsp lemon juice
- 1 small garlic clove, minced
- 1 Tbsp fresh dill, chopped
- Salt, to taste
Instructions
- Marinate the chicken. Combine garlic, Greek yogurt, lemon juice, tomato paste, smoked paprika, olive oil, cumin, dried oregano, salt and pepper in a large bowl. Add chicken and toss to coat. Cover and refrigerate 1–4 hours or overnight.
- Bake. Preheat oven to 425°F. Toss bell peppers and onion with 1 tablespoon olive oil and salt, spread on a rimmed sheet pan, then arrange the marinated chicken among the vegetables. Roast 15–20 minutes, finishing under the broiler 2–3 minutes if desired for char.
- Make the sauce. Whisk together Greek yogurt, lemon juice, minced garlic and chopped dill. Season to taste and chill until serving.
- Serve. Spoon chicken and vegetables over rice, quinoa or into pita. Add a generous dollop of lemon-garlic yogurt sauce and serve with lemon wedges.