Sheet Pan Mediterranean Chicken

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This Sheet Pan Mediterranean chicken features tender chicken marinated in lemon juice, red wine vinegar, olive oil, and Mediterranean herbs, roasted with red onion and topped with creamy tzatziki. Ready in under 30 minutes!

Prep Time10

Cook Time10

Total Time18

Servings: Servings

Calories: 378kcal

Ingredients

2 pounds boneless skinless chicken breast cut into 1 inch pieces
2 tablespoons lemon juice
2 tablespoons red wine vinegar
2 tablespoons olive oil
2 tablespoons finely chopped parsley
1 teaspoon dijon mustard
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon ground black pepper
½ red onion finely sliced
½ cup tzatziki

Instructions

Preheat the oven to 425˚F.
In a large bowl whisk together lemon juice, vinegar, olive oil, parsley, dijon mustard, oregano, salt, and pepper. Toss the cubed chicken with the marinade.
Spread chicken out on a large sheet pan. Sprinkle thinly sliced onion over the top and then bake for 10-12 minutes, or until chicken is cooked through (165˚F internal temp.)
Once done, dollop tzatziki over the top and serve hot over rice or in pita.

Notes

Substitutions: Chicken thighs work great in place of breasts, white wine vinegar or apple cider vinegar can replace red wine vinegar, and you can swap fresh parsley for fresh dill or use 1 teaspoon dried parsley.

How to Store: Store leftover chicken in an airtight container in the refrigerator for 3-4 days (keep tzatziki separate).

How to Freeze: Freeze cooked chicken without tzatziki in airtight containers for up to 1 month, or freeze raw marinated chicken in a zip-top bag for up to 6 months.

How to Reheat: Reheat in a 350°F oven for 10-12 minutes or in a skillet over medium heat until warmed through, then add fresh tzatziki before serving.

How to Scale: This recipe easily doubles or triples, just use multiple sheet pans to avoid crowding and ensure even cooking.

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