Sheet Pan Mediterranean Chicken and Potatoes

This Sheet Pan Mediterranean Chicken and Potatoes is a healthy one pan meal for dinner! It's topped with marinated artichokes and lemon zest.

Sheet pan meals are great for so many reasons. This Mediterranean Sheet Pan Chicken is ready in a little more than 30 minutes and won't leave you with a pile of dishes.

When it comes to easy and healthy dinners, it doesn't get any better than sheet pan meals.

All of the components are roasted on one pan in the oven, which eliminates the need for fancy cooking techniques and cuts down on cleanup time.

This sheet pan meal has a Mediterranean flair and is made with boneless, skinless chicken breasts and red potatoes. The chicken and potatoes are tossed in a blend of olive oil and savory spices, then roasted until tender and juicy.

Marinated artichokes are added at the end of the cooking time, along with some lemon zest to brighten up the dish. It's a simple meal with big flavors and takes a bit more than 30 minutes to prepare.

This recipe is naturally gluten free and dairy free.

Jump to:

• Which Potatoes Are Best For Roasting?
• Do I Need To Peel The Potatoes Before Roasting?
• Ingredients For Sheet Pan Mediterranean Chicken
• How To Make Sheet Pan Chicken and Potatoes
• How Long To Cook Sheet Pan Chicken?
• How To Make The Artichoke Topping
• What To Serve With Sheet Pan Chicken
• How Long Do Chicken and Potatoes Last In The Fridge?
• Can It Be Frozen?
• Sheet Pan Mediterranean Chicken and Potatoes

Which Potatoes Are Best For Roasting?

I find that the best potatoes for sheet pan meals and for roasting in general are red potatoes, or any variety of waxy potatoes such as Yukon Gold.

Waxy potatoes tend to hold their shape and do not become mushy when roasted in the oven.

The hearty texture of waxy potatoes helps them to remain crispy on the outside and tender on the inside after they are roasted.

Blue potatoes or fingerling potatoes will work as well, but I do not recommend a starchy potato like Russets, as they are likely to become mushy and are better suited for mashing.

Do I Need To Peel The Potatoes Before Roasting?

It is not necessary to peel the potatoes before making this Sheet Pan Mediterranean Chicken.

I do recommend thoroughly washing, scrubbing, and drying the potatoes before dicing them to remove any excess dirt or bacteria.

Ingredients For Sheet Pan Mediterranean Chicken

Here's what you'll need to make it.

• 1 ½ lbs. Boneless, Skinless Chicken Breasts
• 4-5 Red Potatoes (or any waxy potatoes) (yields 5 cups diced)
• 3 Tbsp. Olive Oil
• 1 tsp. each Kosher Salt and Pepper
• 2 tsp. Garlic Powder
• 2 tsp. Italian Seasoning
• 2 tsp. Smoked Paprika (can sub regular paprika)
• 1 12 oz. jar Marinated Artichokes
• 1 Lemon (zest and juice)
• Fresh Herb for garnish (optional)

How To Make Sheet Pan Chicken and Potatoes

The great thing about this recipe is that everything is cooked at the same time on one pan in the oven. The most important element of a sheet pan meal is, of course, the sheet pan itself.

I recommend a large or extra large sheet pan to ensure that all of the chicken and potatoes fit without becoming overcrowded.

Any type of large or extra large baking sheet works great for sheet pan meals.

• When making sheet pan meals, it's important that all of the components are relatively the same size to ensure that they cook evenly.
• For the best results, make sure that the potatoes are relatively the same size and the chicken breasts an even thickness, so that everything cooks evenly and at the same time.
• It's best not to overcrowd the pan when roasting chicken and potatoes. Make sure that there is enough space between them, so that the chicken and potatoes roast properly and do not steam.
• Make sure that the chicken and potatoes are thoroughly coated in olive oil, so that they roast and become crispy, instead of rubbery.

1. Start by heating the oven to 400 degrees Fahrenheit.
2. Thoroughly wash, scrub, and dry 4-5 red potatoes (or waxy potatoes of choice) (yields 4-5 cups). Dice the potatoes into chunks, making sure that they are relatively even in size.
3. Place 1 ½ lbs. of boneless, skinless chicken breasts on a large sheet pan. Cut the chicken breasts in half lengthwise if necessary to ensure that they are an even thickness.
4. Arrange the diced potatoes around the chicken breasts.
5. Drizzle 3 Tbsp. olive oil over the chicken and potatoes. Toss the chicken and potatoes in the oil until completely coated.
6. Add half of the seasonings to one side of the chicken and potatoes. Sprinkle ½ tsp. each kosher salt and pepper and 1 tsp. each garlic powder, Italian seasoning, and smoked paprika over the chicken and potatoes.
7. Flip the chicken over and sprinkle another ½ tsp. each kosher salt and pepper and 1 tsp. each garlic powder Italian seasoning, and smoked paprika over the chicken and potatoes. Toss until completely coated.

How Long To Cook Sheet Pan Chicken?

Cooking times may vary depending on the thickness of the chicken breasts used.

Generally, I find that 26-30 minutes at 400 degrees Fahrenheit is perfect for chicken that is tender and juicy and potatoes that are crispy on the outside and tender on the inside.

Internal temperature is the best method to tell if chicken is thoroughly cooked. The internal temperature may be checked using a food thermometer. The safe internal temperature for chicken is 165 degrees Fahrenheit.

Cook time is not completely accurate, because it varies depending on the thickness of the chicken breasts.

Feel free to check the chicken breasts around the 26 minute mark and cook for a few more minutes, or until the internal temperature reaches 165 degrees Fahrenheit.

The potatoes should be crispy on the outside and easily pierced with a fork when finished.

1. Once the chicken and potatoes are completely coated in the olive oil and spices, place the baking sheet in the oven and cook for 26-30 minutes, or until the internal temperature of the chicken has reached 165 degrees Fahrenheit.
2. Remove the baking sheet from the oven and allow the chicken to rest for 1-2 minutes before cutting into it.

How To Make The Artichoke Topping

I love to top this dish with some marinated artichokes for extra flavor and texture. The artichokes add a bright and tangy element to the chicken and potatoes.

Lemon zest is added to the artichokes to make them pop a bit more.

1. To make the artichoke topping, simply chop 1 12 oz. jar of marinated artichokes into chunks and place them into a small bowl.
2. Add the zest of 1 lemon using a Microplane or small zester.
3. Sprinkle a pinch of kosher salt and pepper into the bowl and stir until completely combined.

If you don't care for artichokes, feel free to substitute them with your favorite briny, salty toppings.

Kalamata olives or any variety of olives may be used in place of the marinated artichokes. Alternately, you can sub capers, sundried tomatoes, or roasted red peppers.

Add the zest of 1 lemon to any of these toppings for a tangy boost of flavor!

What To Serve With Sheet Pan Chicken

Once the dish has finished cooking, top it with a generous amount of the marinated artichoke topping and garnish with a squeeze of lemon juice.

Feel free to add some fresh herbs such as parsley or basil for extra freshness.

You can also top it with some shredded Parmesan or Asiago cheese for even more flavor.

If you're feeling generous, you can whip up some Kalamata olive tapenade, mushroom tapenade, or fresh spinach artichoke dip to use as a topping in place of or along with the marinated artichoke topping.

I love meals like this one with a simple roasted vegetable side like roasted asparagus, roasted mini sweet peppers, or roasted broccolini.

These garlicky roasted green beans or Parmesan roasted cauliflower also make a nice pairing.

A fresh and flavorful salad like this tomato mozzarella salad, marinated green bean salad, or Italian quinoa salad are perfect served with this Mediterranean chicken potato dish.

Love chicken? Check out these recipes!

• Instant Pot Mediterranean Chicken and Rice
• Dutch Oven Chicken and Potatoes
• Italian Grilled Chicken Sandwich
• Gluten Free Chicken Parmesan
• Dutch Oven Chicken Noodle Soup
• Chicken Marsala Pasta

How Long Do Chicken and Potatoes Last In The Fridge?

Any leftovers may be stored in an airtight container in the fridge for 2-3 days.

Make sure the chicken and potatoes are completely cooled before transferring to the refrigerator for storage.

For the best texture, I recommend storing the artichoke topping separately from the chicken and potatoes and combining when ready to serve.

Can It Be Frozen?

This best is best enjoyed right away, or within a few days. For optimal taste and texture, I do not recommend freezing it.

Looking for more sheet pan meals? Check out these recipes!

• Sheet Pan Italian Chicken
• Sheet Pan Sausage and Potatoes
• Sheet Pan Greek Chicken
• One Pan Shrimp Tacos
• Canadian Bacon Pizza
• Chicken Sausage and Vegetables
• Pesto Cod and Potatoes

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