EFK Tested
EFK Mediterranean Chicken & Roasted Vegetable Sheet-Pan Dinner
EFK Mediterranean Chicken & Roasted Vegetable Sheet-Pan Dinner is the kind of food we build at Erickson Family Kitchen: practical, deeply seasoned, and meant to bring people back to the table. This EFK-tested recipe keeps the method clear, the ingredients purposeful, and the finished dish grounded in real family cooking.
- Prep
- 20 min
- Cook
- 30 min
- Yield
- 6 servings
- Cuisine
- Mediterranean
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- Heat BlueStar oven to 425°F. Toss chicken with half the olive oil, lemon zest and juice, garlic, oregano, paprika, salt, and pepper. Toss zucchini, yellow squash, bell peppers, red onion, and tomatoes separately with the remaining olive oil and enough of the seasoning mixture to coat. Spread chicken and vegetables across a large sheet pan without crowding; use two pans if needed so ingredients roast rather than steam. Roast, turning or stirring once during cooking, until vegetables have browned edges and chicken reaches 165°F, generally 30 to 35 minutes depending on the size and thickness of the chicken pieces. Finish with fresh parsley, additional lemon if desired, and optional feta. Rest chicken briefly before serving.
Equipment
Wüsthof IKON Chef’s Knife; Asahi Hi-Soft cutting board; large sheet pan or two sheet pans when needed; tongs or spatula; instant-read thermometer; BlueStar oven.
Food safety & storage
Cook chicken to 165°F. Refrigerate promptly and use within 3–4 days. Reheat uncovered in a hot oven when possible to restore roasted texture, or reheat gently in a skillet. Avoid repeatedly reheating the entire batch.
View this recipe on the original EFK website ↗