Oven-baked chicken with mixed vegetables is a top pick for your Mediterranean table! Enjoy a casual and homey meal featuring succulent chicken, tender vegetables, and full Mediterranean flavors pan sauce.
Why this recipe works
This chicken with mixed vegetables dish aligns perfectly with the principles of the Mediterranean way of eating, making it a healthy and flavorful choice. It incorporates lean protein from chicken, tons of colorful vegetables rich in vitamins, minerals, and fiber, and heart-healthy fats from olive oil.
The use of onion, garlic, and Mediterranean herbs, adds depth and complexity to the flavors while minimizing the need for excessive salt or additions like unhealthy fats. This combination not only is tasteful but also promotes overall well-being by adhering to the Mediterranean dietary pattern known for its positive impact on heart health and longevity.
Wait! There are even more reasons to make it!
More reasons to make it
One-pan convenience: simple cooking process and minimum cleanup. An easy and convenient option for any busy weeknight dinner.
Multiple variations/versatility: You can easily add many ingredients like olives, feta cheese, and almost all the vegetables you like. You can use a wide variety of colorful vegetables allowing you to adapt the dish to what’s in season or what you have on hand.
Balanced nutrition: Wholesome and nutritious ingredients like lean protein (chicken), fiber-rich vegetables, and heart-healthy fats (olive oil). It’s the Mediterranean way: balanced and healthy meals.
Flavorful seasonings and herbs: Mediterranean cuisine is known for its bold and aromatic seasonings, such as garlic, olive oil, oregano, and basil. These seasonings infuse the chicken and vegetables with rich and complex flavors.
Tasty leftovers: Mediterranean chicken and vegetable dishes often taste even better the next day as the flavors meld together, making them excellent leftovers for the next day(s) lunch or dinner.
Crowd-pleaser: This dish tends to be a crowd-pleaser because it’s both flavorful and wholesome. It’s suitable for family dinners, entertaining guests, or meal prepping for the week.
Ingredient shopping list
Like most Mediterranean recipes, you are going to use easy-to-find and low-cost ingredients. Well, I know nothing is cheap those days but it is always better to cook with seasonal ingredients not only for your health but for your wallet too. If you are already familiar with this amazing way of eating it is probable that you have these ingredients in hand.
Boneless chicken thighs: Boneless chicken thighs are known for their rich, juicy, and slightly darker meat compared to chicken breasts. This inherent flavor and moisture make chicken thighs quite popular. This moisture makes them handle longer cooking times without drying out.
They can be prepared relatively quickly because their smaller size allows for faster cooking times. That’s why it is suitable for weeknight dinners and every time we need a meal in a hurry.
Excellent choice for toddlers because it’s “boneless”, succulent meat, extremely easy to cut into pieces and so tender for a kid to handle.
Vegetables: Just keep in mind to cut veggies into similar-sized pieces. That’s how you are going to cook them evenly.
Onion: Both yellow and red onions are fine for this recipe. It is better to cut the onion into big chunks.
Garlic: Present in the majority of Mediterranean Greek recipes, don’t skip it for this dish as well. My suggestion is to cut the cloves in half.
Potatoes: Two choices here. Either baby potatoes that are no larger than 1-inch (2,5cm) in diameter or larger potatoes (I recommend russet potatoes) sliced into ½-inch (1,3cm) chunks. Try to cut them into similar-sized chunks as best as possible.
This size will ensure that the potatoes will be perfectly tender and roasted by the time the chicken is done. Because their high starch content and ability to develop a crispy exterior and fluffy interior make them an excellent choice for this dish.
Eggplants: They add a unique meaty texture and a slightly smoky, earthy flavor to the dish. Have you noticed that their spongy texture absorbs the flavors of the dish? All these Mediterranean seasonings in tasteful bites. Yummy!
Tomatoes: They provide a rich and tangy flavor and their natural juiciness can help keep the chicken and vegetables moist during roasting. Not to mention that they are a rich source of lycopene, an antioxidant associated with various health benefits.
Zucchini: It adds a pleasant crunch and freshness to the dish and its high water content contributes to overall hydration. It provides most of the “liquid” in the dish.
Bell peppers: When a dish calls for vegetables, bell peppers are the first ingredient to include. At least in my kitchen. I adore their vibrant colors, their vitamins, and their sweetness.
Olive oil: The only choice for the Mediterranean Greek cuisine. At least for a dish like this one, there is no need to add butter or vegetable oil.
Herbs: I prefer using dried oregano and/or thyme and dried basil for my herb blend.
I usually avoid fresh herbs in roasting dishes. Prolonged exposure to high heat during roasting can cause fresh herbs to lose their vibrant color and flavor or even become unpleasantly charred. However, if fresh herbs are added later in the cooking process or used as a garnish after roasting, they preserve their flavor and add extra freshness to the plate. It’s your choice.
Red wine vinegar: A dash of tangy red wine vinegar instantly imparts a savory acidity to the pan juices. White wine vinegar or freshly squeezed lemon juice can serve as suitable alternatives.
Crumbled feta cheese (optional): Top with feta cheese as much as you like. It adds even more to the taste.
Prepare for the upcoming week and cook a larger quantity of food on your prep day. Portion it out for future lunches or dinners. Store them in individual food containers and reheat them when needed.
I won’t recommend chopping your vegetables the night before (except maybe for bell peppers). Because to prevent eggplant, potatoes, and zucchini from browning (even onion and garlic have a funny look and taste the following day), you have to take additional steps for preparation and storage, meaning more time. It doesn’t make sense.
Even a novice cook can chop an eggplant or zucchini in a couple of minutes. Not to mention that the veggies will be deliciously fresh and freshness elevates the flavor of the dish.
You may prepare the chicken though. Place the chicken thighs in a bowl or food container with a lid and use tongs to season them with salt, pepper, dried oregano, and/or thyme and basil. Add a splash of olive oil and a splash of red wine vinegar. Use the tongs to toss well. Cover the bowl with a plastic wrapper or with the lid of the food container. Keep in the fridge overnight. A clever and convenient way of prepping and marinating.
Substitutions and variations
The list is endless because it contains all kinds of vegetables and parts of chicken. Just to give you combo ideas, check out my recommendations for this versatile dish according to season!
MIXED VEGETABLES FOR FALL
Butternut squash and Brussels sprouts: Season with rosemary and thyme for a warm, earthy flavor.
Sweet potatoes and cauliflower: Season with cumin, coriander, and a hint of cinnamon for warm and aromatic flavors.
Pumpkin and cabbage: Season with sage, nutmeg, and a drizzle of olive oil for cozy, autumn flavors.
MIXED VEGETABLES FOR WINTER
Carrots, potatoes, and broccoli: Add some broccoli for a touch of green and flavor with garlic and paprika.
Mushrooms, onions, and spinach: Season with thyme and a splash of white wine for depth of flavor.
Turnips and leeks: Season with rosemary, and thyme.
MIXED VEGETABLES FOR SPRING
Asparagus and cherry tomatoes: Season with garlic, lemon, and herbs like thyme and basil.
Artichokes, peas, and potatoes: Season with dill, lemon, and a splash of white wine. If you like this combo, you have to make this traditional Greek stew for a delightful vegan dish.
Spinach and fennel: Season with lemon zest, dill, and a touch of white wine.
MIXED VEGETABLES FOR SUMMER
Corn, bell peppers, and green beans: Add a sprinkle of fresh cilantro or parsley and lime juice for a zesty kick.
Chicken with corn, pesto, and cherry tomatoes: Garnish with pine nuts and grated Parmesan.
Delicious, seasonal combinations that will trigger your imagination and inspire your culinary creativity. No matter the season or the combo, keep in mind that olive oil is the essential element that binds all ingredients. It will enhance the flavor and make your dish even better the next day.
The last important suggestion is to add onion and garlic in all seasonal combos. Greeks use onion-garlic combo in abundance and for good reason!
How to make chicken with mixed vegetables
This is a straightforward recipe and adjustable enough to your liking.
- Prepare the vegetables
Chop up all of your veggies into the optimized size (see the recipe card for further instructions) and then place them directly into a sheet pan, baking dish, or Dutch oven big enough to hold all vegetables.
Use your hand or a big spoon to coat them with olive oil, red wine vinegar, salt, pepper, and dried oregano or/and thyme and basil. Spread them out in one single layer so that everything is touching the surface of the pan.
- Prepare the chicken
Grab a mixing bowl that’s large enough to hold the chicken. Season with salt, pepper, and a splash of olive oil and red wine vinegar. I prefer tongs to coat the chicken thighs because the meat is prepared and handled in a safe and sanitary manner. Better safe than sorry.
Use the tongs to transfer the chicken thighs over the bed of veggies. Sprinkle a little bit more dried oregano and/or thyme and basil but not too much (see the recipe card).
Use parchment paper to cover the sheet pan or the baking dish or cover the Dutch oven with the lid. Bake at 392°F (200°C) for about 30 minutes. Remove the parchment paper or the lid and use tongs to turn the chicken thighs. Bake for another 20 minutes.
This is enough time to roast even the thicker chicken thighs. The vegetables should be tender enough as well. Taste a potato to verify that it is tender to your liking. You are good to go.
No water: Usually, there is no need to add water, especially if our vegetables are quite fresh and have their natural moisture. If we notice that it’s drying out, we can add olive oil after removing the parchment paper from the sheet pan/baking sheet or the lid from the Dutch oven.
Don’t stir just shake: Even though all the ingredients are combined, the vegetables do not dissolve because we do NOT stir them at all. Just shake gently the baking pan/dish to verify that the veggies aren’t sticking to the bottom. That’s how they remain whole, but they are well-cooked and flavorful. Serve carefully to avoid breaking them apart!
What to serve with this dish
It tastes heavenly, isn’t it? Well done!
Serve hot or at room temperature. It is a complete meal on its own but you may pair it with a salad too and take the daily vegetable intake too high. A Greek salad for the summer or a cabbage salad and lettuce salad for winter are delicious choices.
Serve this chicken with mixed veggies over your favorite grain to stretch the meal further: from steamed brown rice, pasta, couscous, farro, or barley to quinoa, everything goes with this wonderful recipe.
What about leftovers?
It’s one of the best recipes that freeze well and leftovers are even better the following days.
Allow the dish to cool down to room temperature before storage. Keep leftovers in airtight containers in the fridge for up to 3 days.
If you want to store the dish for a longer period, place the cooled leftovers in airtight containers or freezer bags, removing as much air as possible to prevent freezer burn. It can be frozen for 2-3 months.
Reheat on the stovetop, or in the oven over low heat. Add a splash of water if it is too dry. I wouldn’t recommend microwaves.
Enjoy leftovers in various ways and make more delicious meals. Here are some ideas:
Make a casserole: Add a flavorful sauce like marinara to the leftovers and place in a baking dish. Right into the oven until the flavors mix. Serve it over rice, pasta, or quinoa to make a complete meal. Top it with breadcrumbs or cheese for extra flavor.
Salad: Toss cooked chicken and mixed vegetables with fresh greens and your favorite salad dressing. Add some grains like quinoa or couscous to make it more substantial.
Wrap or sandwich: Use chicken and mixed vegetables as a filling for wraps or sandwiches. Add some cheese too.
Frittata or omelet: Mix chicken and vegetables with eggs to make a frittata or omelet. Add more veggies and cheese of your choice.
More chicken recipes
I know you love chicken so these recipes can be a source of inspiration for your next meal!
This is a unique chicken soup with a special lemon-egg sauce. Greeks swear that it is the most delicious, comforting soup that cures all kinds of sorrow!
This chicken with peas recipe can be considered a variation of chicken with mixed vegetables but it is made on the stove and the ingredients are simmered in a rich tomato-olive oil-herbs sauce. Amazing!
Braised chicken drumsticks. I am pretty sure that you have never tasted a chicken recipe like this. It belongs to the “stifado” Greek food category which is meat, fish, or veggies bathed in pearl onions! I know it sounds weird but it is exquisite. It is a one-pot meal and I usually make it with drumsticks and I stretch the meal using orzo.
Life would be so dull without meatballs. Even better oven-roasted chicken meatballs with sun-dried tomato sauce. Another special recipe if you need to make a difference and elevate your chicken dish game. So good!
If you make my recipe, you have to let me know! I absolutely love your feedback. This is a huge motivation for me and it keeps 30daysofgreekfood’s kitchen alive. Bookmark this recipe and leave your rate and comment below, or take a photo with your Chicken with Mixed Vegetables and tag me on Instagram with #30daysofgreekfood and Facebook with @30daysofgreekfood.
Mediterranean Chicken with Mixed Vegetables
- 2 pounds (1kg) boneless chicken thighs*
- 1 big or 2 small yellow or red onion(s), sliced into ½-inch (1,3cm) chunks
- 2 medium russet potatoes, sliced into ½-inch (1,3cm) chunks
- 8-10 baby potatoes, sliced into 1-inch (2,5cm) diameter
- 2 medium American or Italian eggplants, sliced into 1-inch (2,5cm) chunks
- 2 medium tomatoes, sliced into 1-inch (2,5cm) chunks
- 2 small zucchini or 1 big, sliced into 1-inch (2,5cm) rounds
- 2 red bell peppers, cored, sliced into ½-inch (1,3cm) chunks sticks
- 5-6 cloves garlic, cut in half
- ½ cup (120ml) olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons dried oregano or/and thyme
- 1 tablespoon dried basil
- Salt and freshly ground pepper
- Feta cheese, crumbled (optional)
PREPARE THE VEGETABLES
- Preheat the oven to 392°F (200°C). Spread the vegetables (onion, garlic, potatoes, eggplants, zucchini, bell pepper, and tomatoes) in a baking dish or sheet pan or Dutch oven.
- Use your hands or a big spoon to coat the vegetables with olive oil, red wine vinegar, salt, pepper, and dried oregano or/and thyme and basil. Spread them out in one single layer so that everything is touching the surface of the pan.
PREPARE THE CHICKEN
- Place the chicken in a big mixing bowl. Season with salt, pepper, and a splash of olive oil. Use a pair of tongs to toss well.
- Use the tongs to transfer the chicken over the bed of veggies. Drizzle with some more olive oil and sprinkle a little bit more dried oregano and/or thyme and basil.
- Cover the baking dish or sheet pan with parchment paper and the Dutch oven with the lid.
- Set the baking dish, sheet pan, or Dutch oven on the middle rack of the preheated oven and bake at 392°F (200°C) for about 30 minutes.
- Remove the parchment paper or the lid and use tongs to turn the chicken. Return to the oven and cook for a further 20 minutes until the vegetables are tender and the chicken is cooked through.
- Top with crumbled feta cheese (optional). Serve it immediately.