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Think of sausage with peppers and onions, but with chicken thighs instead of sausage, and all of it baked together on a sheet pan for pure ease. Sheet pan meals are becoming more and more popular because you can have a well-rounded meal without dirtying a bunch of pots and pans. I love the presentation of serving it right off of the sheet pan, and it makes clean up easy as well. Leftovers are great too because you can cover the sheet pan with aluminum foil and put it in the fridge, and when your ready to heat it back up just throw the whole thing back in the oven.

sheet pan chicken

The combination of sweet colorful bell peppers and sweet Vidalia onions melt in your mouth. The extra virgin olive oil really helps soften them and give them a rich flavor. The fat from the chicken thighs also seeps into the peppers and onions giving them even more flavor. If you can find fire-roasted diced tomatoes, they give this dish another layer of flavor that I love. Regular diced tomatoes will work though, plus smoked paprika gives that smokey flavor anyway. Sausage with peppers and onions usually has fennel seeds mixed into the sausage, but since I’m using chicken thighs for this recipe, I sprinkled fennel seeds onto the sheet pan for that distinct fennel flavor. A few more Mediterranean ingredients like white wine, dried oregano and basil create a Mediterranean Diet version of an American favorite.

sheet pan chicken

There are a couple of ways to eat this dish. One is to serve each person a chicken thigh and some peppers and onions on the side. Add a side salad and you have a delicious meal. The second is to remove the skin from the chicken thighs, pull all the meat off of the bones, put it in a grinder roll, top with the peppers and onions, and add your favorite condiments. It’s like a healthier Mediterranean version of a ball park sausage with peppers and onions!

Mediterranean Diet Weight Loss Plan
Sheet Pan Chicken Thighs with Peppers and Onions

Sheet Pan Chicken Thighs with Peppers and Onions

4.53 from 40 votes
Prep Time 10 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 25 mins
Servings 4
Calories 557 kcal

Ingredients
  

  • 4 chicken thighs, skin on
  • extra virgin olive oil, for drizzling
  • salt and pepper
  • 4 colorful bell peppers, sliced
  • 2 medium sweet onions (vidalia), sliced
  • 2 cloves garlic, roughly chopped
  • splash of white wine
  • 1/4 cup extra virgin olive oil 
  • 15 ounces can diced tomatoes (fire roasted if possible)
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp fennel seed
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil

Instructions
 

  • Preheat oven to 400 F.
  • Drizzle the chicken thighs with olive oil and season with salt and pepper. Set aside.
  • Make a layer covering the sheet pan with the peppers, onions, and garlic. Add splash of white wine. Drizzle with 1/3 cup olive oil. Pour can of diced tomatoes evenly on top. Season with salt and pepper.
  • Arrange chicken thighs on top.
  • Sprinkle everything with fennel seed, paprika, oregano, and basil.
  • Bake at 400 F for an hour and fifteen minutes.
  • Enjoy!

Nutrition

Calories: 557kcalCarbohydrates: 26gProtein: 27gFat: 38gSaturated Fat: 8gPolyunsaturated Fat: 7gMonounsaturated Fat: 20gTrans Fat: 1gCholesterol: 142mgSodium: 585mgPotassium: 777mgFiber: 5gSugar: 16gVitamin A: 4519IUVitamin C: 162mgCalcium: 100mgIron: 3mg
Have you tried this recipe? Tell us about it!Click here to rate this recipe in the comments section below.
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About the Author: George Zikos
George studied International Business in Greece in 2015 for three semesters. His family is from the island of Crete, and he lived with them for a whole summer. During that time, he started working for Mediterranean Living and contributing his firsthand experiences of the traditional Cretan diet. He learned fluent Greek along the way, being fully immersed in a traditional Cretan village. He is since graduated with a business degree from Worcester State University. George loves language and traveling, so he completed a TEFL certificate program at the Boston Language Institute in order to teach English abroad and travel the world. He currently works full-time blogging, recipe formulating, and social media marketing for Mediterranean Living. His passions include language, gardening, hiking, skateboarding, and watching sports. He dreams of living in Crete one day, after he travels the world learning as many languages and cultures as possible.

45 Comments

  1. Caroline August 9, 2022 at 3:46 pm - Reply

    5 stars
    Easy and really delicious! It’s also really adaptable. Last night was the second time I made it. I pulled some chicken thighs from the freezer without really reading the label. Time to make dinner….the chicken I pulled from the freezer was skinless boneless thighs. Oops. I also had 3/4 of a bag of Trader Joe’s roasted peppers and onions that needed to be used. So instead of using fresh onions and peppers I used the frozen ones. Reduced the cooking time to compensate for the boneless chicken thighs. If anything, this modified dish was even better than the first time!

  2. Stephanie July 26, 2022 at 12:44 pm - Reply

    This recipe was so good that my husband (who’s a professional chef) burst into our room to tell me how good it was.

  3. Sharon June 25, 2022 at 1:11 am - Reply

    5 stars
    This was sooooo good! After cooking, I put 1/2 the peppers and onions and juices from the pan into the blender and made a sauce with it. For each serving I put 3/4 cup cooked corkscrew pasta in a bowl, topped that with veggies then the meat (I took the meat off the bone first) and poured some sauce over the top. I added in a serving of steamed broccoli on the side. It was amazing and I will be putting this into my meal rotations often.

  4. Connie April 8, 2022 at 9:59 am - Reply

    5 stars
    This is now a regular repeat! My husband won’t discuss going on a Mediterranean diet, so I try recipes like this without saying anything. So simple and easy to make. DELICIOUS

  5. Deborah March 25, 2022 at 12:43 pm - Reply

    5 stars
    The flavours in this recipe sound delicious! I’m a vegetarian and wondering whether I could substitute tofu for chicken or would you suggest anything else? Thanks!

    • Bill Bradley, R.D. March 26, 2022 at 4:34 pm - Reply

      Hi Deborah,
      You could try tofu, but I think I would go with tempeh.

    • Cynthia August 22, 2022 at 8:17 pm - Reply

      5 stars
      Hi Deborah! I’ve made this with veggie sausage spicy or mild Italian flavour. The Beyond Sausage is amazing in this!

  6. Alan Watson March 3, 2022 at 6:52 pm - Reply

    5 stars
    I thought this would be ok, it was incredible

    • Bill Bradley, R.D. March 5, 2022 at 5:52 pm - Reply

      Thank you!

  7. Michele December 8, 2021 at 2:40 pm - Reply

    5 stars
    I am giving this five stars because it’s easy and looks delicious. I am have just popped mine in the oven about a half an hour ago. It is cooking quite fast at 400 degrees though so I turned it down to 350. I didn’t have white wine so marinated the thighs for a while in Bragg’s Olive Oil Vinegrette and sprinkled a bit of Volcanic Lemon Juice from Italy over everything. I can’t wait to try it!! : )

    • Michele December 8, 2021 at 2:41 pm - Reply

      * I have just- not “I am have”

    • Bill Bradley, R.D. December 9, 2021 at 9:58 am - Reply

      Thanks Michele, Hope you enjoyed it! -Bill

  8. Bryan November 6, 2021 at 4:53 am - Reply

    5 stars
    Both my wife and I enjoyed this very much. Excellent seasoning! I had just skinless boneless thighs, but no problem with dryness since I poured the chopped tomatoes and juice over each piece. Also added some chopped chard and kale leaves to the mix. Served it over pasta. I’m printing this one to keep repeating.

    • Bill Bradley, R.D. November 8, 2021 at 10:00 am - Reply

      Hi Bryan,
      Glad you enjoyed the recipe! I have made it with skinless, boneless thighs as well and found they work fine. Nice touch adding the chopped chard and kale! -Bill

  9. MaryAnne Bastek November 2, 2021 at 12:00 pm - Reply

    5 stars
    I have made this recipe several times especially for company. Everyone loves it. It’s easy and flavorful! Thanks for sharing.

    • Bill Bradley, R.D. November 2, 2021 at 1:51 pm - Reply

      Thanks MaryAnne, I love recipes that are a sure thing. This is one of them! -Bill

  10. Arleen November 1, 2021 at 10:42 am - Reply

    I made this last night and it was delicious. It’s a definite repeat.

    • Bill Bradley, R.D. November 1, 2021 at 10:54 am - Reply

      Glad you liked it Arleen! It is one of our most popular recipes on the site and one I often make for my family. – Bill

  11. Barbara E Husty October 23, 2021 at 11:58 am - Reply

    This looks wonderful! I have boneless, skinless thighs – can I follow the same baking instructions?

    • Bill Bradley, R.D. October 25, 2021 at 10:47 am - Reply

      Hi Barbara, I have made this with boneless, skinless thighs as well. Might take a little less time, but use a meat thermometer to make sure the thighs are done. – Bill

  12. Pat October 15, 2021 at 8:40 pm - Reply

    This is an amazing recipe! It is so easy and would be great for company as you can prepare most of it ahead. It is our new favorite dinner recipe. It reheats well as a left over too. While the recipe calls for 1hr 15 min, I have found that 1 hour is plenty in my oven.

    • Bill Bradley, R.D. October 20, 2021 at 10:44 am - Reply

      Hi Pat, One of my favorite dinner recipes as well. Thanks for the comment!

    • Yelena February 13, 2022 at 1:57 pm - Reply

      Such a nice recipe ! I didn’t have tomato diced so I just used tomato sauce .. still came out so delicious .. and no fennel seeds so I cut up pieces of fennel and added some kale as mentioned above !

      • Bill Bradley, R.D. February 27, 2022 at 7:47 am

        It is a very forgiving recipe and can be changed to your wishes or to what ingredients you have.

  13. Beth Griffin October 9, 2021 at 10:56 am - Reply

    Does this freeze well? How would you recommend freezing it?

    • Bill Bradley, R.D. October 11, 2021 at 10:18 am - Reply

      I haven’t tried freezing it, but my experience with similar foods is that yes, it would freeze well.
      Bill

  14. Susan Morgan October 7, 2021 at 10:29 pm - Reply

    4 servings. Is that 527 calories per serving?

    • Bill Bradley, R.D. October 8, 2021 at 10:32 am - Reply

      Hi Susan, Yes, that is per serving.

  15. Barbara B October 4, 2021 at 8:29 pm - Reply

    Have this in the oven right now! Smells great. I didn’t have fennel and I used grape tomatoes instead of canned and added mushrooms since I had them, and some fresh rosemary. Wish I had had fennel on hand. Can’t wait until it’s out of the oven!

    • Bill Bradley, R.D. October 5, 2021 at 11:01 am - Reply

      The great thing about the Mediterranean Diet is that it is very versatile. Hope your version was delicious!

  16. Eve April 1, 2021 at 9:18 am - Reply

    Will the chicken come out dry if I substitute chicken thighs with chicken breasts??

    • Bill Bradley, R.D. October 1, 2021 at 1:43 pm - Reply

      It will definitely be drier because of the difference in fat content. You would probably want to marinade the chicken breasts first.

  17. Mary February 20, 2021 at 4:02 pm - Reply

    This was beyond delicious! That hint of fennel gave it such a boost.

  18. Pamalla September 22, 2020 at 4:36 pm - Reply

    My go to recipe . We just love it. Great for crowds or two with leftovers. Works well with more chicken for more people. So easy pleasy and delish

  19. Kristy Schultz September 13, 2020 at 10:22 pm - Reply

    I have this in the oven now :) Smells delish!!

  20. Carol September 1, 2020 at 6:45 pm - Reply

    Fabulous! Couldn’t be easier and the results were perfect by following the recipe as written. Thanks for a keeper.

  21. V November 17, 2019 at 12:23 am - Reply

    My family loved this recipe. It was very flavorful. Restaurant quality. My husband’s mouth was watering with every bite.

    • Bill Bradley, R.D. November 18, 2019 at 6:14 pm - Reply

      Thank you! Glad your husband enjoyed it.

  22. JD August 20, 2019 at 8:45 pm - Reply

    Did you brown the thighs first?

    • Bill Bradley, R.D. August 26, 2019 at 7:16 pm - Reply

      You can brown the thighs first, but we didn’t do it for this version partly because we wanted to create a quick, one pan version.

  23. Kevin May 31, 2019 at 8:48 pm - Reply

    Do you cover with foil or leave open ?

    • George Zikos June 3, 2019 at 4:38 pm - Reply

      Leave open!

  24. Dianna April 1, 2019 at 5:56 am - Reply

    Do you drain the tomatoes?

    • George Zikos April 1, 2019 at 2:37 pm - Reply

      I didn’t drain the tomatoes because there wasn’t a lot of liquid in the can. If it looks like there’s a lot of liquid and it’s going to be watery, you can drain some of it.

      • Chris February 9, 2022 at 4:48 pm

        What would you suggest marinading chicken breasts in?

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