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Horizontal image of cooked drumsticks on top of assorted vegetables on a foil-lined plate.

Mediterranean Chicken Sheet Pan Dinner

  • Author: Nikki Cervone
  • Total Time: 1 hour
  • Yield: 3 servings (2 drumsticks per serving) 1x


To minimize a messy cleanup, make our Mediterranean chicken sheet pan dinner with juicy drumsticks and a savory mix of vegetables and seasonings.


  • 1 1/2 teaspoons dried fennel seeds
  • 1 teaspoon dried oregano leaves
  • 1/2 teaspoon garlic flakes
  • 1/2 teaspoon crushed red pepper flakes
  • 1 pound medium yellow waxy potatoes, scrubbed and quartered
  • 2 red, orange, or yellow bell peppers, cut in 1/2-inch slices
  • 1 small white or yellow onion, cut in 1/2-inch slices
  • 1/2 pint cherry or grape tomatoes
  • 1/2 cup pitted Kalamata olives
  • 4 tablespoons olive oil, divided
  • 2 teaspoons kosher salt, divided
  • 1/2 teaspoon ground black pepper, divided
  • 6 bone-in, skin-on chicken drumsticks (about 1 3/4 pounds total)
  • 1 lemon, quartered with seeds removed
  • 1/4 cup chopped fresh parsley


  1. Preheat the oven to 425°F. Place a rack on the upper third level of the oven. Line a rimmed sheet pan with aluminum foil.
  2. Using a mortar and pestle or spice grinder, coarsely grind together the fennel seeds, oregano leaves, red pepper flakes, and garlic flakes. Set aside.
  3. In a large bowl, toss together the potatoes, bell peppers, onion, tomatoes, and olives with 2 tablespoons of olive oil. Add half of the spice mix, 1 teaspoon salt, and 1/4 teaspoon black pepper and mix again until all of the vegetables are evenly coated.
  4. Dump the contents of the bowl on the prepared sheet pan and spread out in a single even layer.
  5. Pat the chicken drumsticks dry with a paper towel and place in the same bowl. Toss with the remaining 2 tablespoons olive oil. Evenly coat the drumsticks with the remaining spice mix, 1 teaspoon salt, and 1/4 teaspoon black pepper.
  6. Place the chicken on the sheet pan on top of the vegetables, arranging them with about 1 inch of space between each drumstick.
  7. Transfer the pan to the oven. Roast, rotating the pan halfway through, until the chicken reaches an internal temperature of 175-185°F, about 35-45 minutes.
  8. Immediately turn the broiler on high. Broil the top of the chicken for 3-5 minutes, rotating the sheet pan if necessary for even broiling, until the skin is browned and crisp.
  9. Remove the sheet pan from the oven and allow the chicken to rest for 5 minutes. Sprinkle the top with parsley and divide the chicken and vegetables among 6 plates. Drizzle any pan juices over the chicken, and serve.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Chicken
  • Method: Roasting
  • Cuisine: Dinner