Save Juicy one-pan chicken feta pomegranate is a Mediterranean-inspired dinner that transforms weeknight cooking into something vibrant and stress-free. This recipe pulls together simple ingredients in a single sheet pan for juicy chicken, sweet roasted vegetables, and bright garnishes for a fuss-free meal that tastes special.
The first time I made this was during a busy weekday when I craved something both comforting and lively. Now it has become a regular in my home because everyone is excited when it shows up in the oven.
Ingredients
- Chicken breasts: bring lean protein and soak up the Mediterranean spices. Always look for breasts that are firm and uniform in size so they cook evenly and remain juicy
- Olive oil: helps the seasonings stick and encourages caramelization. I use extra-virgin for depth and flavor
- Smoked paprika: gives warmth and subtle smokiness to the chicken. Look for deep red powder with a fresh aroma
- Dried oregano: adds classic herbal brightness. Mediterranean oregano has the boldest flavor
- Ground cumin: brings earthiness and a mild kick. Fresh ground tastes much more aromatic than pre-ground
- Sea salt: boosts all the other flavors. Flaked sea salt adds texture if you have it
- Freshly ground black pepper: for heat and balance
- Red onion: sweetens and softens beautifully in the oven. Choose ones with tight, shiny skin
- Red bell peppers: add sweetness and color. Look for ones that feel heavy and have glossy skin
- Zucchini: tames the intensity and roasts tender. Choose small to medium zucchini for fewer seeds and firmer texture
- Cherry tomatoes: pop with juicy freshness after roasting. Pick ones that are firm and deeply red
- Feta cheese: brings creamy tang and a touch of salt. Use a block variety and crumble it yourself for best texture
- Pomegranate seeds: offer juicy burst and a jeweled finish. Look for deep red, glossy seeds
- Fresh parsley: delivers clean herbal notes and a fresh finish. Use flat-leaf if possible for more flavor
- Lemon wedges: brighten every bite and let everyone adjust to their taste
Instructions
- Prepare the Oven:
- Preheat your oven to 425 degrees Fahrenheit. Line a large sheet pan with parchment paper or aluminum foil so cleanup is a breeze
- Season the Chicken:
- In a large mixing bowl whisk together the olive oil smoked paprika oregano cumin sea salt and black pepper until combined. Add the chicken breasts and toss thoroughly so every surface is coated with the marinade. Let the mixture sit while you prepare the vegetables so flavors start seeping in
- Arrange on Pan:
- Place the seasoned chicken breasts in the center of the lined sheet pan leaving space between each piece. Distribute red onion wedges bell pepper slices zucchini half moons and halved cherry tomatoes all around the chicken in a single layer for even roasting
- Season Vegetables:
- Drizzle a little extra olive oil over the vegetables if desired and lightly season them with a pinch of salt and pepper. Use your hands or a spatula to turn them slightly so everything gets a shiny coating
- Roast:
- Transfer the sheet pan to the hot oven and roast for about thirty to thirty five minutes. You want the chicken breasts to register one hundred sixty five degrees Fahrenheit at their thickest part while the vegetables should be caramelized and tender with some edges starting to brown. If using an instant-read thermometer check for doneness to keep the chicken juicy not dry
- Add Finishes:
- Right after removing the pan from the oven crumble feta cheese over the piping hot chicken and vegetables so it softens a little. Sprinkle pomegranate seeds across the whole tray so their juice can mingle with the warm food
- Garnish and Serve:
- Top everything with chopped fresh parsley and serve with lemon wedges on the side so each diner can add a fresh spritz of tang. Enjoy immediately while everything is still hot and the feta is softening
Save I absolutely love using pomegranate here. Popping those brilliant seeds over the entire pan feels like a little celebration every time. My kids love helping with this step and the kitchen always erupts into laughter when the seeds go flying
Storage Tips
Leftovers store well in an airtight container in the fridge for up to three days. Reheat gently in the oven so the vegetables stay tender not mushy. Avoid microwaving the feta so it does not turn rubbery. For quick lunches pack leftovers with cooked quinoa
Ingredient Substitutions
Swap chicken breasts for boneless skinless thighs for richer flavor and juiciness. If pomegranate is out of season try a handful of golden raisins or dried cranberries for sweet pop. Halloumi can stand in for feta especially if you like a firmer cheese
Serving Suggestions
Serve atop fluffy rice lemony couscous or warm flatbread for a complete meal. I love balancing the warm chicken with a side of chilled cucumber yogurt salad or even a bold arugula salad with more pomegranate seeds. Leftovers also make excellent pita sandwich fillings the next day
Save With its bright flavors and ease of preparation, this dish is destined to become a weeknight favorite. Enjoy each bite while it is hot, colorful, and full of Mediterranean sunshine.
Recipe FAQ
- → Can I use chicken thighs instead of breasts?
Yes, chicken thighs add extra juiciness. Simply adjust the roasting time to ensure they cook fully.
- → How can I make this dish vegetarian?
Swap the chicken for halloumi slices or add more vegetables for a satisfying plant-based option.
- → What can I serve alongside for a complete meal?
Pair with fluffy rice, nutty quinoa, or couscous to soak up all the flavorful juices.
- → Can I prepare the ingredients in advance?
Yes, you can prep the veggies and marinate the chicken ahead of time for streamlined assembly.
- → What kind of wine pairs best?
A crisp Sauvignon Blanc or chilled Rosé complements the fresh Mediterranean flavors perfectly.
- → How do I know when the chicken is cooked through?
Check for an internal temperature of 165°F or ensure juices run clear when the chicken is sliced.