Sheet Pan Mediterranean Chicken Zucchini (Printable)
One-pan Mediterranean chicken with zucchini, cherry tomatoes, olives and feta for a simple, healthy weeknight dinner.
# What You'll Need:
→ Protein
01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)
→ Vegetables
02 - 2 medium zucchinis, sliced into half-moons
03 - 1 red bell pepper, sliced
04 - 1 red onion, cut into wedges
05 - 1 cup cherry tomatoes, halved
→ Marinade & Seasonings
06 - 3 tablespoons olive oil
07 - 3 cloves garlic, minced
08 - Juice and zest of 1 lemon
09 - 2 teaspoons dried oregano
10 - 1 teaspoon dried thyme
11 - 1 teaspoon smoked paprika
12 - 3/4 teaspoon sea salt
13 - 1/2 teaspoon freshly ground black pepper
→ Garnish
14 - 1/2 cup pitted Kalamata olives, halved
15 - 1/3 cup crumbled feta cheese
16 - 2 tablespoons chopped fresh parsley
# Directions:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or lightly oil to prevent sticking.
02 - In a large mixing bowl, whisk together olive oil, lemon juice and zest, minced garlic, dried oregano, thyme, smoked paprika, salt, and black pepper.
03 - Add chicken breasts to the marinade and toss thoroughly to coat. Set aside and allow to marinate while preparing vegetables, about 10 minutes.
04 - Arrange zucchini, red bell pepper, red onion, and cherry tomatoes evenly on the sheet pan. Drizzle with an additional small amount of olive oil and season lightly with salt and pepper. Toss gently to distribute.
05 - Nestle the marinated chicken breasts among the vegetables on the pan. Pour any residual marinade over the contents.
06 - Roast in the preheated oven for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and vegetables are tender and golden.
07 - Remove pan from oven. Scatter Kalamata olives and crumbled feta cheese evenly over the hot ingredients, then garnish with chopped parsley. Serve immediately, spooning pan juices over chicken and vegetables.
# Expert Tips:
01 -
- Cleanup is a breeze since everything cooks together on one sheet pan.
- The lemony, herb-infused chicken and roasted vegetables somehow taste both light and deeply satisfying.
02 -
- If you skip patting the chicken dry, the marinade slides right off and you lose a lot of flavor.
- Spreading vegetables in a single layer means more caramelized edges and fewer soggy spots—it makes all the difference.
03 -
- Letting the chicken marinate while you chop the vegetables infuses maximum flavor without taking extra time.
- A high heat roast is what gives you caramelized veggies and juicy chicken—don’t be tempted to turn down the temperature.