Sheet Pan Mediterranean Chicken Zucchini (Printable)
One-pan Mediterranean chicken and zucchini roasted with olives, feta, lemon and herbs for a simple, healthy dinner.
# What You'll Need:
→ Protein
01 - 4 boneless, skinless chicken breasts (about 1.5 pounds)
→ 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
# How to Prepare:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or lightly grease with olive oil.
02 - In a large mixing bowl, whisk together olive oil, lemon juice and zest, minced garlic, oregano, thyme, smoked paprika, sea salt, and black pepper until well combined.
03 - Add chicken breasts to the marinade and toss until evenly coated. Set aside to marinate while you prepare the vegetables, about 10 minutes.
04 - Spread zucchini, red bell pepper, red onion, and cherry tomatoes evenly across the prepared sheet pan. Drizzle with a small amount of olive oil and season with a pinch of salt and pepper. Gently toss to coat.
05 - Nestle the marinated chicken breasts among the vegetables on the sheet pan. Pour any remaining marinade over the chicken and vegetables.
06 - Roast in the oven for 25 to 30 minutes, until the chicken is fully cooked (internal temperature reaches 165°F) and vegetables are fork-tender and starting to caramelize.
07 - Remove the pan from the oven. Scatter pitted Kalamata olives and crumbled feta cheese over the chicken and vegetables. Garnish with chopped fresh parsley.
08 - Serve immediately, spooning pan juices over the chicken and vegetables for added flavor.
# Expert Advice:
01 -
- You get crispy, golden chicken and tender veggies with barely any cleanup.
- The salty olives and creamy feta take things way beyond your usual weeknight meal.
02 -
- If your veggies end up watery, it’s almost always from crowding the pan—spread everything out so they roast, not steam.
- Letting the chicken come to room temperature before roasting changed everything for tenderness.
03 -
- Use your hands to toss everything directly on the pan for less mess and better mixing.
- Zesting the lemon over the bowl lets every essential oil reach the marinade—don’t skip it.