Sheet Pan Mediterranean Chicken Zucchini (Print)
Roasted chicken and zucchini with olives, feta and lemon on a single sheet pan for an easy Mediterranean meal.
# Ingredient List:
→ 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
# How-To Steps:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or lightly oil the surface.
02 - In a large mixing bowl, combine olive oil, lemon juice and zest, minced garlic, oregano, thyme, smoked paprika, sea salt, and pepper. Whisk until fully blended.
03 - Add chicken breasts to the marinade and toss to coat evenly. Let sit for 10 minutes while assembling vegetables.
04 - Spread zucchini, red bell pepper, red onion, and cherry tomatoes evenly across the sheet pan. Drizzle with an extra touch of olive oil, season with salt and pepper, and toss gently.
05 - Nestle marinated chicken breasts among the vegetables. Pour any remaining marinade over the entire pan.
06 - Roast for 25 to 30 minutes, or until chicken is cooked through to an internal temperature of 165°F and vegetables are tender and golden around the edges.
07 - Remove pan from the oven. Scatter Kalamata olives and crumbled feta over the chicken and vegetables. Sprinkle with fresh parsley.
08 - Serve immediately, spooning pan juices over each portion for extra flavor.
# Expert Suggestions:
01 -
- If you ever wish dinner could clean up after itself, this one-pan magic comes pretty close.
- The juicy chicken and caramelized veggies burst with Mediterranean flavor, and it feels like sunshine on a plate.
02 -
- Once, I under-seasoned the veggies thinking the marinade would do all the work—don’t be shy with that salt and pepper.
- Tossing the veggies in the marinade bowl after the chicken adds loads of flavor—less washing up, more taste.
03 -
- Let the chicken rest for a couple minutes before serving; it stays juicier that way.
- For golden, crisped veggies, don’t overcrowd the pan—you want everything spread in a single layer.