Sheet Pan Mediterranean Chicken Zucchini (Printable)
One-pan Mediterranean chicken with zucchini, olives, lemon and feta for a quick, healthy weeknight meal.
# What you 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 the surface.
02 - In a mixing bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, dried oregano, dried thyme, smoked paprika, sea salt, and black pepper.
03 - Add chicken breasts to the marinade. Toss well to coat and allow to marinate while preparing vegetables, about 10 minutes.
04 - Arrange zucchini, bell pepper, red onion, and cherry tomatoes evenly over the prepared sheet pan. Drizzle with a small amount of olive oil and season lightly with salt and pepper. Toss gently to combine.
05 - Nestle the marinated chicken breasts among the vegetables. Pour any remaining marinade over all ingredients on the 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 caramelized.
07 - Remove pan from oven. Scatter Kalamata olives and crumbled feta cheese over roasted chicken and vegetables. Sprinkle with fresh chopped parsley.
08 - Serve immediately, spooning pan juices over chicken and vegetables.
# Expert Tips:
01 -
- It’s absurdly simple—a true one-pan wonder that makes cleanup a breeze, just between us.
- The way the roasted zucchini soaks up the chicken’s juices made this dish a staple in our weeknight dinner rotation.
02 -
- If you crowd your pan, veggies steam instead of roast—I learned this when mine came out soggy instead of caramelized.
- The key to the chicken’s juiciness is not overbaking; a thermometer saves the day every time.
03 -
- Let the chicken come to room temperature while it marinates for more even cooking.
- Halve the cherry tomatoes to prevent bursting and keep their juices as a saucy bonus.