Sheet Pan Mediterranean Chicken Zucchini (Printable)
Tender roasted chicken and zucchini with olives, feta, lemon and oregano for an easy Mediterranean weeknight meal.
# Ingredient List:
→ Protein
01 - 4 boneless, skinless chicken breasts (approximately 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
# Steps:
01 - Preheat the oven to 425°F. Line a large sheet pan with parchment paper or lightly grease it with oil.
02 - In a large mixing bowl, combine olive oil, lemon juice and zest, minced garlic, dried oregano, dried thyme, smoked paprika, sea salt, and black pepper. Whisk until well blended.
03 - Add the chicken breasts to the marinade and toss until evenly coated. Allow to marinate while vegetables are prepared, approximately 10 minutes.
04 - Arrange 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 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 all ingredients.
06 - Roast for 25 to 30 minutes, until chicken reaches an internal temperature of 165°F and vegetables are tender and caramelized.
07 - Remove the pan from the oven. Scatter Kalamata olives and crumbled feta over the top, then sprinkle with chopped fresh parsley.
08 - Serve immediately, spooning pan juices over the plated chicken and vegetables.
# Expert Tips:
01 -
- This is your dinner party trick for looking like you fussed for hours with just one sheet pan to clean.
- The way the olives and feta melt into the pan juices will have you swooping up every last bit with a spoon.
02 -
- If you overcrowd the pan, the veggies steam instead of roast—spread them in a single layer for that golden caramelization.
- Letting the chicken rest atop the vegetables means it stays juicy and helps all the flavors mingle below.
03 -
- Marinating the chicken for even 30 minutes before roasting makes a world of difference in tenderness and flavor.
- Warming your feta slightly on the hot tray means creamy, tangy goodness in every forkful.