Sheet Pan Mediterranean Chicken Zucchini (Printable)
Tender chicken and zucchini roasted with lemon, garlic, olives and feta for a bright, easy Mediterranean weeknight meal.
# What You Need:
→ Protein
01 - 4 boneless, skinless chicken breasts (approximately 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 Steps:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or grease lightly with olive oil.
02 - In a mixing bowl, combine olive oil, lemon juice and zest, minced garlic, dried oregano, dried thyme, smoked paprika, sea salt, and freshly ground black pepper. Whisk until well blended.
03 - Add the chicken breasts to the marinade, coating thoroughly. Let sit for 10 minutes while preparing vegetables.
04 - Arrange the zucchini, bell pepper, red onion, and cherry tomatoes evenly on the prepared sheet pan. Lightly drizzle with olive oil and season with salt and pepper. Gently toss to coat.
05 - Nestle the marinated chicken breasts among the vegetables. Pour any remaining marinade over all ingredients on the pan.
06 - Place the sheet pan in the oven and roast for 25 to 30 minutes, until the chicken is cooked through (internal temperature reaches 165°F) and vegetables are tender and golden brown.
07 - Remove pan from oven. Scatter olives and feta over the top and sprinkle with fresh parsley. Serve immediately, spooning pan juices over chicken and vegetables.
# Expert Tips:
01 -
- You only need one pan, which means fewer dishes and more time to relax after dinner.
- The punchy, lemony marinade works its way into the chicken and veggies and, honestly, makes leftovers taste even better the next day.
02 -
- If the pan is crowded, vegetables will steam instead of roast and you’ll lose those browned bits—use the biggest pan you own.
- Letting the chicken marinate longer makes a noticeable difference—the lemon and garlic infuse deeper than you’d expect.
03 -
- Let the sheet pan cool slightly before adding parsley so it stays green and fresh-looking.
- Tossing vegetables in a bit of the marinade before roasting brings extra flavor to every bite.