Sheet Pan Mediterranean Chicken Zucchini (Printer-friendly)
Tender chicken and zucchini roasted with lemon, garlic, oregano, olives and feta for an easy Mediterranean one-pan dinner.
# What You'll 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 grease with olive oil.
02 - In a large mixing bowl, combine olive oil, lemon juice and zest, minced garlic, oregano, thyme, smoked paprika, sea salt, and black pepper. Whisk until thoroughly blended.
03 - Add chicken breasts to the marinade and toss until fully coated. Let stand for 10 minutes to slightly marinate while preparing the vegetables.
04 - Arrange zucchini slices, red bell pepper, red onion wedges, and halved cherry tomatoes evenly on the prepared sheet pan. Drizzle lightly with olive oil and season with salt and pepper. Toss gently to coat.
05 - Nestle marinated chicken breasts among the vegetables on the sheet pan. Pour remaining marinade over the chicken and vegetables.
06 - Transfer to the oven and roast for 25 to 30 minutes, or until chicken reaches an internal temperature of 165°F and the vegetables are tender and golden.
07 - Remove the pan from oven. Scatter Kalamata olives and crumbled feta cheese across the chicken and vegetables. Sprinkle with fresh parsley.
08 - Serve immediately, spooning pan juices over the chicken and vegetables on each plate.
# Expert Advice:
01 -
- You only need one pan, and the oven handles most of the heavy lifting.
- The combination of juicy chicken, crisp-tender veggies, and briny feta instantly brightens up any weeknight.
02 -
- Marinating the chicken for less than 10 minutes leaves it a bit bland—longer soak equals more flavor.
- Cutting the vegetables too small makes them disappear by the time the chicken cooks, so keep them chunky for the perfect bite.
03 -
- Pound your chicken breasts lightly for even thickness—no more overcooked edges and raw centers.
- Rub dried herbs between your fingers before adding to the marinade to release their oils for bigger flavor.