Sheet Pan Mediterranean Chicken Zucchini (Printable)
One-pan Mediterranean chicken with zucchini, tomatoes, olives and feta, brightened with lemon and herbs.
# 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 - Zest and juice 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, whisk together olive oil, lemon juice and zest, minced garlic, oregano, thyme, smoked paprika, salt, and black pepper until well combined.
03 - Add chicken breasts to the marinade and toss thoroughly to coat. Let sit for 10 minutes while preparing vegetables.
04 - Distribute zucchini, bell pepper, 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 coat.
05 - Nestle marinated chicken breasts among the prepared vegetables on the pan. Pour any remaining marinade evenly over the chicken and vegetables.
06 - Transfer the sheet pan to the oven and roast for 25–30 minutes, or until chicken reaches an internal temperature of 165°F and vegetables are tender and golden.
07 - Remove pan from the oven. Scatter Kalamata olives and crumbled feta cheese over the top, then sprinkle with chopped fresh parsley.
08 - Serve immediately, spooning pan juices over the chicken and vegetables.
# Expert Advice:
01 -
- Cooking everything on one sheet pan means fewer dishes and more time to actually enjoy dinner with good company.
- The vibrant flavors from the lemony marinade and briny olives make every bite feel like it should be savored outdoors, under string lights.
02 -
- Overcrowding the pan turns veggies soggy instead of golden, so give each piece its space.
- Letting the chicken rest loosely tented after roasting keeps it juicy and tender.
03 -
- Line up the zucchini and tomatoes cut-side up for the best caramelization and flavor concentration.
- Don’t skip the parsley; that final green touch keeps the whole dish tasting extra fresh.