Sheet Pan Mediterranean Chicken Zucchini (Printable)
One-pan Mediterranean chicken with zucchini, tomatoes, olives, feta and lemon-infused herbs for an easy, healthy dinner.
# What goes in:
→ Protein
01 - 4 boneless, skinless chicken breasts (about 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
# Directions:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or lightly oil it.
02 - In a large mixing bowl, whisk together olive oil, lemon juice and zest, minced garlic, oregano, thyme, smoked paprika, sea salt, and black pepper.
03 - Add chicken breasts to the bowl and toss thoroughly to coat. Allow chicken to marinate while vegetables are prepared, about 10 minutes.
04 - Evenly distribute zucchini, red bell pepper, red onion, and cherry tomatoes over the prepared sheet pan. Drizzle vegetables with a little more olive oil and season lightly with salt and pepper. Toss gently to combine.
05 - Nestle the marinated chicken breasts among the vegetables on the sheet pan. Pour any remaining marinade over the contents.
06 - Place pan in the oven and roast for 25 to 30 minutes, until chicken reaches an internal temperature of 165°F and vegetables are tender and golden at the edges.
07 - Remove sheet pan from oven. Top with Kalamata olives and crumbled feta. Sprinkle freshly chopped parsley over everything.
08 - Serve immediately, spooning pan juices over the chicken and vegetables.
# Expert Advice:
01 -
- This is your new trick for weeknights when you want something colorful and deeply flavorful with minimal cleanup.
- You can play with the veggies and still always get a plate worth showing off to friends or family.
02 -
- The first time I rushed the marinating step, the flavor just didn’t sink in enough—give it at least ten minutes or the chicken will taste flat.
- Pouring leftover marinade over the pan at the end makes all the difference; it keeps the chicken juicy and flavors the vegetables.
03 -
- Give the chicken a little attention halfway through roasting—baste with pan juices for flavor and moisture.
- Slicing vegetables uniformly means every bite is cooked just right.