Sheet Pan Mediterranean Chicken Zucchini (Printer-Friendly)
Roasted chicken and zucchini with Mediterranean herbs, olives and feta for a bright, simple weeknight dinner.
# What You'll Need:
→ 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 - 0.75 teaspoon sea salt
13 - 0.5 teaspoon freshly ground black pepper
→ Garnish
14 - 0.5 cup pitted Kalamata olives, halved
15 - 0.33 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 - Whisk olive oil, lemon juice and zest, minced garlic, oregano, thyme, smoked paprika, salt, and pepper in a large mixing bowl.
03 - Add chicken breasts to the bowl and coat thoroughly in the marinade. Set aside to marinate while preparing vegetables, approximately 10 minutes.
04 - Distribute zucchini, bell pepper, onion, and cherry tomatoes evenly on the prepared sheet pan. Drizzle with a small amount of olive oil and season with salt and pepper, tossing gently to coat.
05 - Position the marinated chicken breasts among the vegetables on the sheet pan, pouring any remaining marinade over all contents.
06 - Place sheet pan in the oven. Roast for 25 to 30 minutes, or until chicken reaches an internal temperature of 165°F and vegetables are tender with golden edges.
07 - Remove from oven. Sprinkle olives and crumbled feta over the pan. Finish with chopped parsley and serve promptly, spooning pan juices over chicken and vegetables.
# Expert Hints:
01 -
- The sheet pan makes cleanup blissfully fast, so you'll actually want to make this on a busy weeknight.
- Each bite layers tangy lemon, savory herbs, and juicy veggies, so it never feels monotonous or heavy.
02 -
- Leaving the chicken too wet before marinating dilutes the flavor – always pat it dry or the result is bland.
- Crushing dried herbs in your palms before adding brings out their essential oils for a punchier aroma.
03 -
- Check chicken on the early side—overcooked breast dries out fast, but veggies like an extra minute to caramelize.
- A zester for the lemon avoids bitter pith (learned that the hard way).