Sheet Pan Mediterranean Chicken Zucchini (Printable Version)
Chicken and zucchini roasted with peppers, cherry tomatoes, lemon, oregano, olives and feta.
# What You Need:
→ 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
# How to Make It:
01 - Preheat the oven to 425°F. Line a large sheet pan with parchment paper or lightly oil the surface to prevent sticking.
02 - In a large mixing bowl, whisk together olive oil, lemon juice and zest, minced garlic, dried oregano, thyme, smoked paprika, sea salt, and black pepper until well combined.
03 - Add the chicken breasts to the bowl and toss thoroughly to coat with marinade. Allow the chicken to marinate for at least 10 minutes while preparing the vegetables.
04 - Distribute the sliced zucchini, red bell pepper, red onion wedges, and halved cherry tomatoes evenly over the prepared sheet pan. Drizzle with a small amount of olive oil and lightly season with salt and pepper. Toss the vegetables gently to coat.
05 - Arrange the marinated chicken breasts among the vegetables. Pour any remaining marinade evenly across the pan contents for additional flavor.
06 - Transfer the sheet pan to the preheated oven and roast for 25 to 30 minutes, or until the chicken is fully cooked (165°F internal temperature) and the vegetables are tender with caramelized edges.
07 - Remove from the oven. Scatter the Kalamata olives and crumbled feta cheese over the pan. Sprinkle with chopped fresh parsley and serve immediately, spooning pan juices over chicken and vegetables as desired.
# Expert Advice:
01 -
- All the magic happens on one pan so cleanup is basically a breeze (and you can catch up on your favorite show while it cooks).
- Each bite tastes like a vacation by the sea, thanks to those briny olives and fresh parsley tossed in at the end.
02 -
- Leaving the chicken in too long dries it out—trust your thermometer and pull it at 165F.
- The zest and herbs added before roasting truly make the flavors pop, so don’t skip them thinking they aren’t essential.
03 -
- Don’t skip lining the pan—parchment means both crispier veggies and zero scrubbing after.
- A sprinkle of flaky salt on top right before serving sends the flavors over the edge.