Hey y'all! Are you looking for a healthy, flavor-packed dinner that's as easy to clean up as it is to make? This Sheet Pan Mediterranean Chicken & Zucchini recipe combines juicy chicken, tender zucchini, and vibrant Mediterranean flavors in one effortless meal. Whether you're feeding a crowd or prepping for busy weeknights, this dish is sure to become a staple in your kitchen. Let's get cooking!
Why You'll Love This Sheet Pan Mediterranean Chicken & Zucchini
- One-pan convenience means less cleanup and more relaxation time.
- Juicy chicken and perfectly roasted veggies deliver amazing texture and flavor.
- Loaded with wholesome, Mediterranean-inspired ingredients for a nutritious meal.
- Customizable with your favorite veggies or herbs.
- Perfect for meal prep, leftovers, or an impressive weeknight dinner.
Sheet Pan Mediterranean Chicken & Zucchini Ingredients
- 1.5 lbs (680g) boneless, skinless chicken thighs
- 2 medium zucchini, sliced into ½-inch rounds
- 1 red onion, cut into wedges
- 1 cup cherry tomatoes, halved
- ⅓ cup Kalamata olives, pitted and halved
- 3 tablespoon extra-virgin olive oil
- 2 tablespoon fresh lemon juice (about 1 lemon)
- 3 garlic cloves, minced
- 1.5 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 2 oz (55g) feta cheese, crumbled
- Fresh parsley, chopped (for garnish)
How to Make Sheet Pan Mediterranean Chicken & Zucchini
Step 1: Prep the Chicken & Marinade
In a large bowl, whisk together the olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper. Add the chicken thighs and toss to coat. Marinate for 10–15 minutes while you prep the veggies.
Step 2: Prepare the Veggies
Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or aluminum foil for easy cleanup. Spread zucchini, red onion, cherry tomatoes, and olives evenly on the pan.
Step 3: Assemble & Bake
Arrange the marinated chicken thighs among the veggies on the sheet pan, pouring any remaining marinade over everything. Roast for 25–30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/74°C) and veggies are tender with golden edges.
Step 4: Finish & Serve
Remove the pan from the oven and sprinkle with crumbled feta and fresh parsley. Serve immediately, spooning pan juices over the top for extra flavor.
Notes & Helpful Tips
- For extra crispiness, broil the sheet pan for the last 2–3 minutes—just keep a close eye on it!
- Slice zucchini evenly to ensure everything cooks at the same rate.
- Learn more about Mediterranean ingredients and their health benefits on Oldways.
Sheet Pan Mediterranean Chicken & Zucchini Variations
- Greek Style: Swap out chicken thighs for chicken breasts and add sliced bell peppers.
- Spicy Version: Sprinkle in ½ teaspoon crushed red pepper flakes to the marinade for a kick.
- Low Carb: Omit the feta and use extra zucchini and tomatoes for a lighter meal.
Equipment Needed for Sheet Pan Mediterranean Chicken & Zucchini
- Large sheet pan
- Mixing bowl
- Chef’s knife
- Cutting board
- Measuring cups and spoons
- Parchment paper or aluminum foil (optional, for easy cleanup)
Storage Instructions for Sheet Pan Mediterranean Chicken & Zucchini
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place on a baking sheet and warm in a 350°F (175°C) oven for 10 minutes, or microwave until heated through. Not recommended for freezing due to the texture of the zucchini.
Serving Suggestions & Pairings
- Serve with warm pita bread or over fluffy couscous for a complete meal.
- Pair with a crisp Greek salad or a bowl of classic hummus for extra Mediterranean flair.
- Enjoy with a chilled glass of Sauvignon Blanc or sparkling water with lemon.
Pro Tips for Sheet Pan Mediterranean Chicken & Zucchini
- Use an instant-read thermometer to ensure the chicken is perfectly cooked—learn about safe chicken temperatures at USDA Food Safety.
- Toss veggies in a bit of olive oil before roasting for extra caramelization.
- Let chicken rest for a few minutes before serving to retain its juices.
Frequently Asked Questions: Sheet Pan Mediterranean Chicken & Zucchini
Can I use chicken breasts instead of thighs?
Yes, just be mindful of the cooking time—chicken breasts may cook faster, so check for doneness at 20–25 minutes.
What other vegetables can I add?
Try adding bell peppers, eggplant, or yellow squash for extra color and flavor variety.
Can I make this dish ahead of time?
Absolutely! You can marinate the chicken and chop the veggies up to 24 hours ahead, then assemble and roast when ready.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4
Ingredients
- 4 boneless, skinless chicken breasts
- 2 medium zucchinis, sliced
- 1 cup cherry tomatoes, halved
- 1 red onion, sliced
- 3 tablespoons olive oil
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley (optional)
Instructions
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1Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it.
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2Arrange the chicken breasts, zucchini slices, cherry tomatoes, and red onion on the prepared sheet pan.
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3In a small bowl, whisk together olive oil, dried oregano, garlic powder, salt, and black pepper. Drizzle the mixture evenly over the chicken and vegetables. Toss gently to coat.
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4Roast in the preheated oven for 25 minutes, or until the chicken is cooked through and the vegetables are tender.
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5Remove from the oven and sprinkle with crumbled feta cheese and chopped fresh parsley, if desired. Serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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