Sheet Pan Mediterranean Chicken Zucchini (Print version)
Sheet-pan Mediterranean chicken with zucchini, peppers and cherry tomatoes, finished with olives and feta.
# 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
# Method:
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, combine olive oil, lemon zest and juice, minced garlic, dried oregano, dried thyme, smoked paprika, sea salt, and black pepper. Whisk until thoroughly blended.
03 - Add chicken breasts to the marinade and turn to coat evenly. Allow to marinate while preparing vegetables, about 10 minutes.
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 with sea salt and black pepper. Toss vegetables gently to coat.
05 - Nestle marinated chicken breasts among the arranged vegetables on the sheet pan. Pour any remaining marinade over the contents.
06 - Roast in preheated oven for 25 to 30 minutes, until chicken is cooked through (internal temperature at least 165°F) and vegetables are tender and golden.
07 - Remove pan from oven. Scatter Kalamata olives and feta cheese over the chicken and vegetables. Sprinkle with chopped parsley. Serve immediately, spooning pan juices over the dish.
# Expert advice:
01 -
- This sheet pan meal lets you skip tedious cleanup—one pan, big rewards.
- The combination of lemony chicken and savory vegetables feels like a sun-soaked getaway, all from your home kitchen.
02 -
- Once I crowded the pan and my veggies ended up steamed—not roasted and golden. Give everything room to breathe!
- Letting the chicken rest for a few minutes off the pan keeps it juicy and makes serving cleaner.
03 -
- Marinating the chicken for an hour (if you have time) makes a real difference in depth and tenderness.
- Scatter the olives and feta after roasting—adding them earlier dries them out and dulls their flavors.