Sheet Pan Mediterranean Chicken Zucchini (Printable view)
Roasted chicken and zucchini with tomatoes, olives and feta, flavored with lemon, garlic and oregano.
# What You'll 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
# Steps:
01 - Preheat oven to 425°F and line a large sheet pan with parchment paper or lightly oil it.
02 - In a large mixing bowl, whisk olive oil, lemon juice and zest, minced garlic, dried oregano, dried thyme, smoked paprika, sea salt, and black pepper until emulsified.
03 - Add chicken breasts to the bowl and ensure they are fully coated in marinade. Set aside to marinate for approximately 10 minutes.
04 - Arrange zucchini, red bell pepper, red onion, and cherry tomatoes evenly across the prepared sheet pan. Drizzle with additional olive oil, season lightly with salt and pepper, and toss vegetables gently to coat.
05 - Place marinated chicken breasts among the vegetables and pour any remaining marinade over the entire pan.
06 - Transfer pan to oven and roast for 25 to 30 minutes, until internal temperature of chicken reaches 165°F and vegetables are golden and tender.
07 - Remove from oven. Scatter olives and crumbled feta over the pan and sprinkle with chopped fresh parsley. Serve immediately, spooning pan juices over chicken and vegetables.
# Expert Advice:
01 -
- This dazzling pan goes from fridge to table with barely a blink—your kitchen stays as clean as your conscience.
- The blend of fresh oregano, briny olives, and sweet roasted veggies keeps everyone reaching for seconds (and sneaking cold bites later).
02 -
- If you overcrowd the pan, your veggies end up steaming instead of roasting—I learned that after one soggy attempt.
- Mixing the marinade in a separate bowl before adding the chicken means the flavors blend better and the chicken gets evenly coated.
03 -
- Let the chicken come to room temperature before roasting for even cooking.
- Squeeze just a little more lemon over everything right before serving for that lively finish.