Sheet Pan Mediterranean Chicken Zucchini (Print version)
Chicken and zucchini roasted with Mediterranean herbs, olives and feta on one sheet pan for a healthy dinner.
# What goes in:
→ 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
# Cooking steps:
01 - Preheat the oven to 425°F. Line a large sheet pan with parchment paper or lightly grease with olive oil.
02 - In a large mixing bowl, whisk together olive oil, lemon juice and zest, minced garlic, dried oregano, dried thyme, smoked paprika, sea salt, and black pepper until well combined.
03 - Add the chicken breasts to the bowl with the marinade. Toss thoroughly to coat each piece. Allow the chicken to sit while preparing the vegetables, about 10 minutes.
04 - Spread sliced zucchini, red bell pepper, red onion, and halved cherry tomatoes evenly across the prepared sheet pan. Drizzle with a bit of additional olive oil and season with sea salt and ground black pepper. Gently toss to coat.
05 - Nestle the marinated chicken breasts among the vegetables on the sheet pan. Pour any remaining marinade over the chicken and vegetables.
06 - Roast in the oven for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and golden.
07 - Remove the sheet pan from the oven. Sprinkle with Kalamata olives, crumbled feta, and fresh chopped parsley.
08 - Serve hot, spooning the pan juices over the chicken and vegetables.
# Tips from flavorandfeast:
01 -
- The juicy roasted chicken soaks up all the bright lemon and herb flavors, making it impossible to stop at just one helping.
- Cleanup is blissfully easy – one pan and you’re done, leaving more time for good conversation or a well-earned post-dinner walk.
02 -
- Cramming the vegetables too tightly stops them from caramelizing – a crowded pan steams when you want roasting.
- Letting the chicken rest five minutes before serving keeps it perfectly juicy when you slice.
03 -
- If your sheet pan is small, use two pans to keep roasting instead of steaming.
- A final squeeze of lemon just before serving punches up the freshness dramatically.