Sheet Pan Mediterranean Chicken Zucchini (Printer-Friendly)
Roasted chicken and zucchini with peppers, tomatoes, olives and feta, brightened by lemon and oregano.
# What You'll Need:
→ Protein
01 - 4 boneless, skinless chicken breasts (about 1.5 pounds)
→ Vegetables
02 - 2 medium zucchini, 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 Steps:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or lightly brush with oil.
02 - In a mixing bowl, whisk together olive oil, lemon juice and zest, garlic, oregano, thyme, smoked paprika, salt, and black pepper until emulsified.
03 - Add chicken breasts to the bowl and toss thoroughly to coat with marinade. Set aside for approximately 10 minutes while preparing vegetables.
04 - Distribute zucchini, bell pepper, red onion, and cherry tomatoes evenly on the prepared sheet pan. Drizzle with additional olive oil if desired and season lightly with salt and pepper. Toss gently to combine.
05 - Nestle marinated chicken breasts among the vegetables on the sheet pan. Pour any remaining marinade over the entire contents.
06 - Place in oven and roast for 25 to 30 minutes, or until chicken is cooked through to an internal temperature of 165°F and vegetables are tender and caramelized.
07 - Remove from oven. Top with Kalamata olives and crumbled feta cheese, then sprinkle with fresh parsley.
08 - Serve immediately, spooning pan juices over the chicken and vegetables for maximum flavor.
# Expert Advice:
01 -
- Everything roasts together, letting you kick back while dinner basically cooks itself.
- Those caramelized zucchini edges and the briny pop of olives taste like a warm summer evening in every bite.
02 -
- Once, I used wet zucchini and ended up with soggy vegetables—always pat them dry so they roast, not steam.
- Letting the chicken sit even a few minutes more in the marinade makes for impossibly tender results.
03 -
- Let the sheet pan cool a few minutes before adding feta so it softens but doesn’t disappear.
- Brushing the chicken with a bit of leftover marinade halfway through baking keeps it super juicy.