Sheet Pan Mediterranean Chicken Zucchini (Printable version)
Tender chicken and zucchini roasted with lemon, oregano, olives and feta on a sheet pan for easy Mediterranean dinner.
# What you need:
→ Protein
01 - 4 boneless skinless chicken breasts (approximately 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
# How to make it:
01 - Set oven to 425°F and line a large sheet pan with parchment paper or lightly oil the surface.
02 - In a mixing bowl, whisk together olive oil, lemon juice and zest, minced garlic, dried oregano, dried thyme, smoked paprika, sea salt, and black pepper.
03 - Coat chicken breasts thoroughly in the marinade and let stand for 10 minutes while preparing other ingredients.
04 - Distribute zucchini, red bell pepper, red onion, and cherry tomatoes evenly on the prepared sheet pan. Drizzle lightly with additional olive oil and season with salt and pepper. Toss gently to coat.
05 - Place marinated chicken breasts among the vegetables on the sheet pan. Pour any remaining marinade over all ingredients.
06 - Roast for 25 to 30 minutes or until the chicken reaches an internal temperature of 165°F and vegetables are golden and tender.
07 - Remove pan from oven. Top with Kalamata olives, crumbled feta, and chopped parsley. Serve hot with pan juices spooned over each portion.
# Expert tips:
01 -
- No mountain of dishes after dinner—just the pan and a couple of bowls tucked away in minutes.
- The combination of smoky paprika and briny olives gives simple chicken a restaurant-worthy upgrade without breaking a sweat on a weeknight.
02 -
- If you overload the pan, everything steams instead of roasts—you want caramelization, not mush, so use your largest sheet pan.
- Leaving the olives out until the last step keeps them plump and flavorful, instead of wrinkling up in the oven.
03 -
- Marinating for even 30 minutes deepens the flavor—it’s always worth the time if you’ve got it.
- Using both lemon zest and juice is a must; skipping the zest leaves a surprising amount of zing behind.