Sheet Pan Mediterranean Chicken Zucchini (Printable Version)
Tender chicken and zucchini roasted with bell pepper, tomatoes, olives and feta, tossed in 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 garlic cloves, 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:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or lightly oil the surface.
02 - In a large bowl, whisk together olive oil, lemon juice and zest, minced garlic, dried oregano, dried thyme, smoked paprika, sea salt, and black pepper until combined.
03 - Add the chicken breasts to the bowl and thoroughly coat with the marinade. Allow to sit while preparing vegetables, about 10 minutes.
04 - Distribute zucchini, bell pepper, onion, and cherry tomatoes evenly across the prepared sheet pan. Drizzle with additional olive oil, season with salt and pepper, and toss gently to coat.
05 - Nestle the marinated chicken breasts among the vegetables on the pan. Pour any remaining marinade over all contents.
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 the pan from the oven. Scatter the halved Kalamata olives and crumbled feta over the contents, then sprinkle with chopped parsley.
08 - Serve immediately, spooning pan juices over the chicken and vegetables.
# Expert Tips:
01 -
- Sheet pan magic means less time scrubbing and more time savoring.
- The zippy lemon marinade keeps everything juicy and vibrant, and I always find leftovers taste even better the next day.
02 -
- Overcrowding the pan means your veggies will steam instead of roast, so grab the biggest sheet pan you’ve got.
- Marinating even just ten minutes makes a world of difference in flavor—don’t skip it if you can spare the time.
03 -
- A good nonstick pan or parchment makes clean-up so much smoother—trust me.
- Try zesting the lemon right into the marinade; it makes the flavors pop.