If you’ve ever found yourself staring into the fridge at 6 p.m. thinking, “What on earth can I throw together without losing my mind?”, then this Sheet Pan Mediterranean Chicken & Zucchini is your new best friend. It’s one of those quick dinner meals that saves you from dialing up pizza delivery… again.
I get it—between work, kids, and keeping the dogs from stealing socks (true story in my house), lazy dinners are sometimes the only way to survive the week. That’s why this recipe is a keeper: bold Mediterranean flavors, easy cleanup, and it looks fancy enough to make you feel like you tried.
Why You’ll Love This Sheet Pan Mediterranean Chicken & Zucchini
- One pan means less scrubbing and more relaxing.
- Fresh, bright flavors that feel a little vacation-y.
- Works beautifully for weeknight meals or casual entertaining.
- Great way to sneak in veggies without hearing complaints from picky eaters.
Ingredients (with notes!)
- Chicken thighs or breasts – Juicy protein base.
- Zucchini – Roasts up tender and sweet.
- Red onion – Adds color and caramelized flavor.
- Cherry tomatoes – Bursts of tangy freshness.
- Olive oil – The glue that brings it all together.
- Garlic – Because what’s dinner without garlic?
- Lemon juice – Brightens everything up.
- Dried oregano & paprika – Classic Mediterranean seasoning.
- Feta cheese – Crumbles on top for creamy, salty goodness.
- Fresh parsley – Finishing touch of freshness.
Step-by-Step Directions
- Preheat & prep. Heat your oven to 400°F and line a sheet pan with parchment paper.
- Season the chicken. Toss it with olive oil, garlic, lemon juice, oregano, paprika, salt, and pepper.
- Add the veggies. Spread zucchini, onion, and tomatoes around the chicken. Drizzle with more olive oil and a pinch of salt.
- Bake. Pop everything in the oven for about 25–30 minutes until the chicken is cooked through and the veggies are roasted to perfection.
- Finish & serve. Sprinkle feta and parsley on top. Serve right off the pan for a rustic, cozy vibe.
Cooking Tips from My Kitchen
- If you’re using chicken breasts, pound them a little so they cook evenly.
- Don’t crowd the pan—give those veggies room to caramelize instead of steam.
- Add olives for extra briny flavor if your crew likes them.
- Leftovers? Chop it up and toss with pasta for an easy next-day meal.
A Little Story from My Table
I started making this when my husband casually mentioned he was “tired of boring chicken.” (Dangerous words in a Texan kitchen.) I pulled out zucchini from the garden, tossed everything on a sheet pan, and thirty minutes later, he was singing a different tune. Now it’s one of our go-to dinner ideas whenever we want something hearty without a lot of fuss.
FAQs
Can I substitute the zucchini?
Absolutely. Bell peppers, eggplant, or even broccoli make great swaps.
How do I store leftovers?
Pop them in an airtight container, and they’ll last 3–4 days in the fridge. Reheat in the oven for best results.
Can I make this ahead?
Yep! Marinate the chicken in the morning (or overnight), then just throw it all on the pan at dinnertime.
Sometimes the best meals are the ones that ask the least of us. This Sheet Pan Mediterranean Chicken & Zucchini is proof: simple, colorful, and full of flavor. Perfect for lazy dinners when you need something quick but still crave a dish that makes the whole house smell like you’ve been cooking all day. Trust me, once you try it, this will join your regular rotation of dinner meals.
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Sheet Pan Mediterranean Chicken & Zucchini: A Flavor-Packed Weeknight Hero
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
Sheet Pan Mediterranean Chicken & Zucchini is a bright, no-fuss weeknight dinner bursting with lemon, garlic, oregano, and caramelized veggies. One pan, minimal cleanup, big flavor.
Ingredients
1 1/2 lb boneless, skinless chicken thighs, cut into 1 1/2-inch pieces (juicy and quick-cooking)
2 medium zucchini (about 1 lb), halved lengthwise and sliced into 1/2-inch half-moons (tender and sweet)
1 small red onion, cut into 8 wedges (color and caramelized bite)
1 cup cherry tomatoes, left whole (juicy pops of acidity)
2 tbsp extra-virgin olive oil, divided (richness and roasting)
3 cloves garlic, minced (about 1 tbsp) (aromatic backbone)
1 tbsp fresh lemon juice (brightens everything)
1 1/2 tsp dried oregano (classic Mediterranean flavor)
1 tsp smoked paprika (warm color and depth)
3/4 tsp kosher salt, plus more to taste (seasoning)
1/2 tsp freshly ground black pepper (balance)
1/3 cup pitted Kalamata olives, halved (optional; briny pop)
1/3 cup crumbled feta cheese (creamy, salty finish)
2 tbsp chopped fresh parsley (fresh, herby finish)
Lemon wedges, for serving (optional)
Instructions
1. Preheat oven to 425°F. Line a large rimmed sheet pan with parchment for easy cleanup.
2. In a large bowl, combine chicken, 1 tbsp olive oil, garlic, lemon juice, oregano, smoked paprika, salt, and pepper. Toss to coat well.
3. Add zucchini and red onion to the bowl. Drizzle with the remaining 1 tbsp olive oil and toss again to distribute seasoning.
4. Spread the chicken and vegetables on the sheet pan in a single layer, leaving space between pieces for browning. Nestle in the cherry tomatoes. (Add olives now if using.)
5. Roast for 20–25 minutes, stirring once halfway, until the chicken reaches 165°F and the zucchini edges are caramelized.
6. Turn the oven to broil (high) for 2–3 minutes to add extra color, watching closely to prevent over-browning.
7. Remove from the oven. Sprinkle feta and parsley over the hot pan. Add a squeeze of lemon to taste.
8. Serve straight from the pan with extra lemon wedges. Great with warm pita, couscous, or orzo.
Notes
Chicken swap: Use 1 lb boneless, skinless chicken breasts cut into 1-inch chunks; start checking for doneness at 18–20 minutes.
Veggie swaps: Try bell peppers, eggplant, or broccoli (cut small) for similar timing.
Make-ahead: Marinate chicken up to 24 hours; slice veggies up to 1 day ahead.
Double it: Use two sheet pans to avoid steaming. Rotate pans and swap racks halfway.
Leftovers: Refrigerate up to 4 days. Reheat at 375°F for 8–10 minutes or toss into a quick pasta or grain bowl.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Sheet Pan, Roast
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 420
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 28 g
- Saturated Fat: 8 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 135 mg
Keywords: Sheet Pan Mediterranean Chicken & Zucchini, dinner ideas, meals, lazy dinners, chicken, dinner meals, quick dinner