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