Sheet Pan Mediterranean Chicken Zucchini (Print Version)
One-pan roast of chicken, zucchini, peppers and olives brightened with lemon, garlic and oregano.
# What You Need:
→ Protein
01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)
→ 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:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or lightly oil the surface.
02 - Whisk olive oil, lemon juice and zest, garlic, oregano, thyme, smoked paprika, sea salt, and black pepper in a large bowl until well blended.
03 - Add chicken breasts to the marinade, tossing thoroughly to coat. Set aside to marinate while preparing the vegetables, or allow up to 1 hour for enhanced flavor.
04 - Arrange zucchini, bell pepper, red onion, and cherry tomatoes evenly across the prepared sheet pan. Drizzle with a little additional olive oil, season with a pinch of salt and pepper, and toss gently to ensure even coating.
05 - Nestle the marinated chicken breasts among the vegetables on the sheet pan. Pour remaining marinade over the entire pan.
06 - Roast in the preheated oven for 25 to 30 minutes until the chicken is cooked through to an internal temperature of 165°F and vegetables are golden and tender.
07 - Remove pan from the oven. Scatter Kalamata olives and crumbled feta over the chicken and vegetables. Sprinkle with chopped parsley for color and freshness.
08 - Serve immediately, spooning any pan juices over the chicken and vegetables for added moisture and flavor.
# Expert Advice:
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.