Sheet Pan Mediterranean Chicken Zucchini (Printable)
Roasted chicken with zucchini, peppers, tomatoes, olives and feta, finished with lemon, oregano and parsley.
# 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, thinly 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 - Zest and juice 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 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or lightly coat with oil.
02 - In a large mixing bowl, whisk olive oil, lemon juice and zest, minced garlic, oregano, thyme, smoked paprika, sea salt, and black pepper until fully blended.
03 - Add chicken breasts to the marinade and turn to coat thoroughly. Let sit for 10 minutes while you prepare the vegetables.
04 - Spread zucchini, red bell pepper, red onion, and cherry tomatoes evenly across the sheet pan. Drizzle lightly with olive oil, season with additional salt and pepper, and toss gently to coat.
05 - Nestle marinated chicken breasts among the vegetables. Pour any remaining marinade over all ingredients on the pan.
06 - Place pan in the oven and 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. Scatter Kalamata olives and crumbled feta over the contents. Sprinkle with fresh parsley and serve immediately, spooning pan juices over each portion.
# Expert Advice:
01 -
- Cleanup is so easy, you'll have time to linger over that extra glass of wine.
- Every bite bursts with Mediterranean sunshine—there’s no complicated prep to get there.
02 -
- Baking with all the veggies too closely packed leads to steaming, not browning—give them room!
- Adding the feta at the end (not before roasting) means it stays creamy, not rubbery.
03 -
- Taste as you season—veggies and chicken both love a little extra salt right after roasting.
- Pile cooled leftovers into pita bread for the best next-day lunch.