Sheet Pan Mediterranean Chicken Zucchini (Printable)
Roasted chicken breasts with zucchini, peppers, olives and feta for a bright Mediterranean one-pan dinner.
# What You'll 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 - 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 Cook:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or lightly oil it.
02 - In a large mixing bowl, whisk together olive oil, lemon zest, lemon juice, minced garlic, oregano, thyme, smoked paprika, sea salt, and black pepper until well combined.
03 - Add chicken breasts to the marinade and toss to coat evenly. Let marinate for approximately 10 minutes while preparing the vegetables.
04 - Spread sliced zucchini, bell pepper, red onion, and cherry tomatoes evenly over the sheet pan. Drizzle with a small amount of additional olive oil, season lightly with salt and black pepper, and toss gently to coat.
05 - Place marinated chicken breasts among the arranged vegetables. Pour any remaining marinade from the bowl over the top of both chicken and vegetables.
06 - Transfer the sheet pan to the oven and roast for 25 to 30 minutes, or until chicken reaches an internal temperature of 165°F and vegetables are tender and golden brown.
07 - Remove pan from oven. Immediately scatter Kalamata olives and crumbled feta cheese over the dish, then finish with a sprinkling of chopped fresh parsley. Serve hot, spooning pan juices over each portion.
# Expert Suggestions:
01 -
- You get all these sun-drenched flavors with just one pan to clean at the end, which feels like cheating.
- It somehow tastes bright and fresh even on the cloudiest days—and feeding everyone feels effortless.
02 -
- If the pan is overcrowded, the veggies will steam instead of roast—you want space for browning.
- Letting the chicken rest a few minutes before serving keeps it juicy and lets the flavors settle in.
03 -
- Lining the pan with parchment means zero scrubbing—trust me, it saves so much time.
- Crushing dried herbs between your fingers before adding them releases fragrance you’ll absolutely taste in the final dish.