Sheet Pan Mediterranean Chicken Zucchini (Print Version)
One-pan roast of chicken, zucchini, peppers, olives and feta, brightened with lemon and oregano.
# 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 - 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
# Steps:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or lightly oil the surface.
02 - In a large bowl, whisk together olive oil, lemon juice and zest, minced garlic, dried oregano, dried thyme, smoked paprika, sea salt, and black pepper.
03 - Add chicken breasts to the bowl and toss until thoroughly coated. Allow chicken to marinate while preparing vegetables, approximately 10 minutes.
04 - Distribute zucchini, red bell pepper, red onion, and cherry tomatoes evenly on the sheet pan. Drizzle with additional olive oil and season with salt and pepper, tossing gently to combine.
05 - Nestle marinated chicken breasts among the vegetables on the pan. Pour any remaining marinade over the assembled ingredients.
06 - Roast in the oven for 25 to 30 minutes, until the chicken is cooked through and registers 165°F internal temperature, and vegetables are tender and golden.
07 - Remove pan from oven. Scatter halved Kalamata olives and crumbled feta cheese over the top. Finish with a sprinkle of chopped fresh parsley. Serve immediately, spooning pan juices over each portion.
# Expert Tips:
01 -
- You only need one pan so the kitchen stays clean and you can pretend prep took twice as long as it did.
- The hit of lemon and briny olives means every bite tastes like a mini getaway even on a Tuesday night.
02 -
- Once, I crowded the vegetables too closely and ended up steaming them instead of roasting—space really matters for caramelization.
- Letting the chicken sit in the marinade while slicing veggies turbocharges the flavors and makes the whole dish more memorable.
03 -
- Let the chicken come to room temperature before roasting for juicier, more even cooking.
- Tossing the olives and feta in just after roasting preserves their creamy texture and briny flavor.