Sheet Pan Mediterranean Chicken Zucchini (Printable Version)
One-pan roast of chicken, zucchini, peppers, olives and feta with lemon, garlic and oregano—easy, gluten-free weeknight fare.
# 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 Make It:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or lightly oil the surface.
02 - In a mixing bowl, whisk olive oil, lemon juice and zest, minced garlic, oregano, thyme, smoked paprika, salt, and black pepper until fully blended.
03 - Add chicken breasts to bowl and coat thoroughly with marinade. Allow to rest while preparing vegetables, about 10 minutes for efficiency.
04 - Distribute zucchini, bell pepper, red onion, and cherry tomatoes evenly across sheet pan. Drizzle lightly with olive oil and season with salt and pepper. Toss to coat.
05 - Arrange marinated chicken breasts among vegetables on sheet pan. Pour remaining marinade over all contents.
06 - Roast in oven for 25 to 30 minutes until chicken is cooked through (internal temperature 165°F) and vegetables are tender and golden brown.
07 - Remove from oven. Scatter Kalamata olives and crumbled feta cheese over pan; finish with chopped parsley.
08 - Serve immediately, spooning pan juices over chicken and vegetables.
# Expert Advice:
01 -
- You can assemble everything on one pan, then forget about it until dinnertime.
- Each bite bursts with bold, sunny flavors and makes for effortless leftovers the next day.
02 -
- If the sheet pan is overcrowded, your veggies will steam instead of roast and you’ll lose those golden edges.
- Letting the chicken marinate even while prepping the veggies really deepens the flavor fast—a big surprise for me.
03 -
- Let the chicken rest five minutes before slicing so it stays juicy.
- If you want extra browning, broil the pan for 2–3 minutes right at the end, but watch it closely.