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Sheet Pan Mediterranean Chicken & Zucchini

Sheet Pan Mediterranean Chicken & Zucchini for Easy Dinners

This Sheet Pan Mediterranean Chicken & Zucchini recipe is a simple, healthy meal that brings vibrant Mediterranean flavors right to your kitchen.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Chicken thighs skinless for a lighter option
  • 2 tablespoons Extra virgin olive oil or avocado oil as a substitute
  • 4 cloves Garlic minced; adjust based on preference
  • 2 tablespoons Lemon juice or lime juice for tangy flavor
  • 1 teaspoon Dried oregano
  • 1 teaspoon Dried basil
  • 1 teaspoon Dried thyme
  • 1 teaspoon Kosher salt to taste
  • 1 teaspoon Black pepper to taste
  • 1 teaspoon Red pepper flakes optional; or use paprika
For the Vegetables
  • 2 cups Zucchini sliced; can substitute with yellow squash
  • 1 medium Red onion sliced; shallots can be used
  • 1 cup Cherry tomatoes halved; grape tomatoes can substitute
  • 1/2 cup Kalamata olives or green olives as a substitute
For the Toppings
  • 1/2 cup Feta cheese crumbled; or goat cheese as a replacement
  • 1/4 cup Fresh parsley chopped for garnish
  • 2 pieces Lemon wedges for serving

Equipment

  • sheet pan
  • Mixing Bowl
  • Parchment Paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper.
  2. In a mixing bowl, whisk together olive oil, garlic, lemon juice, oregano, basil, thyme, salt, pepper, and red pepper flakes.
  3. Pat the chicken thighs dry and season with salt and pepper before adding to the marinade. Let marinate for 10-15 minutes.
  4. Slice the zucchini and red onion, then toss in the same marinade.
  5. Arrange marinated chicken on one side of the sheet pan and the zucchini and red onion mixture around it.
  6. Scatter halved cherry tomatoes and Kalamata olives over the pan.
  7. Roast in the oven for 25-30 minutes until chicken reaches an internal temperature of 165°F (75°C).
  8. Sprinkle crumbled feta cheese over the hot chicken and vegetables. Garnish with parsley and serve with lemon wedges.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 12gProtein: 34gFat: 30gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 120mgSodium: 800mgPotassium: 900mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 25mgCalcium: 200mgIron: 3mg

Notes

Chicken should be patted dry for browning. Avoid overcrowding for even roasting. Store vegetables separately for leftovers to maintain texture.

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