Sheet Pan Mediterranean Chicken & Zucchini
Enjoy a flavorful and wholesome meal with this Sheet Pan Mediterranean Chicken & Zucchini recipe. Tender, juicy chicken is roasted with fresh zucchini, herbs, olive oil, and Mediterranean spices for a healthy, low-carb dinner that’s ready in under 30 minutes. Perfect for busy weeknights, meal prep, or a light summer dinner!
Equipment
- Large rimmed sheet pan
- Parchment paper or foil (optional)
- Mixing bowls
- Whisk
- Tongs or spatula
- Meat thermometer
Ingredients
For the Chicken & Zucchini:
- 4 boneless, skinless chicken breasts or 6 boneless, skinless thighs
- 2 medium zucchini, cut into thick half-moons or wedges
- 2 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice (plus wedges for serving)
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp smoked paprika
- ¾ tsp salt (or to taste)
- ½ tsp black pepper
Optional Add-ins:
- 1 cup cherry tomatoes
- 1 small red onion, sliced
- 1 bell pepper, sliced
- ½ cup crumbled feta cheese
- ¼ cup Kalamata olives
Instructions
- Prep the Chicken: Trim and pat dry. In a bowl, combine olive oil, lemon juice, garlic, oregano, thyme, paprika, salt, and pepper. Toss chicken in the marinade. Cover and let rest 15–30 minutes.
- Prep the Zucchini: Cut into thick half-moons or wedges. If adding other vegetables, cut them to similar sizes.
- Arrange the Sheet Pan: Preheat oven to 400°F (200°C). Line a rimmed sheet pan with parchment or foil. Place chicken pieces evenly on the pan, scatter zucchini and other vegetables around, avoiding overcrowding.
- Roast: Bake for 20–25 minutes for breasts or 25–30 minutes for thighs, until chicken reaches 165°F (74°C) internally. Stir vegetables halfway through for even caramelization.
- Finish & Serve: Sprinkle with fresh parsley, squeeze over extra lemon juice, and top with feta or drizzle with tzatziki if desired. Serve immediately with crusty bread, couscous, or quinoa.
Notes
- Chicken Choice: Thighs are juicier and more forgiving; breasts cook faster and are leaner.
- Veggie Timing: For quick-cooking vegetables like zucchini, add halfway if using longer-cooking proteins.
- Storage: Refrigerate leftovers in airtight containers for up to 4 days or freeze chicken for up to 3 months.
- Meal Prep Tip: Portion into individual containers with grains or salad for ready-to-eat lunches.
- Doubling Recipe: Use two sheet pans to prevent overcrowding and rotate halfway through cooking.