Mediterranean Chicken and Zucchini Sheet Pan is a simple, colorful, and fresh meal that brings together juicy chicken pieces, tender zucchini, and vibrant Mediterranean flavors like olives, garlic, and a touch of lemon. Everything roasts together on one pan, making this not only tasty but super easy to prepare and clean up.
I love how this dish is both healthy and satisfying. The chicken stays moist and flavorful while the zucchini softens just right without getting mushy. I usually add a sprinkle of feta cheese and some fresh herbs at the end to brighten it up even more. It’s one of those recipes I turn to when I want a fuss-free dinner that still feels special.
This meal works great served straight from the sheet pan with some warm crusty bread or a side of rice. I often make a big batch because it reheats well, and it’s perfect for leftovers the next day. The blend of herbs and lemon really makes it feel like a little Mediterranean getaway on a plate!
Key Ingredients & Substitutions
Chicken thighs: Bone-in, skin-on thighs stay juicy and crisp in the oven. If you prefer, boneless thighs or breasts work, but watch cooking times to avoid drying out.
Zucchini: Sliced rounds cook evenly and keep a nice bite. You can swap for yellow squash or eggplant if you want a different twist.
Olives & Feta: Kalamata olives add a salty punch, and feta’s creamy tang balances the dish. Use green olives or omit the cheese for dairy-free options.
Lemon & Herbs: Fresh lemon juice and dried oregano and thyme give a bright, earthy flavor. Fresh herbs are great if you have them but dried ones save time and still taste good.
How Do You Get Crispy, Flavorful Chicken and Perfectly Roasted Veggies on One Pan?
To get the best results with sheet pan cooking, it’s all about timing and spreading. Here’s my approach:
- Marinate the chicken first so it soaks up flavor.
- Give space between pieces on the pan to help air circulate, which crisps up the skin.
- Roast at a high temperature (425°F) for even cooking and nice browning.
- Add delicate ingredients like feta cheese in the last few minutes so they warm through without burning.
Remember to check the chicken’s internal temperature with a meat thermometer if you have one. This helps avoid under or overcooking. And don’t stir veggies too much while roasting—let them get that lovely caramelized edge!
Equipment You’ll Need
- Large rimmed baking sheet – I like this because it gives plenty of space for the chicken and vegetables to roast evenly.
- Mixing bowls – for marinating the chicken and tossing the vegetables, making everything easy to coat.
- Meat thermometer (optional) – helpful to check if the chicken has reached 165°F for safe, juicy results.
- Sharp knife and cutting board – for slicing zucchini, onion, and lemon easily and safely.
Flavor Variations & Add-Ins
- Swap chicken thighs for boneless, skinless breasts for a leaner option that cooks faster.
- Use kalamata olives with green olives or capers for different briny flavors.
- Stir in chopped fresh herbs like basil or mint after roasting for extra freshness.
- Top with a drizzle of honey or balsamic vinegar before serving for a sweet or tangy kick.
Mediterranean Chicken and Zucchini Sheet Pan
Ingredients You’ll Need:
For the Chicken and Marinade:
- 5 bone-in, skin-on chicken thighs
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried thyme (or fresh if available)
- ½ tsp smoked paprika
- Juice of 1 lemon
- Salt and pepper, to taste
For the Vegetables and Toppings:
- 3 medium zucchinis, sliced into rounds
- 1 pint cherry tomatoes
- 1 red onion, cut into wedges
- ½ cup Kalamata olives, pitted
- 2 lemons, sliced into rounds
- ½ cup crumbled feta cheese
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10-15 minutes to prepare and roughly 35-40 minutes to roast. Overall, plan for about 50 minutes from start to finish, perfect for a quick and flavorful weeknight dinner.
Step-by-Step Instructions:
1. Preheat and Prepare the Marinade:
Set your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it. In a bowl, mix olive oil, lemon juice, minced garlic, dried oregano, dried thyme, smoked paprika, salt, and pepper. Stir the marinade until combined.
2. Marinate the Chicken:
Place the chicken thighs in a large bowl. Pour half of the marinade over the chicken and rub it in well. Let the chicken soak up the flavors while you prepare the veggies.
3. Prepare the Vegetables:
In another bowl, combine the sliced zucchini, cherry tomatoes, red onion wedges, and Kalamata olives. Drizzle the remaining marinade over the vegetables and toss gently to coat everything evenly.
4. Arrange Everything on the Sheet Pan:
Lay the marinated chicken thighs evenly spaced on the prepared sheet pan. Scatter the coated vegetables around and between the chicken pieces. Add lemon slices on top to infuse bright, fresh flavor.
5. Roast and Finish:
Place the sheet pan in the oven and roast for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender. In the last 5 minutes, sprinkle the crumbled feta over the top to warm until slightly softened.
6. Garnish and Serve:
Remove the pan from the oven. Sprinkle with fresh chopped parsley for color and flavor. Serve warm, straight from the pan, alongside crusty bread, rice, or a light salad. Enjoy your delicious Mediterranean meal!
Can I Use Boneless Chicken Instead of Bone-In Thighs?
Yes! Boneless, skinless chicken breasts or thighs can work well. Just keep an eye on cooking time—it may be shorter, around 25-30 minutes—to prevent drying out.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave to keep the chicken moist and veggies tasty.
Can I Make This Recipe Ahead of Time?
Absolutely! Marinate the chicken and prep the vegetables a few hours or overnight. When ready, arrange everything on the sheet pan and roast as directed for a quick meal.
What Can I Serve with This Dish?
This sheet pan meal pairs nicely with crusty bread to soak up the juices, cooked rice, or a fresh green salad for a balanced and satisfying dinner.
