Description
Sheet Pan Mediterranean Chicken & Zucchini is a vibrant, wholesome, and easy one-pan dinner that’s full of bold Mediterranean flavors. Juicy marinated chicken thighs roast alongside tender zucchini, bell peppers, and red onion—seasoned with herbs, lemon, and garlic for a deliciously balanced, no-fuss meal. Perfect for busy weeknights or meal prep.
Ingredients
For the Marinade & Chicken:
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1½ lbs boneless, skinless chicken thighs (or breasts)
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3 tablespoons olive oil
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Juice of 1 lemon
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3 cloves garlic, minced
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1½ teaspoons dried oregano
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½ teaspoon smoked paprika
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Salt and black pepper to taste
For the Vegetables:
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2 medium zucchini, sliced into half-moons
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1 red bell pepper, chopped
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1 yellow bell pepper, chopped
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1 small red onion, sliced
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1 tablespoon olive oil
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Salt and pepper to taste
Optional Toppings:
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Crumbled feta cheese
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Fresh parsley or dill
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Kalamata olives
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Lemon wedges for serving
Instructions
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Marinate the chicken: In a large bowl or zip-top bag, combine olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper. Add chicken and toss to coat. Marinate for at least 30 minutes (or up to overnight in the fridge).
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Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil for easy cleanup.
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Prepare the vegetables: Toss zucchini, bell peppers, and red onion with olive oil, salt, and pepper.
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Assemble the pan: Spread vegetables evenly on the sheet pan. Nestle the marinated chicken pieces among the vegetables.
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Bake for 25–30 minutes, flipping the chicken halfway through, until chicken is cooked through (internal temp of 165°F) and vegetables are tender with golden edges.
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Optional broil: For extra crispness, broil for 2–3 minutes at the end.
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Finish and serve: Sprinkle with crumbled feta, fresh herbs, and olives if using. Serve with lemon wedges and your favorite side like couscous, rice, or warm pita.
- Prep Time: 15 minutes
- Cook Time: 30 minutes