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Sheet Pan Mediterranean Chicken & Zucchini

Sheet Pan Mediterranean Chicken & Zucchini for Easy Weeknights

This Sheet Pan Mediterranean Chicken & Zucchini combines juicy chicken thighs, tender zucchini, and vibrant Mediterranean flavors in a simple, healthy dish.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Chicken
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Chicken Thighs Skinless for lighter option
  • 2 tablespoons Extra Virgin Olive Oil High-quality preferred
  • 2 cloves Garlic Minced
  • 1 teaspoon Kosher Salt Adjust to taste
  • 1 teaspoon Black Pepper Freshly cracked for best flavor
For the Vegetables
  • 2 medium Zucchini Cut into thick rounds
  • 1 medium Red Onion Cut into wedges
  • 1 pint Cherry Tomatoes Halved
  • 1/2 cup Kalamata Olives Pitted
For the Herbs & Seasonings
  • 2 tablespoons Lemon Juice Freshly squeezed
  • 1 teaspoon Dried Oregano Mediterranean classic
  • 1 teaspoon Dried Basil
  • 1 teaspoon Dried Thyme
  • 1/2 teaspoon Red Pepper Flakes Optional for spice
For Serving
  • 1/2 cup Feta Cheese Crumbled
  • 2 tablespoons Fresh Parsley Chopped for garnish
  • 2 pieces Lemon Wedges For serving

Equipment

  • Oven
  • Sheet Pan
  • mixing bowl
  • whisk
  • Parchment paper

Method
 

Preparation Steps
  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 extra virgin olive oil, minced garlic, lemon juice, dried oregano, basil, thyme, kosher salt, and black pepper.
  3. Pat chicken thighs dry with paper towels, season with salt and pepper, and toss them in the herb mixture.
  4. Slice zucchini into thick rounds, cut red onion into wedges, and halve cherry tomatoes. Set aside kalamata olives.
  5. Combine zucchini and red onion with the leftover herb marinade and toss gently.
  6. Arrange the marinated chicken thighs on one side of the sheet pan.
  7. Spread the seasoned zucchini and red onion around the chicken in a single layer.
  8. Scatter halved cherry tomatoes and kalamata olives over the vegetables and chicken.
  9. Roast everything in the preheated oven for 25 to 30 minutes until chicken reaches 165°F (74°C) and vegetables are tender.
  10. Sprinkle feta cheese over the hot dish and garnish with freshly chopped parsley.
  11. Serve with lemon wedges on the side for an extra zest.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 10gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 600mgPotassium: 700mgFiber: 3gSugar: 5gVitamin A: 800IUVitamin C: 30mgCalcium: 150mgIron: 2mg

Notes

Consider marinating the chicken ahead of time for enhanced flavor. Adjust vegetable types based on preference or availability.

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