This colorful dish features juicy chicken paired with fresh zucchini and vibrant Mediterranean flavors. Everything cooks on one pan, making cleanup a breeze!
Who doesn’t love a meal that tastes amazing without making a mess? I like to serve this with some warm bread for dipping in all the yummy juices. So simple and satisfying! 😊
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are a great choice for this dish. If you’re looking for a healthier option, chicken thighs can work too; they’re juicy and flavorful. You can also use skin-on chicken for added crispiness.
Zucchini: Fresh zucchini adds great texture. If you’re out of zucchini, feel free to substitute with yellow squash or even bell peppers. Both will give you a lovely color and taste.
Cherry Tomatoes: These little gems burst with flavor. If they’re not in season, canned diced tomatoes can be a good alternative. Just drain them before using.
Red Onion: For a milder taste, use sweet onions like Vidalia. You can also swap in shallots or even green onions for a different flavor profile.
Feta Cheese: Feta adds a tangy touch to the dish. If you’re looking for a dairy-free option, try using nutritional yeast or omit cheese altogether for a lighter meal.
How Do You Roast Chicken and Vegetables Perfectly?
Roasting is all about getting that perfect balance of crispy and tender textures. Here are some tips:
- Start by preheating your oven well. This helps the chicken sear and brown nicely.
- Make sure to cut your veggies into similar sizes. This ensures even cooking.
- Don’t overcrowd the pan. The chicken and vegetables need space to roast properly. If everything is too packed, they will steam instead of roast.
- Using a meat thermometer is handy! Aim for an internal temperature of 165°F (74°C) for the chicken.
Once you get the timing right, roasting chicken and veggies becomes simple and always delivers fantastic results.
Easy Sheet Pan Mediterranean Chicken with Zucchini
Ingredients You’ll Need:
For the Chicken and Vegetables:
- 4 boneless, skinless chicken breasts
- 2 medium zucchinis, cut into half-moons or rounds
- 1 pint cherry tomatoes
- 1 small red onion, thinly sliced
- 3 cloves garlic, minced
For the Marinade:
- 1/4 cup extra virgin olive oil
- 2 tablespoons lemon juice (freshly squeezed)
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme or Italian seasoning
- 1/2 teaspoon paprika
- Salt and freshly ground black pepper, to taste
For Garnishing (Optional):
- 1/4 cup crumbled feta cheese
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon kalamata olives, pitted and sliced
How Much Time Will You Need?
This recipe takes about 10 minutes for preparation and 20-25 minutes for roasting. Total time is approximately 35-40 minutes, making it a quick and easy option for dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This temperature is perfect for roasting the chicken and veggies to a nice golden brown. Line a large sheet pan with parchment paper or lightly grease it to prevent sticking.
2. Make the Marinade:
In a small bowl, combine the extra virgin olive oil, freshly squeezed lemon juice, minced garlic, dried oregano, thyme or Italian seasoning, paprika, salt, and pepper. Whisk everything together until well mixed.
3. Arrange Chicken and Vegetables:
Place the chicken breasts evenly on the sheet pan. Surround them with the sliced zucchini, cherry tomatoes, and thinly sliced red onion. It’s okay if they touch a little; just make sure there’s enough space for everything to roast well!
4. Drizzle and Toss:
Evenly drizzle the prepared olive oil mixture over the chicken and vegetables. Use a spatula or tongs to toss the veggies gently until they are coated with the marinade, keeping the chicken separate from the vegetables.
5. Roast it Up:
Place the pan in the preheated oven and roast for 20-25 minutes. Check the chicken for an internal temperature of 165°F (74°C) and the vegetables should be tender and slightly caramelized. If needed, you can roast them a little longer for a more golden finish.
6. Add Garnishes:
Once cooked, remove the pan from the oven and sprinkle any desired feta cheese and kalamata olives over the top. This will give it an extra burst of flavor!
7. Serve and Enjoy:
Garnish with freshly chopped parsley and serve the delicious meal immediately. This dish is great on its own, or paired with warm pita bread or a refreshing salad.
This one-pan Mediterranean chicken and zucchini recipe is bursting with fresh, bright flavors and requires minimal prep and cleanup—perfect for an easy weeknight dinner!
FAQ for Easy Sheet Pan Mediterranean Chicken with Zucchini
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but it’s best to fully thaw it before cooking. Thaw the chicken in the fridge overnight or submerge it in cold water for a quicker option. Pat it dry before seasoning to get a better sear!
How Can I Prepare This Meal in Advance?
You can marinate the chicken and chop the vegetables up to 24 hours ahead. Store everything in an airtight container in the refrigerator. When you’re ready to cook, just arrange and roast as directed!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm in the microwave or oven at low heat until heated through. You can add a splash of olive oil to keep it moist!
What Are Some Good Side Dishes to Pair With This Meal?
This dish pairs wonderfully with rice or quinoa to soak up the juices. A side salad or steamed vegetables will also complement the Mediterranean flavors beautifully. You could even serve it with warm pita bread for extra goodness!
