Mediterranean Chicken and Zucchini Sheet Pan is a simple and colorful meal that brings together juicy chicken pieces, tender zucchini, and a mix of bright Mediterranean flavors like garlic, lemon, and herbs. Everything cooks together on one pan, which makes it perfect for a quick and healthy dinner with minimal cleanup.
I love making this dish when I want something that feels fresh but still filling. The chicken soaks up all the zesty flavors while roasting, and the zucchini gets just soft enough without losing its bite. It’s such an easy recipe to throw together on busy nights, and I usually add some olives or a sprinkle of feta cheese at the end to really make it special.
I like to serve this with warm pita bread or a simple side of rice to soak up all the tasty juices from the pan. It’s one of those meals where you don’t need a lot of extra sides because everything comes together in one dish. Plus, it always makes the kitchen smell amazing while it’s cooking!
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs are great for juicy meat and crispy skin. If you prefer leaner, use boneless, but roasting time may be shorter.
Zucchini: Fresh zucchini adds a tender bite. Yellow squash is a nice substitute if zucchinis aren’t available.
Kalamata Olives: These give a salty, tangy flavor. If you don’t like olives, try green olives or omit them, but they add a lot to the dish.
Feta Cheese: It’s creamy and salty, perfect for topping. Goat cheese or ricotta salata can work well too if needed.
Spices: Oregano and smoked paprika bring classic Mediterranean taste. Feel free to add a pinch of chili flakes if you like a bit of heat.
How Do You Get the Chicken Skin Crispy While Keeping Veggies Tender?
Here’s how I balance roasting chicken and vegetables perfectly on one pan:
- Dry the chicken skin well before applying marinade; moisture stops crisping.
- Rub most of the marinade on the chicken; keep some for the veggies to avoid sogginess.
- Place chicken skin side up and space thighs apart so heat circulates.
- Throw veggies around the chicken, but don’t overcrowd — this lets them roast, not steam.
- Roast at a high temp (425°F/220°C) so chicken crisps and veggies caramelize.
- If veggies finish cooking earlier, you can remove them before chicken is done to avoid mushiness.
Equipment You’ll Need
- Large sheet pan – I prefer a sturdy one with sides to hold everything without spilling, making baking easy and mess-free.
- Small bowl – for mixing the marinade, keeping ingredients organized.
- Knife and chopping board – to slice zucchini, red onion, and lemon neatly and safely.
- Meat thermometer – to check chicken is cooked through without guesswork.
- Tongs or a spatula – for turning and arranging the chicken and veggies on the pan.
Flavor Variations & Add-Ins
- Swap chicken thighs for chicken breasts for a leaner option; reduce roasting time slightly.
- Add chopped artichoke hearts or roasted red peppers for extra Mediterranean flavor.
- Sprinkle with toasted pine nuts or chopped walnuts to add crunch and richness.
- Include a dash of cinnamon or coriander in the spice mix for a different aromatic twist.
Mediterranean Chicken and Zucchini Sheet Pan
Ingredients You’ll Need:
For the Chicken & Veggies:
- 4 bone-in, skin-on chicken thighs
- 2 medium zucchinis, sliced into rounds
- 1 pint cherry tomatoes
- 1 small red onion, sliced into wedges
- 1 lemon, sliced
- 1/3 cup Kalamata olives, pitted
- 1/3 cup crumbled feta cheese
For the Marinade & Seasoning:
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- Salt and freshly ground black pepper, to taste
- Fresh dill or parsley, chopped, for garnish
Time Needed:
It takes about 10-15 minutes to prep the ingredients and mix the marinade, then 35-40 minutes to roast everything in the oven. So, plan for roughly 50-55 minutes total from start to serve.
Step-by-Step Instructions:
1. Prepare Your Oven and Sheet Pan:
Start by preheating your oven to 425°F (220°C). Line a large sheet pan with parchment paper or give it a light grease to prevent sticking.
2. Make the Marinade:
In a small bowl, stir together olive oil, minced garlic, dried oregano, smoked paprika, ground cumin, salt, and pepper until well combined. This creates a fragrant Mediterranean marinade that will flavor the chicken and vegetables.
3. Marinate the Chicken:
Pat the chicken thighs dry with paper towels so the skin will crisp up nicely. Rub about two-thirds of your marinade all over the chicken, coating thoroughly. Keep the remaining marinade for the veggies.
4. Arrange Chicken on the Pan:
Place the chicken thighs on the sheet pan, skin side up, spaced apart so heat circulates evenly for crispy skin and thorough cooking.
5. Toss and Add Vegetables:
In a large bowl, combine the zucchini slices, cherry tomatoes, red onion wedges, lemon slices, and Kalamata olives. Toss them with the remaining marinade to coat. Spread this mix evenly around and between the chicken on the sheet pan.
6. Roast Everything:
Put the sheet pan in your preheated oven and roast for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and nicely browned.
7. Finish with Feta and Herbs:
Remove the pan from the oven and sprinkle crumbled feta cheese over the entire dish. Garnish with chopped fresh dill or parsley to add fresh color and flavor.
8. Serve and Enjoy:
Serve the meal warm, straight from the pan. It’s delicious alongside warm pita bread or rice to soak up all the tasty juices.
Can I Use Boneless Chicken Instead of Bone-In Thighs?
Yes! Boneless, skinless chicken thighs or breasts can be used for a leaner option. Just reduce the roasting time to about 25-30 minutes and keep an eye on them to avoid drying out.
Can I Make This Recipe Ahead of Time?
Absolutely! You can marinate the chicken and veggies in advance and keep them covered in the fridge for up to 24 hours. Roast everything fresh when you’re ready to eat for the best texture and flavor.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, adding a splash of water or olive oil if the veggies seem dry.
What Can I Serve with Mediterranean Chicken and Zucchini Sheet Pan?
This dish pairs wonderfully with warm pita bread, couscous, rice, or a light green salad to round out the meal.