Mediterranean Chicken and Zucchini Sheet Pan is a simple, colorful meal that brings together juicy chicken pieces, tender zucchini slices, and a mix of bright Mediterranean flavors like garlic, lemon, and herbs. Everything cooks together on one pan, making it an easy and flavorful dish that’s perfect for a quick weeknight dinner.
I love this recipe because it’s so hands-off once it’s in the oven, but it still feels fresh and homemade. The chicken comes out golden and juicy, while the zucchini softens just the right amount without getting mushy. I like to toss everything in a little olive oil and sprinkle some oregano or thyme for that classic taste. It’s like a little Mediterranean vacation on your plate!
One of my favorite ways to serve this dish is with some warm bread or over a bed of rice or couscous to soak up all the tasty juices. It’s healthy, filling, and comes together quickly, which means more time to relax after dinner. Plus, it’s great as leftovers, so I often make a big batch to enjoy over a couple of days.
Key Ingredients & Substitutions
Chicken thighs: Bone-in, skin-on thighs give great flavor and stay juicy. If you prefer leaner meat, use boneless skinless chicken breasts but watch cooking time—it’s shorter.
Zucchini: Adds fresh, tender texture. If zucchini is out of season, try yellow summer squash as a similar mild alternative.
Cherry tomatoes: They roast beautifully and sweeten up. You can swap for grape tomatoes if needed, as they roast similarly.
Kalamata olives: These bring a salty, briny punch. If you can’t find them, black olives or green olives work but change flavor slightly.
Feta cheese: Adds creaminess and tang. For dairy-free options, omit or try a vegan feta alternative. Goat cheese can be a nice substitute too.
Herbs & lemon: Oregano, thyme, lemon zest and juice brighten and bring classic Mediterranean flavors. Fresh herbs can be used instead of dried for more aroma.
How Can I Get Crispy Skin on the Chicken While Keeping Veggies Tender?
Crispy chicken skin needs high heat and space on the pan to roast without steaming. Here’s what works:
- Pat chicken dry with paper towels before marinating. Moisture prevents crisping.
- Use a hot oven (425°F/220°C) and place chicken skin-side up on top of veggies.
- Don’t overcrowd the pan. Give chicken pieces space so warm air circulates.
- Roast for full 35-40 minutes to render fat and crisp skin fully.
- If skin isn’t crispy enough at the end, switch to broil for the last 2-3 minutes—watch carefully so it doesn’t burn.
- The veggies roast nicely underneath, absorbing chicken juices, so they stay tender and flavorful.
Equipment You’ll Need
- Sheet pan – I recommend a large, sturdy sheet pan to hold all ingredients without crowding, for even roasting.
- Mixing bowl – perfect for whisking together the marinade and tossing the vegetables.
- Measuring spoons and cups – help you get the perfect amounts of herbs, lemon, and oil.
- Sharp knife and cutting board – essential for slicing zucchini, onions, and preparing garlic.
- Tongs or spatula – for tossing vegetables and placing chicken on the pan without messing up the crispy skin.
Flavor Variations & Add-Ins
- Swap chicken thighs for drumsticks or breasts for different textures and cooking times. Breasts cook faster, so adjust time accordingly.
- Include bell peppers or artichoke hearts for extra color and flavor. They roast well alongside the other veggies.
- Sprinkle chopped fresh basil or mint after cooking to add a bright, herbal note.
- Use lemon zest and juice with different herbs like rosemary or parsley for varied Mediterranea flavors.
Mediterranean Chicken and Zucchini Sheet Pan
Ingredients You’ll Need:
For The Chicken and Vegetables:
- 8 bone-in, skin-on chicken thighs
- 2 medium zucchinis, sliced into ½-inch rounds
- 1 pint cherry tomatoes
- 1 small red onion, cut into wedges
- 1 cup kalamata olives, pitted
- 3/4 cup crumbled feta cheese
For The Marinade:
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- Juice and zest of 1 lemon
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and black pepper to taste
For Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and toss everything together, plus 35-40 minutes roasting time. So, expect around 50-55 minutes total from start to finish. It’s an easy, mostly hands-off meal once in the oven!
Step-by-Step Instructions:
1. Prepare Oven and Marinade:
Preheat your oven to 425°F (220°C). Lightly grease or line a large sheet pan with parchment paper to make cleanup easier. In a large bowl, whisk together olive oil, minced garlic, lemon juice and zest, oregano, thyme, salt, and pepper to make your flavorful marinade.
2. Marinate The Chicken:
Add the chicken thighs to the marinade and toss them well so each piece is nicely coated. Let them marinate for at least 10 minutes while you prep the veggies. This helps the chicken soak up all those bright Mediterranean flavors.
3. Arrange Vegetables:
Spread the zucchini slices, cherry tomatoes, red onion wedges, and kalamata olives evenly across the sheet pan. Drizzle about half of the leftover marinade over the vegetables and toss gently to coat them.
4. Add Chicken and Roast:
Place the marinated chicken thighs skin side up on top of the vegetables. Roast everything together in the preheated oven for 35-40 minutes, until the chicken is golden and cooked through (internal temperature should reach 165°F or 74°C) and the veggies are tender.
5. Finish and Serve:
Take the sheet pan out of the oven and sprinkle crumbled feta cheese over the warm dish. Garnish with fresh chopped parsley for a burst of color and freshness. Serve hot with warm bread, rice, or couscous to soak up the delicious juices.
Can I Use Boneless, Skinless Chicken Instead of Thighs?
Yes, you can substitute boneless, skinless chicken breasts or thighs. Just keep in mind they may cook faster, so start checking for doneness around 25-30 minutes to avoid drying out.
Can I Prep This Recipe Ahead of Time?
Absolutely! You can marinate the chicken and chop the vegetables a few hours or even a day ahead. Keep everything covered in the fridge, then assemble and roast when ready.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in the oven or microwave until heated through.
What Can I Serve with This Mediterranean Sheet Pan Dinner?
This dish pairs beautifully with couscous, rice, or warm crusty bread to soak up the flavorful pan juices. A simple green salad is also a refreshing side.