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Sheet Pan Mediterranean Chicken and Zucchini

Sheet pan Mediterranean chicken and zucchini with golden roasted chicken thighs surrounded by zucchini, cherry tomatoes, and kalamata olives. Roasted at high heat and finished with lemon herb olive oil, feta crumble, and fresh parsley for a one-pan dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Cuisine: Mediterranean
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

boneless chicken thighs
  • 1.5 lb boneless chicken thighs
zucchini
  • 2 medium zucchini sliced into half-moons
cherry tomatoes
  • 1 cup cherry tomatoes
kalamata olives
  • 0.5 cup kalamata olives halved
feta cheese
  • 0.5 cup feta cheese crumbled
olive oil
  • 3 tbsp olive oil
garlic
  • 3 cloves garlic minced
lemon
  • 1 lemon juiced and zested
dried oregano
  • 1 tsp dried oregano
dried thyme
  • 1 tsp dried thyme
salt
  • salt to taste
black pepper
  • black pepper to taste
fresh parsley
  • fresh parsley for garnish

Equipment

  • 1 sheet pan

Method
 

Prep and flavor
  1. Preheat oven to 425°F and line a sheet pan with foil. Visual cue: foil should be smooth and ready to catch drips.
  2. Whisk olive oil, minced garlic, lemon juice, lemon zest, oregano, thyme, salt, and pepper together. Visual cue: mixture looks uniform and glossy.
Assemble on the sheet pan
  1. Toss chicken thighs in half the lemon herb mixture and arrange on the sheet pan. Visual cue: chicken sits in a single layer with some space between pieces.
  2. Toss zucchini and cherry tomatoes in the remaining mixture and scatter around the chicken. Visual cue: vegetables are evenly coated, with tomatoes visible among the zucchini.
  3. Add kalamata olives to the pan. Visual cue: olives are distributed so they roast alongside the vegetables.
Roast and finish
  1. Roast for 22–25 minutes until chicken is cooked and vegetables are caramelized. Visual cue: zucchini edges turn golden and chicken tops look browned.
  2. Top with crumbled feta and fresh parsley and serve immediately. Visual cue: feta softens slightly on warm surfaces and parsley looks fresh-green.

Notes

Pro tip: Don’t crowd the pan—leave a little space so zucchini caramelizes instead of steaming. Store leftovers in the refrigerator up to 3 days in an airtight container; reheat on a sheet pan or in a hot oven until warmed through. Freezing is not recommended for best texture. Dietary swap: use dairy-free feta to keep the same lemon-herb and briny olive flavor profile.