Sheet Pan Mediterranean Chicken (Print View)
One-pan Mediterranean chicken with zucchini, peppers, tomatoes, olives and feta for a quick, flavorful weeknight meal.
# What You'll Need:
→ Protein
01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)
→ Vegetables
02 - 2 medium zucchinis, sliced into half-moons
03 - 1 red bell pepper, sliced
04 - 1 red onion, cut into wedges
05 - 1 cup cherry tomatoes, halved
→ Marinade & Seasonings
06 - 3 tablespoons olive oil
07 - 3 cloves garlic, minced
08 - Juice and zest of 1 lemon
09 - 2 teaspoons dried oregano
10 - 1 teaspoon dried thyme
11 - 1 teaspoon smoked paprika
12 - 3/4 teaspoon sea salt
13 - 1/2 teaspoon freshly ground black pepper
→ Garnish
14 - 1/2 cup pitted Kalamata olives, halved
15 - 1/3 cup crumbled feta cheese
16 - 2 tablespoons chopped fresh parsley
# How to Make:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or lightly coat with oil.
02 - Whisk together olive oil, lemon juice and zest, minced garlic, oregano, thyme, smoked paprika, sea salt, and black pepper in a large mixing bowl.
03 - Add chicken breasts to the bowl and toss until thoroughly coated. Let sit to marinate while vegetables are prepared, about 10 minutes.
04 - Distribute zucchini, bell pepper, red onion, and cherry tomatoes evenly over the prepared sheet pan. Drizzle lightly with additional olive oil and season with salt and pepper. Gently toss to combine.
05 - Nestle marinated chicken breasts among the vegetables. Pour any remaining marinade evenly over the contents of the pan.
06 - Roast for 25 to 30 minutes or until the chicken reaches an internal temperature of 165°F and vegetables are tender and golden.
07 - Remove pan from oven. Scatter Kalamata olives and crumbled feta evenly over the chicken and vegetables. Sprinkle with chopped fresh parsley.
08 - Serve immediately. Spoon pan juices over the chicken and vegetables before enjoying.
# Expert Suggestions:
01 -
- The marinade makes even last-minute chicken taste like it sat for hours soaking up sunshine and herbs.
- One sheet pan means fewer dishes and more time to relax after dinner.
02 -
- I tried crowding too many veggies once—everything steamed instead of roasting.
- Letting the chicken rest in the marinade while prepping veggies doubles the flavor payoff in less time.
03 -
- Cut all your veggies in similar sizes so they roast evenly.
- Plan for a little extra resting time—just a couple minutes before serving makes each bite juicier.