This easy sheet pan Mediterranean chicken with zucchini is a colorful, tasty dish. Juicy chicken is roasted with fresh veggies, all drizzled in a zesty olive oil mix!
I’m a big fan of one-pan meals because less cleanup means more time enjoying food. Plus, who can resist that delicious aroma filling the kitchen? 😋
You just toss everything on a baking sheet, pop it in the oven, and you’re set! It’s perfect for busy nights when you want something healthy and delicious without all the fuss.
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are great for this recipe because they cook quickly and stay juicy. If you prefer dark meat, chicken thighs work well, too, just be prepared for a slightly longer cooking time.
Zucchini: Fresh zucchini adds a nice crunch and absorbs flavors beautifully. If zucchini isn’t available, you can substitute it with yellow squash or even bell peppers for a colorful twist.
Cherry Tomatoes: These offer sweetness and juicy bites. You can substitute with diced regular tomatoes if needed, but I suggest using cherry tomatoes for extra flavor.
Spices: The mix of dried oregano, thyme, and paprika adds a lovely Mediterranean flair. If you’re out of one, try using Italian seasoning or even a pinch of cumin for a different flavor profile.
Feta Cheese: Crumbled feta enhances the dish with a tangy touch. If you want a dairy-free option, consider substituting with a vegan feta or omitting it altogether; it’s still delicious!
How Do I Properly Roast Vegetables Alongside Chicken?
Roasting vegetables with chicken is quick and easy but requires attention to timing. Here are my tips for perfectly roasted veggies:
- Cut veggies into similar sizes for even cooking. This way, everything cooks at the same rate.
- Make sure to preheat your oven well; this helps veggies get a nice caramelization.
- Don’t overcrowd the pan. Give each piece space so they roast instead of steam.
- Check for doneness; vegetables should be tender and slightly golden on the edges, which usually takes around 25-30 minutes at 400°F.
By following these tips, your chicken and veggies will come out perfectly cooked and full of flavor every time!
Easy Sheet Pan Mediterranean Chicken with Zucchini
Ingredients You’ll Need:
For the Chicken and Vegetables:
- 4 boneless, skinless chicken breasts
- 2 medium zucchinis, sliced into rounds or half-moons
- 1 pint cherry tomatoes
- 1 red bell pepper, sliced
- 1/2 red onion, sliced
For the Marinade:
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin (optional)
- Salt and freshly ground black pepper, to taste
- Juice of 1 lemon
For Garnish:
- 1/4 cup crumbled feta cheese (optional)
- Fresh parsley or basil, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 25-30 minutes to roast in the oven, making it a quick and easy meal to enjoy. In total, you’ll need about 40 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This temperature is perfect for roasting chicken and vegetables to achieve a nice, golden brown finish.
2. Prepare the Marinade:
In a small bowl, whisk together the olive oil, minced garlic, dried oregano, thyme, paprika, cumin (if you’re using it), lemon juice, salt, and pepper. This flavorful mix will enhance the chicken and veggies beautifully!
3. Arrange the Ingredients:
Place the chicken breasts on the lined sheet pan. Surround the chicken with the sliced zucchinis, cherry tomatoes, red bell pepper, and red onion. Make sure to space everything out to allow even cooking.
4. Coat with Marinade:
Drizzle the olive oil and herb mixture over the chicken and vegetables equally. You can use a brush or your hands to ensure everything is well-coated, promoting maximum flavor.
5. Roast the Sheet Pan Meal:
Pop the sheet pan in the oven and roast for about 25-30 minutes. The chicken should reach an internal temperature of 165°F (74°C), and the vegetables will be tender and slightly caramelized.
6. Finish and Garnish:
Once you remove it from the oven, feel free to sprinkle some crumbled feta cheese and chopped parsley or basil over the top for extra flavor and a lovely presentation.
7. Serve and Enjoy!
Dish it out warm, spooning the roasted vegetables alongside the chicken. This meal goes perfectly with some couscous, rice, or crusty bread to soak up all that delicious juice!
Enjoy your homemade Mediterranean feast!
FAQ for Easy Sheet Pan Mediterranean Chicken with Zucchini
Can I Use Different Vegetables?
Absolutely! Feel free to swap out the zucchini, red bell pepper, and red onion for other vegetables like asparagus, broccoli, or carrots. Just keep in mind that different veggies may have varying cooking times, so adjust accordingly.
Can I Prepare This Dish in Advance?
Yes, you can prep the chicken and vegetables ahead of time! Just toss everything in the marinade a few hours or the night before and keep it in the fridge. When you’re ready, just arrange it on the sheet pan and roast as directed!
How Long Can I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in the oven or microwave until heated through. Enjoy it alongside some fresh salad for a quick meal!
Can I Freeze This Recipe?
Yes, you can freeze the uncooked marinated chicken and vegetables. Place them in a freezer-safe container for up to 3 months. When ready to use, thaw in the fridge overnight before roasting.
