Sheet Pan Mediterranean Chicken (Printable)
Lemony chicken roasted with zucchini, peppers, cherry tomatoes, olives and feta for an easy Mediterranean one-pan dinner.
# What You Need:
→ Protein
01 - 4 boneless, skinless chicken breasts (about 1.5 pounds)
→ 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 garlic cloves, 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 It:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or brush lightly with oil.
02 - In a mixing bowl, whisk together olive oil, lemon juice and zest, minced garlic, oregano, thyme, smoked paprika, salt, and black pepper.
03 - Add chicken breasts to the marinade and turn to evenly coat. Set aside to marinate while preparing vegetables, allowing at least 10 minutes.
04 - Arrange zucchini, red bell pepper, red onion, and cherry tomatoes in an even layer on the prepared sheet pan. Drizzle with additional olive oil and season with salt and pepper. Toss gently to combine.
05 - Nestle marinated chicken breasts among the vegetables. Pour any remaining marinade over the contents of the pan.
06 - Roast for 25 to 30 minutes, until the chicken is cooked through (internal temperature 165°F) and vegetables are tender and caramelized.
07 - Remove from oven and scatter olives and crumbled feta over the pan. Sprinkle with fresh parsley.
08 - Transfer chicken and vegetables to plates and spoon roasted pan juices over the top. Serve immediately.
# Expert Tips:
01 -
- Everything roasts on one pan, so cleanup is almost as fast as dinner disappears.
- The juicy chicken and colorful veggies really do soak up the bright Mediterranean marinade, and the leftovers are even better the next day.
02 -
- Trying to roast too many vegetables crowded everything and left them soggy—use your largest pan for the best results.
- The lemon zest made a world of difference when I finally stopped skipping it—don’t leave it out.
03 -
- If you have time, marinate the chicken up to an hour for even more flavor.
- Letting everything rest for a couple of minutes before serving lets the juices redistribute—worth the tiny wait.