All the sunny flavors of the Mediterranean meet weeknight ease in this juicy, lemony sheet pan supper. Tender chicken, sweet zucchini, briny olives, and creamy feta roast together until caramelized and irresistible. Minimal prep, one pan, big flavor.
| Prep | 15 minutes |
| Marinate | 15 to 30 minutes |
| Cook | 20 to 25 minutes |
| Serves | 4 |
Why You’ll Love This Sheet Pan Mediterranean Chicken & Zucchini
- One pan, easy cleanup, and family approved.
- Bright lemon garlic marinade that guarantees juicy chicken.
- Balanced meal with protein, veggies, and healthy fats.
- Ready in about 35 minutes and perfect for meal prep.
- Flexible with pantry spices and simple swaps.
Sheet Pan Mediterranean Chicken & Zucchini Ingredients & Substitutions
- 1.5 lb boneless skinless chicken thighs, trimmed. Substitute: chicken breasts or tenders, adjust time.
- 2 medium zucchini, halved lengthwise and sliced into 1/2 inch half moons. Substitute: yellow squash.
- 1 small red onion, cut into 8 wedges. Substitute: shallots.
- 1 cup cherry tomatoes, optional but delicious.
- 1/3 cup pitted Kalamata olives. Substitute: green olives or capers.
- 3 tbsp extra virgin olive oil for marinade, plus 1 tbsp for veggies.
- Zest of 1 lemon and 3 tbsp fresh lemon juice.
- 3 garlic cloves, finely grated or minced.
- 2 tsp dried oregano. Substitute: 1 tbsp fresh oregano or 1 tbsp zaatar for a twist.
- 1 tsp smoked paprika. Substitute: sweet paprika.
- 1/2 tsp ground cumin, optional for warmth.
- 1 tsp kosher salt, plus more to taste.
- 1/2 tsp black pepper.
- 1 tbsp red wine vinegar, optional for extra tang.
- Pinch red pepper flakes, optional.
- Finishers: 1/3 cup crumbled feta, 2 tbsp chopped parsley or dill, lemon wedges.
All ingredients are naturally gluten free. For dairy free, simply omit feta.
Step-by-Step Instructions to Make Sheet Pan Mediterranean Chicken & Zucchini
Preheat and Prepare the Pan
Heat oven to 425 F with the rack in the center. Line a rimmed sheet pan with parchment for easier cleanup.
Whisk the Lemony Herb Marinade
In a bowl, whisk olive oil, lemon zest and juice, garlic, oregano, paprika, cumin, red wine vinegar, salt, pepper, and red pepper flakes.
Marinate the Chicken
Pat chicken dry and add to the bowl. Toss to coat and marinate 15 to 30 minutes at room temperature, or up to 24 hours refrigerated. If chilling, bring toward room temp while the oven heats.
Toss the Veggies
On the sheet pan, combine zucchini, red onion, and tomatoes with 1 tbsp olive oil, a pinch of salt and pepper. Spread in a single layer for good browning.
Arrange and Roast
Nestle chicken pieces on top of the vegetables, letting excess marinade drip off into the bowl but keeping a light coating. Roast 20 to 25 minutes until the chicken is golden and reaches 165 F in the thickest part and zucchini is tender with caramelized edges. Add olives for the last 5 minutes to warm.
Finish and Serve
Optional: broil 1 to 2 minutes for extra color. Rest 5 minutes, then shower with feta and herbs and squeeze fresh lemon over everything. Taste and adjust salt.
Tips for Success
- Cut zucchini 1/2 inch thick so it stays tender crisp without turning mushy.
- Do not overcrowd. If your pan is small, use two pans or roast in batches.
- Dry chicken well before marinating for better browning.
- Use an instant read thermometer and pull at 165 F for juicy results.
- For chicken breasts, choose evenly sized pieces or pound to even thickness and start checking at 18 minutes.
Variations of Sheet Pan Mediterranean Chicken & Zucchini
- Spice route: swap oregano and paprika for 1 tbsp zaatar or 2 tsp harissa paste.
- Add starch: toss 1 lb small potatoes or parboiled cauliflower florets on the pan and roast a few minutes before adding chicken.
- Protein swap: try shrimp (roast veggies 12 minutes, add shrimp for 6 to 8 minutes) or firm tofu cubes.
- Veggie swap: use bell peppers, eggplant cubes, or asparagus in place of some zucchini.
- Dairy free: skip feta and add toasted pine nuts for richness.
Serving Suggestions: What to Pair with Sheet Pan Mediterranean Chicken & Zucchini
- Garlicky tzatziki or a quick yogurt lemon sauce.
- Herbed couscous, lemon rice, or orzo with parsley.
- Classic Greek salad and warm pita or flatbread.
- Quinoa with a drizzle of good olive oil and a pinch of sumac.
Storage & Reheating Instructions
Refrigerate leftovers in an airtight container for 3 to 4 days. Zucchini is best fresh but reheats well once.
- Oven: 350 F for 8 to 10 minutes until hot.
- Air fryer: 350 F for 4 to 6 minutes.
- Microwave: 60 to 90 seconds with a splash of water, then finish under the broiler for 1 minute if you like extra char.
Freezing: Cooked chicken freezes up to 2 months. Zucchini softens when frozen, so freeze chicken separately when possible. Reheat to 165 F.
Memories Made Around the Table
This recipe takes me back to a hillside taverna where dinner was simply grilled chicken, zucchini, and a lemon that tasted like sunshine. One pan brings that feeling home on a Tuesday night.
FAQs
Can I use chicken breasts instead of thighs?
Yes. Use 1.5 lb breasts, pounded to even thickness. Roast 18 to 22 minutes, checking for 165 F. Rest 5 minutes before slicing.
How do I keep the zucchini from getting soggy?
Cut it thicker, do not crowd the pan, and roast hot at 425 F. Salt just before roasting and space pieces so steam can escape. Convection on is great if you have it.
Can I make this ahead?
Marinate chicken up to 24 hours. Chop zucchini up to 1 day early and store wrapped in a towel in a container to wick moisture. Roast just before serving.
Is it spicy?
Only if you add red pepper flakes or harissa. Keep it mild or dial up the heat to taste.
How can I double the recipe?
Use two sheet pans and rotate halfway through roasting. Avoid stacking everything on one pan or you will steam instead of roast.
Final Thoughts
Simple ingredients, high heat, and a bright lemony finish make this sheet pan Mediterranean chicken and zucchini a reliable go to. Keep it in your rotation and dress it up with herbs, feta, and a squeeze of lemon for instant dinner joy.
Sheet Pan Mediterranean Chicken & Zucchini
Equipment
- 1 rimmed sheet pan
- 1 Parchment Paper (optional)
- 1 Mixing Bowl
- 1 Whisk
- 1 Instant-read thermometer (optional)
Ingredients
Chicken & Vegetables
- 1.5 lb boneless skinless chicken thighs trimmed
- 2 zucchini medium; halved lengthwise and sliced into 1/2-inch half moons
- 1 small red onion cut into 8 wedges
- 1 cup cherry tomatoes optional
- 0.33 cup Kalamata olives pitted
- 1 tbsp extra virgin olive oil for vegetables
Marinade & Finish
- 3 tbsp extra virgin olive oil for marinade
- 1 lemon zest from 1 lemon
- 3 tbsp lemon juice fresh
- 3 cloves garlic finely grated or minced
- 2 tsp dried oregano
- 1 tsp smoked paprika
- 0.5 tsp ground cumin optional
- 1 tsp kosher salt plus more to taste
- 0.5 tsp black pepper
- 1 tbsp red wine vinegar optional
- 1 pinch red pepper flakes optional
- 0.33 cup feta cheese crumbled, for serving
- 2 tbsp fresh parsley or dill chopped, for serving
- 1 lemon wedges for serving
Instructions
Prep & Marinate
- Heat oven to 425 F with the rack in the center. Line a rimmed sheet pan with parchment for easier cleanup.
- In a bowl, whisk olive oil, lemon zest and juice, garlic, oregano, paprika, cumin, red wine vinegar, salt, pepper, and red pepper flakes.
- Pat chicken dry and add to the bowl. Toss to coat and marinate 15 to 30 minutes at room temperature, or up to 24 hours refrigerated. If chilling, bring toward room temp while the oven heats.
Roast & Serve
- On the sheet pan, combine zucchini, red onion, and tomatoes with 1 tbsp olive oil, a pinch of salt and pepper. Spread in a single layer for good browning.
- Nestle chicken pieces on top of the vegetables, letting excess marinade drip off into the bowl but keeping a light coating. Roast 20 to 25 minutes until the chicken is golden and reaches 165 F in the thickest part and zucchini is tender with caramelized edges. Add olives for the last 5 minutes to warm.
- Optional: broil 1 to 2 minutes for extra color. Rest 5 minutes, then shower with feta and herbs and squeeze fresh lemon over everything. Taste and adjust salt.