Name: Sheet Pan Mediterranean Chicken & Zucchini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1.5 lb boneless, skinless chicken thighs (or breasts), patted dry; 3 medium zucchini, sliced into 1/2-inch half-moons; 1 small red onion, cut into wedges; 1 cup cherry tomatoes (optional); 2 tbsp extra-virgin olive oil; 1 lemon, zest and 2 tbsp juice; 3 garlic cloves, minced; 1.5 tsp dried oregano; 1 tsp smoked paprika; 1/2 tsp dried thyme; 3/4 tsp kosher salt, plus more to taste; 1/2 tsp black pepper; 1/4 tsp red pepper flakes (optional); 1/4 cup pitted kalamata olives (optional); 2 tbsp chopped fresh parsley, for finishing; 2 oz feta, crumbled (optional)

Description

A quick, one-pan Mediterranean bake with tender chicken, caramelized zucchini, lemon, oregano, and garlic. Minimal prep, big flavor, and easy cleanup for busy weeknights.

Ingredients

Scale

1.5 lb boneless, skinless chicken thighs (or breasts), patted dry

3 medium zucchini, sliced into 1/2-inch half-moons

1 small red onion, cut into wedges

1 cup cherry tomatoes (optional)

2 tbsp extra-virgin olive oil

1 lemon, zest and 2 tbsp juice

3 garlic cloves, minced

1.5 tsp dried oregano

1 tsp smoked paprika

1/2 tsp dried thyme

3/4 tsp kosher salt, plus more to taste

1/2 tsp black pepper

1/4 tsp red pepper flakes (optional)

1/4 cup pitted kalamata olives (optional)

2 tbsp chopped fresh parsley, for finishing

2 oz feta, crumbled (optional)

Instructions

1. Preheat oven to 400 F and line a large rimmed sheet pan with parchment for easy cleanup.

2. In a large bowl, whisk olive oil, lemon zest and juice, garlic, oregano, paprika, thyme, salt, pepper, and red pepper flakes.

3. Add zucchini, onion, and tomatoes to the bowl; toss to coat. Transfer veggies to the sheet pan and spread out.

4. Add chicken to the same bowl and coat in remaining marinade.

5. Nestle chicken among the veggies; avoid crowding so everything roasts, not steams.

6. Bake 25–30 minutes, stirring veggies once, until chicken reaches 165 F and zucchini is tender.

7. Optional: Scatter olives and broil 2–3 minutes to lightly crisp edges; watch closely.

8. Finish with parsley (and feta if using). Taste and adjust salt, then serve with lemon wedges.

Prep Time: 15 minutes
Cook Time: 30 minutes

Nutrition

Calories: 380 kcal
Sodium: 680 mg
Fat: 18 g
Carbohydrates: 13 g
Protein: 34 g