Mediterranean Chicken and Zucchini Sheet Pan is an easy, tasty meal that brings together juicy chicken pieces, tender zucchini, and a burst of Mediterranean flavors like garlic, lemon, and herbs. It’s all roasted together on one pan, making dinner simple to prepare and cleanup a breeze.
I love making this dish when I want something healthy but still full of flavor without spending too much time in the kitchen. The smell while it cooks is amazing—the garlic and lemon mix with the chicken juices and zucchini to make everything taste fresh and bright. I find it’s a perfect weeknight recipe that feels a little special without any fuss.
My favorite way to serve this is straight from the pan with some warm pita bread or a side of fluffy rice to soak up all the delicious juices. It’s also great for leftovers the next day, which is always a win. If you want to add a little extra, a sprinkle of feta cheese or a dollop of cool tzatziki makes it even better.
Key Ingredients & Substitutions
Chicken Thighs: These give you juicy, tender meat and crispy skin when roasted. If you prefer, boneless skinless thighs or even chicken breasts work, but cook time may vary and the flavor might be less rich.
Zucchini: I like using fresh zucchini for its mild taste and texture. You could substitute with summer squash or eggplant for a slightly different twist.
Kalamata Olives: These add a salty, briny bite that balances the dish. If you don’t like olives, capers can be a good alternative, or leave them out if needed.
Feta Cheese: Crumbled feta adds a creamy, tangy finish. You can swap it with goat cheese or omit it if dairy-free.
Herbs and Lemon: Dried oregano and thyme give classic Mediterranean flavor, and fresh lemon juice brightens the dish. Fresh herbs like parsley or oregano work well if you have them on hand.
How Can You Get Crispy Chicken Skin and Tender Vegetables at the Same Time?
The key to crispy chicken skin and tender veggies in one pan is managing space and heat carefully!
- Make sure the chicken skin is patted dry before marinating—moisture prevents crisping.
- Use high oven heat (425°F/220°C) to roast so the skin gets crispy without drying out the chicken.
- Don’t overcrowd the pan—give chicken and veggies room so everything roasts evenly and steams less.
- Place chicken skin-side up on top of the veggies to let the juices flavor the vegetables but keep skin exposed to heat.
- Check vegetables halfway through and toss if necessary for even cooking.
Equipment You’ll Need
- Baking sheet: A large rimmed sheet pan lets everything roast evenly and makes cleanup simple.
- Mixing bowl: For whisking together the marinade ingredients—easy and mess-free.
- Pastry brush (optional): To lightly coat the chicken or vegetables with marinade for extra flavor and crispness.
- Meat thermometer: To ensure the chicken reaches a safe internal temperature of 165°F without overcooking.
- Cutting board and knife: For chopping vegetables and lemon slices—trust me, fresh cuts make a big difference!
Flavor Variations & Add-Ins
- Swap chicken thighs for bone-in chicken drumsticks or boneless breasts, depending on your preference or what you have.
- Mix in other vegetables like bell peppers, eggplant, or carrots for added color and flavor.
- Replace feta with crumbled goat cheese or sprinkle with chopped fresh herbs like basil or oregano just before serving.
- Add a pinch of red pepper flakes or smoked paprika to the marinade for a little heat and smoky depth.
Mediterranean Chicken and Zucchini Sheet Pan
Ingredients You’ll Need:
For the Chicken and Marinade:
- 6 bone-in, skin-on chicken thighs
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1 tbsp dried oregano
- 1 tsp dried thyme
- Salt and freshly ground black pepper, to taste
- Juice of half a lemon
For the Vegetables:
- 3 medium zucchinis, sliced into rounds or half-moons
- 1 pint cherry tomatoes
- 1 medium yellow onion, chopped into chunks
- 1 lemon, sliced into rounds
- ½ cup Kalamata olives, pitted
For the Finish:
- ⅓ cup crumbled feta cheese
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This dish takes about 15 minutes for prep and marinating, then 35-40 minutes to roast in the oven. Total cooking time is roughly 50-60 minutes, depending on how long you marinate the chicken. It’s a quick, hands-off meal perfect for busy days!
Step-by-Step Instructions:
1. Prepare the Oven and Marinade:
Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it. In a big bowl, mix olive oil, minced garlic, dried oregano, thyme, salt, pepper, and the juice from half a lemon. Stir well to make your flavorful marinade.
2. Marinate the Chicken:
Add the chicken thighs to the marinade, coating them thoroughly. Let the chicken sit for at least 15 minutes to soak up the flavors. If you have extra time, marinating for up to an hour will give even better results.
3. Arrange the Vegetables and Chicken:
Spread the sliced zucchini, chopped onion, and cherry tomatoes evenly across your prepared sheet pan. Place the marinated chicken thighs right on top. Scatter lemon slices and Kalamata olives all over the pan for extra zest and saltiness.
4. Roast to Perfection:
Put the sheet pan in the oven and roast for 35 to 40 minutes. Check that the chicken is cooked through (internal temperature should reach 165°F or 74°C), and the veggies are tender and slightly caramelized.
5. Add the Finishing Touches:
Take the pan out of the oven. Sprinkle crumbled feta cheese over the chicken and vegetables while everything is still warm. Garnish with freshly chopped parsley.
6. Serve and Enjoy:
Dish out this colorful, fragrant Mediterranean meal while warm. It’s wonderful served alongside warm pita bread or fluffy rice to soak up all the tasty juices.
Can I Use Boneless Chicken Instead of Bone-In Thighs?
Yes, you can use boneless, skinless chicken thighs or breasts. Keep in mind cooking time may be shorter—start checking for doneness around 25-30 minutes to avoid drying out the meat.
How Do I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, adding a splash of water or lemon juice if the chicken seems dry.
Can I Prepare This Dish Ahead of Time?
Absolutely! Marinate the chicken up to 24 hours ahead and keep it covered in the fridge. You can also chop vegetables and have everything ready to toss on the sheet pan when you’re ready to cook.
What If I Don’t Have Kalamata Olives?
If you don’t have Kalamata olives, you can substitute with green olives or capers for a similar salty, briny flavor, or simply leave them out if you prefer.
