Sheet Pan Mediterranean Chicken (Printable Version)
One-pan roast of chicken, zucchini, peppers, olives and feta, brightened with lemon and herbs.
# 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 cloves garlic, 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
# Directions:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or lightly oil the surface.
02 - In a large mixing bowl, thoroughly whisk olive oil, lemon juice and zest, minced garlic, dried oregano, thyme, smoked paprika, sea salt, and black pepper until combined.
03 - Add chicken breasts to the marinade, coating evenly. Let stand for 10 minutes while preparing vegetables.
04 - Arrange zucchini, bell pepper, red onion, and cherry tomatoes evenly on the prepared sheet pan. Drizzle lightly with olive oil and season with salt and pepper. Toss vegetables gently to coat.
05 - Place marinated chicken breasts among the vegetables on the sheet pan. Pour any remaining marinade over all ingredients.
06 - Roast in the preheated oven for 25 to 30 minutes, until the chicken is cooked through (internal temperature reaches 165°F) and vegetables are tender and golden.
07 - Remove pan from oven. Scatter Kalamata olives and crumbled feta cheese over the top, then sprinkle with fresh parsley. Serve immediately, spooning pan juices over each serving.
# Expert Advice:
01 -
- The roasted veggies soak up every bit of marinade, so each bite bursts with flavor—a detail guests always comment on as a surprise twist.
- It's a fuss-free dinner with almost no cleanup, but still feels inviting and vibrant, perfect for sharing or batch-cooking ahead.
02 -
- If you crowd the pan, the veggies steam instead of roast—leave a little space for the best caramelized bits.
- Slicing zucchini too thin makes it disappear into mush, but thicker cuts keep their bite.
03 -
- Space the chicken and veggies so they brown instead of steam—it’s the trick to unbeatable texture.
- Rubbing dried herbs between your palms before adding really amps up their aroma and flavor.