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Sheet Pan Mediterranean Chicken and Zucchini

Sheet Pan Mediterranean Chicken and Zucchini roasts juicy chicken thighs with tender zucchini, cherry tomatoes, and briny olives all on one pan. Olive oil, garlic, and Mediterranean herbs coat everything for a flavorful, easy weeknight dinner with caramelized edges.
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Prep Time 15 minutes
Cook Time 32 minutes
Total Time 47 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 660
Ingredients Equipment Method Notes

Ingredients
  

Chicken and vegetables
  • 2 lb boneless skinless chicken thighs
  • 2 zucchini
  • 1 pint cherry tomatoes
  • 1 red bell pepper
  • 0.5 red onion
  • 0.5 cup Kalamata olives
Seasoning and finishing
  • 3 tbsp olive oil
  • 4 garlic minced
  • 2 tsp Italian seasoning
  • 1 tsp dried oregano
  • 1 tsp paprika
  • 0.5 tsp cumin
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 cup crumbled feta cheese
  • 2 tbsp chopped fresh parsley
  • 1 lemon wedges for serving

Equipment

  • 1 sheet pan

Method
 

Prep and season
  1. Preheat oven to 425°F (220°C).
  2. Line a large sheet pan with parchment paper.
  3. In a large bowl, whisk together olive oil, garlic, Italian seasoning, oregano, paprika, cumin, salt, and black pepper.
  4. Add chicken, zucchini, cherry tomatoes, red bell pepper, red onion, and Kalamata olives. Toss until evenly coated.
Roast
  1. Spread everything in a single layer on the prepared sheet pan. Keep pieces spaced for even browning.
  2. Roast for 25–30 minutes, until the chicken reaches an internal temperature of 165°F (74°C).
  3. Sprinkle with crumbled feta cheese and return to the oven for 2 minutes. Roast just until feta softens and warms.
Serve
  1. Garnish with chopped fresh parsley and serve immediately with lemon wedges.

Notes

Pro tip: slice zucchini thick half-moons so they roast tender without turning mushy, and keep the sheet pan in a single layer for better browning. Refrigerate leftovers up to 4 days. Freezing is not recommended due to zucchini texture. Dietary swap: use dairy-free feta or omit feta for a dairy-free version (add a pinch more lemon juice if you want extra brightness).