Sheet Pan Mediterranean Chicken (Printable Version)
Tender roasted chicken, zucchini, olives and feta on a sheet pan for a bright, easy Mediterranean meal.
# What You'll Need:
→ Protein
01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)
→ 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
# How to Make It:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or lightly oil the surface.
02 - In a mixing bowl, whisk together 3 tablespoons olive oil, lemon juice and zest, minced garlic, dried oregano, thyme, smoked paprika, 3/4 teaspoon sea salt, and 1/2 teaspoon black pepper.
03 - Add chicken breasts to the marinade and toss well to coat. Allow to marinate for 10 minutes while preparing vegetables.
04 - Spread zucchini, red bell pepper, red onion, and cherry tomatoes evenly on the prepared sheet pan. Drizzle lightly with olive oil and sprinkle with salt and pepper. Toss vegetables gently to combine.
05 - Nestle the marinated chicken breasts among the vegetables. Pour the remaining marinade evenly over all contents.
06 - Place sheet pan in oven and roast for 25 to 30 minutes, until the chicken is cooked through (internal temperature reaches 165°F) and vegetables are tender and golden.
07 - Remove from oven. Scatter Kalamata olives and crumbled feta cheese over the entire pan. Sprinkle with chopped fresh parsley.
08 - Portion chicken and vegetables onto plates, spooning pan juices over the top. Serve immediately.
# Expert Tips:
01 -
- If you close your eyes and take a bite, you’ll swear you’re at a sunny seaside café.
- Clean up is almost as easy as the prep, which means more time to actually enjoy your meal.
02 -
- If you skip the parchment, the veggies might stick and lose their best edges—I learned that the hard way.
- Holding back the tomatoes until the halfway point keeps them juicy and prevents burning if your oven runs hot.
03 -
- Letting the chicken sit in the marinade for even 15 extra minutes makes a big difference in tenderness.
- If using a convection oven, check a few minutes early—things roast faster and darker.