Mediterranean Chicken and Zucchini Sheet Pan is a simple, tasty meal that brings together juicy chicken pieces, fresh zucchini, and a mix of Mediterranean flavors like garlic, lemon, and herbs. Everything bakes together on one pan, making it easy to prepare and clean up. The chicken comes out tender and flavorful, while the zucchini adds a nice, light touch to the dish.
I love making this recipe when I want a healthy dinner that doesn’t take forever to cook. The best part is how all the flavors blend as the chicken and vegetables roast together, giving each bite a bit of sunshine from the lemon and earthiness from the herbs. I usually toss everything with a bit of olive oil before baking to get that perfect golden color and a little crisp on the edges.
My go-to way to serve this dish is with warm pita bread or a scoop of fluffy rice to soak up any juices left on the pan. It’s one of those meals that feels special but is so easy that it becomes a regular in the weeknight rotation. Plus, it’s a great way to get some veggies in without any fuss!
Key Ingredients & Substitutions
Chicken Thighs: These bring great flavor and stay juicy thanks to the skin and bone. If you prefer leaner meat, use boneless, skinless chicken breasts, but watch the cooking time to avoid drying out.
Zucchini: Adds color and a mild taste that balances the spices. You can swap zucchini for yellow squash or eggplant for a slightly different texture.
Kalamata Olives: These give a salty, tangy kick typical of Mediterranean dishes. If you can’t find Kalamatas, regular black olives or green olives also work well.
Feta Cheese: Adds creamy, tangy richness at the end. For a dairy-free option, skip the cheese or use a plant-based feta substitute.
How Do You Get Crispy Skin on Sheet Pan Chicken?
For crisp, golden chicken skin, follow these tips:
- Pat the chicken thighs dry with paper towels before marinating—moisture hinders crispiness.
- Arrange the chicken skin side up on the sheet pan, giving each piece space for air to circulate.
- Roast at a relatively high heat (425°F) and avoid covering the pan, which traps steam.
- Don’t baste or move the chicken during baking, so the heat can work evenly on the skin.
These simple steps ensure you get perfectly roasted chicken with a crispy skin and juicy inside every time.
Equipment You’ll Need
- Baking sheet – I like a large, rimmed sheet pan to give everything enough space and promote even roasting.
- Measuring spoons & cups – for accurately measuring spices, lemon juice, and oil.
- Small whisk or fork – to mix the marinade well.
- Kitchen tongs – useful for tossing vegetables and flipping the chicken if needed.
- Instant-read thermometer – to check when the chicken reaches 165°F and is fully cooked.
Flavor Variations & Add-Ins
- Replace chicken thighs with chicken breasts for a leaner version, just adjust cooking time so they don’t dry out.
- Add roasted potatoes or sweet potatoes for extra carbs and heartiness.
- Stir in sun-dried tomatoes or artichoke hearts for extra Mediterranean flavors.
- Sprinkle fresh herbs like basil or thyme instead of oregano for a different aromatic twist.
Mediterranean Chicken and Zucchini Sheet Pan
Ingredients You’ll Need:
For the Chicken and Vegetables:
- 6 bone-in, skin-on chicken thighs
- 2 medium zucchinis, sliced into ½-inch rounds
- 1 pint cherry tomatoes
- 1 large red onion, cut into wedges
- 2 cloves garlic, minced
- ⅓ cup Kalamata olives, pitted
For the Marinade & Topping:
- ¼ cup olive oil
- Juice of 1 lemon
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- ½ teaspoon ground cumin
- Salt and freshly ground black pepper, to taste
- ½ cup crumbled feta cheese
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 30–40 minutes to roast in the oven. In just under an hour, you’ll have a full, flavorful Mediterranean meal that’s easy and healthy to enjoy.
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it to prevent sticking.
2. Make the Marinade:
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, paprika, ground cumin, salt, and pepper until well combined.
3. Marinate the Chicken:
Place the chicken thighs in a large bowl. Pour half of the marinade over the chicken and toss well to coat each piece. Set the remaining marinade aside.
4. Arrange Chicken and Vegetables:
Lay the chicken thighs on the sheet pan, skin side up, giving them space. In the marinade bowl, add the zucchini slices, cherry tomatoes, and red onion wedges. Toss them with the reserved marinade until evenly coated.
Spread the marinated vegetables around and between the chicken on the sheet pan. Scatter the Kalamata olives evenly over the entire pan.
5. Roast and Finish:
Place the sheet pan in the oven and roast for 30–40 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 75°C) and the vegetables are tender with slightly caramelized edges.
Remove the pan from the oven. Sprinkle the crumbled feta cheese over the chicken and vegetables, then garnish with fresh chopped parsley.
6. Serve:
Serve your Mediterranean Chicken and Zucchini warm. It pairs beautifully with crusty bread, fluffy rice, or a crisp green salad for a complete and satisfying meal.
Can I Use Frozen Chicken Thighs for This Recipe?
Yes, you can use frozen chicken thighs, but make sure to fully thaw them in the refrigerator overnight before cooking. This ensures even cooking and helps achieve crispy skin.
Can I Substitute Other Vegetables for Zucchini?
Absolutely! Yellow squash, eggplant, or bell peppers make great alternatives and roast well alongside the chicken and tomatoes.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through.
Can I Make This Recipe Ahead of Time?
Yes, you can prepare the marinade and marinate the chicken a few hours or even the night before. Keep everything covered in the fridge until you’re ready to roast for more flavor.