This Easy Sheet Pan Mediterranean Chicken with Zucchini is a breeze to make! Juicy chicken roasted with fresh zucchini, sweet cherry tomatoes, and lovely olives brings sunny vibes to your dinner.
I love how everything cooks together on one pan—less fuss and easy cleanup! Plus, the tasty mix of spices makes it a winner at my table. Who doesn’t love a meal that tastes like a mini vacation? 🌞
Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are easy to cook and stay juicy. You could also use thighs if you prefer a richer flavor and slightly more moisture.
Zucchini: Fresh zucchini adds a lovely texture and mild taste. If zucchini isn’t on hand, try yellow squash, bell peppers, or even asparagus for a different spin.
Cherry Tomatoes: These provide sweetness and a burst of flavor. If you can’t find cherry tomatoes, regular tomatoes chopped into chunks work well. Canned diced tomatoes are another option in a pinch.
Kalamata Olives: Their briny flavor enhances the dish. If you prefer, substitute with green olives or leave them out for a dish that’s kid-friendly.
Spices: The mix of oregano, thyme, and paprika gives a wonderful Mediterranean touch. Feel free to experiment with Italian seasoning or herbes de Provence if those are your favorites!
How Do I Ensure the Chicken Is Perfectly Cooked?
Getting perfectly cooked chicken is all about timing and temperature. Here’s how to nail it:
- Use a meat thermometer: The internal temperature should reach 165°F (75°C). This guarantees safety and juiciness.
- If you use thicker chicken breasts, you might need a few more minutes. Always check the thickest part.
- Let it rest: After taking the chicken out of the oven, let it rest for 5 minutes. This helps retain those delicious juices!
By following these tips, you’ll enjoy tender, flavorful chicken every time. Happy cooking!
Easy Sheet Pan Mediterranean Chicken with Zucchini
Ingredients You’ll Need:
For The Main Dish:
- 4 boneless, skinless chicken breasts
- 2 medium zucchinis, sliced into half-moons
- 1 cup cherry tomatoes
- 1/2 cup Kalamata olives, pitted and halved
- 3 cloves garlic, minced
For The Seasoning:
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and pepper, to taste
For Garnishing:
- 1 lemon, sliced
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious sheet pan dish takes about 10 minutes to prep and 25-30 minutes to cook, making the total time approximately 40 minutes. It’s perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This ensures your chicken and veggies cook evenly and come out perfectly roasted.
2. Prepare the Seasoning:
In a large mixing bowl, combine the olive oil, minced garlic, dried oregano, thyme, paprika, crushed red pepper flakes (if you like it spicy), salt, and pepper. Mix well to create a tasty marinade.
3. Coat the Chicken:
Add the chicken breasts to the bowl and toss them around until they’re evenly coated with the seasoning mixture. This will give your chicken lots of flavor!
4. Arrange on the Sheet Pan:
Place the seasoned chicken breasts on a large sheet pan. Make sure there’s some space between each piece so they roast evenly.
5. Add the Vegetables:
Scatter the sliced zucchini, cherry tomatoes, and Kalamata olives around the chicken on the sheet pan. These veggies will roast beautifully in the oven.
6. Drizzle and Garnish:
Drizzle any remaining seasoning mixture from the bowl over the vegetables. Then, place lemon slices on top of each chicken breast for that fresh zing!
7. Roast in the Oven:
Roast everything in the preheated oven for 20-25 minutes. Check that the chicken is cooked through (165°F or 75°C internal temperature) and that the veggies are tender.
8. Optional Broiling:
If you want a little browning on top, switch your oven to broil for an extra 2-3 minutes. Just keep a close eye to prevent burning!
9. Garnish and Serve:
Once it’s done, take the sheet pan out of the oven and let it cool for a minute. Sprinkle with chopped fresh parsley for a burst of color and flavor before serving.
Enjoy this flavorful, easy, and healthy Mediterranean chicken meal all cooked on one pan! It’s simple, delicious, and perfect for any night of the week.
FAQ for Easy Sheet Pan Mediterranean Chicken with Zucchini
Can I Use Bone-In Chicken for This Recipe?
Yes, you can use bone-in chicken, but you’ll need to increase the cooking time by about 10-15 minutes. Make sure to check that the internal temperature reaches 165°F (75°C) for safety.
What Vegetables Can I Substitute?
If you don’t have zucchini, you can substitute with bell peppers, asparagus, or even red onion. Just remember to cut them into similar sizes for even cooking!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can enjoy them cold in a salad, or reheat them in the oven or microwave until warmed through.
Can I Make This Dish Ahead of Time?
Absolutely! You can prepare the chicken and veggies the night before and store them in the fridge. Just drizzle the seasoning mixture on before baking. It’ll save you time on a busy weeknight!
