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Sheet Pan Mediterranean Chicken and Zucchini

Sheet pan Mediterranean chicken and zucchini with golden roasted chicken thighs and caramelized zucchini, cherry tomatoes, and kalamata olives. Toss everything in lemon herb olive oil and finish with crumbled feta for a quick one-pan dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Cuisine: Mediterranean
Calories: 760
Ingredients Equipment Method Notes

Ingredients
  

boneless chicken thighs
  • 1.5 lb boneless chicken thighs
zucchini
  • 2 zucchini, sliced into half-moons
cherry tomatoes
  • 1 cup cherry tomatoes
kalamata olives
  • 0.5 cup kalamata olives, halved
feta cheese
  • 0.5 cup feta cheese, crumbled
olive oil
  • 3 tbsp olive oil
garlic cloves
  • 3 garlic cloves, minced
lemon
  • 1 lemon, juiced and zested
dried oregano
  • 1 tsp dried oregano
dried thyme
  • 1 tsp dried thyme
salt and black pepper
  • 1 salt and black pepper to taste
fresh parsley
  • 1 fresh parsley for garnish

Equipment

  • 1 sheet pan

Method
 

Prep and season
  1. Preheat oven to 425°F and line a sheet pan with foil for easy cleanup.
  2. Whisk olive oil, minced garlic, lemon juice, lemon zest, dried oregano, dried thyme, salt, and black pepper until evenly combined.
Assemble the sheet pan
  1. Toss boneless chicken thighs in enough lemon herb mixture to coat, then arrange them on the sheet pan in a single layer.
  2. Toss sliced zucchini and cherry tomatoes in the remaining lemon herb mixture, then scatter them around the chicken for even roasting.
  3. Add kalamata olives to the pan and spread them so they’re spaced among the vegetables.
Roast and finish
  1. Roast at 425°F for 22–25 minutes, until the chicken is cooked and the vegetables are caramelized.
  2. Top with crumbled feta and fresh parsley, then serve immediately.

Notes

For the best caramelization, keep the vegetables spread out on the pan rather than piled up. Store leftovers in the refrigerator up to 3 days; reheat in a 400°F oven until warmed through. Freezing is not recommended because zucchini can soften after thawing. For a lower-fat option, use reduced-fat feta or cut the feta to 1/4 cup.