Sheet Pan Mediterranean Chicken (Printable)
Roasted chicken with zucchini, bell pepper, cherry tomatoes, olives and feta, brightened with lemon-herb.
# Ingredient List:
→ Protein
01 - 4 boneless, skinless chicken breasts (about 1.5 pounds)
→ 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:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or lightly grease with oil.
02 - In a large mixing bowl, whisk together olive oil, lemon juice and zest, minced garlic, dried oregano, dried thyme, smoked paprika, sea salt, and black pepper.
03 - Add chicken breasts to the marinade and toss thoroughly to coat. Let stand for about 10 minutes while preparing vegetables.
04 - Arrange zucchini, red bell pepper, red onion, and cherry tomatoes evenly on the sheet pan. Drizzle with a small amount of olive oil and season with additional salt and pepper. Toss gently to distribute.
05 - Nestle marinated chicken breasts among the vegetables. Pour any remaining marinade over the contents of the sheet pan.
06 - Roast in preheated oven for 25 to 30 minutes, or until chicken reaches an internal temperature of 165°F and vegetables are tender and golden at edges.
07 - Remove pan from oven. Scatter halved olives and crumbled feta over the top, then sprinkle with chopped fresh parsley.
08 - Serve immediately, spooning any pan juices over the chicken and vegetables.
# Helpful Tips:
01 -
- Your entire dinner roasts together so you’ll only clean one pan— that feels almost like cheating.
- The vegetables soak up the lemony marinade and roasted garlic, transforming simple ingredients into sunshine on a plate.
02 -
- If you skip marinating or crowd the pan, you risk steamed vegetables and bland chicken—give them space and time for true roasting.
- Tossing the veggies with a little extra oil and not overstuffing the pan made all the difference in getting that irresistible caramelization.
03 -
- Let everything cool just a moment after baking so the feta softens but doesn’t disappear into the pan juices.
- Rubbing your dried spices between your palms right before adding them truly releases their aroma and a deeper flavor.