Sheet Pan Mediterranean Chicken (Printer-friendly)
Roasted chicken, zucchini and peppers tossed in lemon-herb olive oil, finished with olives and feta.
# What You'll Need:
→ Protein
01 - 4 boneless, skinless chicken breasts (approximately 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 garlic cloves, 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 fresh parsley, chopped
# How To Make It:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or lightly grease with oil.
02 - In a large bowl, whisk together olive oil, lemon juice and zest, minced garlic, oregano, thyme, smoked paprika, sea salt, and black pepper.
03 - Add chicken breasts to the marinade and toss to coat thoroughly. Let sit for about 10 minutes while you prepare the vegetables.
04 - Spread zucchini, bell pepper, red onion, and cherry tomatoes evenly over the prepared sheet pan. Drizzle with a little olive oil and season with salt and pepper, tossing gently to combine.
05 - Nestle the marinated chicken breasts among the vegetables on the pan. Pour any remaining marinade over the contents.
06 - Roast for 25–30 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender and golden.
07 - Remove from oven. Scatter Kalamata olives and crumbled feta over the pan, then sprinkle with chopped parsley.
08 - Serve immediately, spooning pan juices over the chicken and vegetables.
# Expert Hints:
01 -
- It feels like sunshine on a plate but comes together with almost no fuss.
- The irresistibly juicy chicken and caramelized veggies have made this a regular weeknight star at my table.
02 -
- If veggies are too crowded, they steam instead of roast; use your biggest pan or two medium ones – learned that after one tragic, soggy attempt.
- Letting the chicken come close to room temp before roasting helps it cook evenly and stay juicy every time.
03 -
- Use parchment for easy cleanup–the golden veggie bits come right off, and there are fewer pans to wash.
- A quick broil in the final minute intensifies caramelization and gets those dreamy crispy edges.