This Easy Sheet Pan Mediterranean Chicken with Zucchini is a colorful and tasty meal! Juicy chicken meets fresh veggies like zucchini, bell peppers, and tomatoes for a healthy dinner.
It’s so simple to make! Just toss everything on a sheet pan and bake until golden. Cleanup is a breeze, which is music to my ears after a long day! 🎶
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on chicken thighs keep the meat juicy as it cooks. If you’re looking for a leaner option, you can swap them for boneless chicken breasts, but be mindful they may cook faster.
Zucchini: Fresh, vibrant zucchini adds great texture. If you can’t find zucchini, yellow squash makes for a perfect substitute, as they have similar flavors.
Olives: Kalamata and green olives bring a nice briny taste. If olives aren’t your thing, feel free to leave them out or add capers for a different salty punch!
Halloumi Cheese: Halloumi holds its shape during cooking, adding a unique flavor. If it’s not available, try using mozzarella or feta, but note that they melt differently and might not provide the same texture.
How Do I Ensure My Chicken Is Juicy and Cooked Perfectly?
Getting perfectly cooked chicken is all about temperature and timing. Here are some tips to ensure juicy results:
- Use a meat thermometer! You’re aiming for an internal temperature of 165°F (75°C) for safe eating.
- Start with chicken thighs. They’re more forgiving than breasts and tend to stay juicy.
- Don’t overcrowd the pan. Give the chicken and veggies space; this helps them roast instead of steam.
- Let the chicken rest for a few minutes after cooking. This allows juices to redistribute and keeps it moist.
These tips will help you get the most out of this easy and colorful dish! Enjoy cooking!
Easy Sheet Pan Mediterranean Chicken with Zucchini
Ingredients You’ll Need:
For The Chicken and Vegetables:
- 4 bone-in, skin-on chicken thighs
- 2 medium zucchinis, sliced into half-moons
- 1 red bell pepper, chopped into chunks
- 1 yellow bell pepper, chopped into chunks
- 1 large tomato, quartered
- 1 medium red onion, sliced into wedges
- 3/4 cup Kalamata olives
- 3/4 cup green olives
- 3 oz block of halloumi cheese, cubed
For The Dressing:
- 3 tbsp olive oil, divided
- 1 tbsp lemon juice
- 2 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and freshly cracked black pepper, to taste
For Garnish:
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
This easy sheet pan meal takes about 10 minutes to prep and about 40 minutes to cook. Total time about 50 minutes. Just enough time to tidy up your kitchen while it cooks!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 425°F (220°C). This ensures the chicken and vegetables will roast wonderfully! While it heats, line a large sheet pan with parchment paper or lightly grease it to prevent sticking.
2. Prepare the Vegetables:
In a large bowl, toss together the sliced zucchinis, chopped red and yellow bell peppers, quartered tomatoes, onion wedges, Kalamata olives, and halloumi cheese cubes. You’re creating a beautiful, colorful medley!
3. Add the Seasonings:
Drizzle 2 tablespoons of olive oil, lemon juice, oregano, garlic powder, paprika, salt, and black pepper over the veggies and cheese. Give everything a gentle toss to make sure it’s well-coated and seasoned.
4. Place Chicken on the Pan:
Take the chicken thighs and place them on the prepared sheet pan. Drizzle with the remaining 1 tablespoon of olive oil and sprinkle them with salt, pepper, and a little more oregano for flavor.
5. Arrange Everything Together:
Evenly spread the seasoned vegetables and olives around and over the chicken thighs on the sheet pan. This way, all the flavors infuse while it cooks!
6. Roast in the Oven:
Pop the sheet pan into your preheated oven and roast everything together for about 35-40 minutes. Check that the chicken is fully cooked—the internal temperature should hit 165°F (75°C) while the veggies become tender and slightly charred.
7. Crisp the Chicken (Optional):
If you want an extra crispy skin on your chicken, turn your oven to broil for the last 2-3 minutes. Keep a close eye during this step to avoid burning!
8. Garnish and Serve:
Once done, take the sheet pan out of the oven and sprinkle the dish with freshly chopped parsley for a burst of color and flavor. Serve warm right from the pan for a casual, delightful meal!
Enjoy your colorful, flavorful, and easy sheet pan Mediterranean chicken with zucchini! Perfect with a side of crusty bread or over couscous. Happy cooking!
FAQ for Easy Sheet Pan Mediterranean Chicken with Zucchini
Can I Use Skinless Chicken Thighs?
Yes, you can! Skinless chicken thighs will work just fine, but be cautious as they may cook faster than bone-in, skin-on thighs. Keep an eye on them to avoid drying out.
What Vegetables Can I Substitute?
If you don’t have zucchini or bell peppers, feel free to use any seasonal vegetables like asparagus, broccoli, or even baby potatoes. Just chop them into even sizes for consistent cooking!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in the microwave or in a skillet on the stove until heated through.
Can I Use Different Cheese Instead of Halloumi?
Absolutely! While halloumi adds a unique texture, you can substitute it with mozzarella or feta cheese. Note that they’ll melt differently, so adjust your cooking time as needed.
