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Sheet Pan Mediterranean Chicken and Zucchini

Sheet pan Mediterranean chicken and zucchini with golden roasted chicken thighs, caramelized zucchini and cherry tomatoes, and a lemon-herb olive oil sheen. Finished with kalamata olives and a feta crumble for a bright, savory one-pan dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Meditreanean
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

boneless chicken thighs
  • 1.5 lb boneless chicken thighs Cut nothing; use thighs as-is.
zucchini
  • 2 zucchini Slice into half-moons.
cherry tomatoes
  • 1 cup cherry tomatoes Keep whole.
kalamata olives
  • 0.5 cup kalamata olives Halve before roasting.
feta cheese
  • 0.5 cup feta cheese Crumbled; reserve for topping.
olive oil
  • 3 tbsp olive oil For lemon-herb marinade/tossing.
garlic
  • 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 the oven to 425°F and line a sheet pan with foil.
  2. Whisk olive oil, minced garlic, lemon juice, lemon zest, dried oregano, dried thyme, salt, and black pepper together until evenly combined.
Assemble the sheet pan
  1. Toss the chicken thighs in enough lemon herb mixture to coat, then arrange them on the sheet pan in a single layer.
  2. Toss the zucchini and cherry tomatoes in the remaining mixture and scatter them around the chicken.
  3. Add the halamata olives to the pan and distribute them among the vegetables.
Roast and finish
  1. Roast at 425°F for 22–25 minutes, until the chicken is cooked through and the vegetables are caramelized.
  2. Top with crumbled feta and fresh parsley, then serve immediately.

Notes

For the best caramelization, keep the zucchini cut surface facing outward and don’t overcrowd the sheet pan. Store leftovers in the refrigerator up to 3 days; reheat in a 375°F oven until warmed through. Freezing isn’t recommended because zucchini and feta can lose texture. For a dairy-light option, use a smaller amount of feta or swap for a dairy-free feta-style crumble.