Mediterranean Chicken and Zucchini Sheet Pan is a simple, colorful dish that brightens up any weeknight dinner. Tender chicken breasts roast alongside zucchini, cherry tomatoes, and olives, all seasoned with lemon, garlic, and a sprinkle of herbs for that fresh Mediterranean vibe. The best part is everything cooks together on one pan, making cleanup a breeze.
I love making this when I want food that feels light but still really satisfying. The zucchini gets tender and slightly caramelized, and the chicken stays juicy with just the right amount of lemony zing. I usually toss in some crumbled feta or a handful of fresh parsley at the end to give it an extra pop of flavor and color.
Serving it right from the pan is casual and fun, especially when you’re feeding friends or family and want to keep things easy. I often pair it with warm pita bread or a scoop of couscous to soak up those tasty pan juices. This meal quickly became one of my go-to dinners because it’s healthy, colorful, and just plain delicious without fuss.
Key Ingredients & Substitutions
Chicken thighs: Bone-in, skin-on thighs give great flavor and stay juicy. If you prefer, boneless or skinless thighs work too, but cooking time will be shorter. Chicken breasts can be used but may dry out faster.
Zucchini: Sliced zucchini roasts nicely without getting mushy. You can swap with yellow squash if you like a similar texture and mild flavor.
Cherry tomatoes: These pop with sweetness when roasted. If you don’t have cherry tomatoes, grape tomatoes are a good substitute. Avoid large tomatoes as they may get too soft.
Kalamata olives: These add a salty, briny kick. If you don’t have Kalamata olives, black olives or green olives are fine alternatives.
Lemon zest and juice: Fresh lemon brightens the whole dish. Bottled lemon juice lacks the fresh punch, so try to use fresh if possible.
How to Get Crispy Chicken Skin While Keeping the Veggies Tender?
Achieving crispy chicken skin and tender veggies is all about timing and arrangement.
- Pat chicken dry before marinating to help skin crisp up during roasting.
- Place chicken skin side up on the pan with enough space around pieces for hot air to circulate.
- Toss veggies with marinade but spread them around the chicken, avoiding piling them up to prevent steaming instead of roasting.
- If veggies finish cooking early, you can remove them first and let chicken finish crisping.
- Use the broiler for 2-3 minutes at the end, watching closely to avoid burning, to crisp the chicken skin even more.
These steps help you enjoy juicy, crisp-skinned chicken alongside perfectly roasted, flavorful veggies every time.
Equipment You’ll Need
- Large sheet pan – I recommend a rimmed sheet pan for even roasting and easy cleanup.
- Small mixing bowl – perfect for whisking together the marinade ingredients.
- Paper towels – helpful for drying the chicken skin to get it crispy.
- Meat thermometer – ensures the chicken reaches a safe internal temperature of 165°F.
- Serving utensils – for spreading the vegetables and serving the meal hot.
Flavor Variations & Add-Ins
- Swap chicken thighs for drumsticks or breasts; thighs stay juicier, while breasts cook faster.
- Add sliced bell peppers or artichoke hearts for extra color and flavor.
- Sprinkle with crumbled feta or chopped fresh herbs like basil or oregano after roasting for added brightness.
- Use lemon oregano or herbes de Provence instead of the basic seasoning for a different herb profile.
Mediterranean Chicken and Zucchini Sheet Pan
Ingredients You’ll Need:
For The Chicken and Marinade:
- 6 bone-in, skin-on chicken thighs
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- Zest and juice of 1 lemon
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme or Italian seasoning
- Salt and pepper, to taste
For The Vegetables:
- 3 medium zucchinis, sliced into half-moons or chunks
- 1 large onion, cut into thick wedges
- 1 pint cherry tomatoes
- 1/2 cup Kalamata olives (pitted)
For Garnish:
- 1/4 cup fresh parsley, chopped
How Much Time Will You Need?
This Mediterranean sheet pan dinner takes about 15 minutes to prep and roughly 35 to 40 minutes to roast in the oven. If you choose to broil at the end for extra crispiness, add another 2 to 3 minutes. So overall, plan for about 50 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Oven and Marinade:
Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or grease it lightly. In a small bowl, whisk together the olive oil, minced garlic, lemon zest and juice, dried oregano, thyme, salt, and pepper to make a flavorful marinade.
2. Marinate the Chicken:
Pat the chicken thighs dry with paper towels to help the skin get crispy while roasting. Rub half of the marinade generously all over the chicken, including under the skin if you can. This will give the chicken extra flavor and help keep it juicy.
3. Toss the Vegetables:
In a large bowl, combine zucchini slices, onion wedges, cherry tomatoes, and Kalamata olives. Pour the remaining marinade over the veggies and toss well to ensure they’re nicely coated.
4. Arrange and Roast:
Place the chicken thighs skin side up on the prepared sheet pan. Spread the marinated vegetables evenly around the chicken pieces for even cooking. Roast everything in the preheated oven for about 35 to 40 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/74°C) and the skin is nice and crispy. The vegetables will become tender and slightly caramelized while roasting.
5. Finish Under the Broiler (Optional):
If you want extra crispy chicken skin, turn your oven to broil and cook for an additional 2 to 3 minutes. Keep a close eye to avoid burning.
6. Garnish and Serve:
Once cooked, remove the sheet pan from the oven and sprinkle fresh chopped parsley over the top for a burst of color and freshness. Serve the dish hot with warm pita bread, couscous, or a simple green salad on the side if you like.
This simple one-pan recipe brings together juicy, herb-seasoned chicken and beautifully roasted Mediterranean vegetables for a delicious, healthy, and fuss-free dinner!
Can I Use Frozen Chicken Thighs for This Recipe?
Yes, you can! Just make sure to fully thaw the chicken thighs in the refrigerator overnight before cooking. Pat them dry well before marinating to help the skin crisp up.
Can I Substitute Different Vegetables?
Absolutely! Bell peppers, eggplant, or yellow squash make great alternatives or additions. Just keep similar sizes so everything cooks evenly.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through to keep the chicken juicy.
Can I Make This Recipe Ahead of Time?
Yes! You can marinate the chicken and veggies a few hours or overnight in the fridge. When ready, just assemble and roast right before serving.