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Sheet Pan Mediterranean Chicken and Zucchini

Sheet pan Mediterranean chicken and zucchini with golden roasted chicken thighs surrounded by caramelized zucchini, cherry tomatoes, and briny kalamata olives. The lemon-herb olive oil coats everything, then feta and parsley finish it 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: Dinner
Cuisine: Mediterranean
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

boneless chicken thighs
  • 1.5 lb boneless chicken thighs
zucchini
  • 2 zucchini sliced into half-moons
cherry tomatoes
  • 1 cup cherry tomatoes
kalamata olives
  • 0.5 cup kalamata olives halved
feta cheese
  • 0.5 cup feta cheese crumbled
olive oil
  • 3 tbsp olive oil
garlic
  • 3 garlic minced
lemon
  • 1 lemon juiced and zested
dried oregano
  • 1 tsp dried oregano
dried thyme
  • 1 tsp dried thyme
salt
  • 1 salt to taste
black pepper
  • 1 black pepper to taste
fresh parsley
  • 1 fresh parsley for garnish

Equipment

  • 1 sheet pan

Method
 

Prep and flavor
  1. Preheat oven to 425°F and line a sheet pan with foil. This readies the pan for hot roasting so the chicken browns fast.
  2. Whisk olive oil, minced garlic, lemon juice, lemon zest, dried oregano, dried thyme, salt, and black pepper together. Mix until evenly combined and glossy, then pause for a moment so the herbs distribute.
Assemble and roast
  1. Toss chicken thighs in the lemon herb mixture and arrange on the sheet pan. Spread them out in one layer so steam doesn’t pool around the edges.
  2. Toss zucchini and cherry tomatoes in the remaining mixture and scatter around the chicken. Arrange cut sides so zucchini browns and tomatoes blister in spots.
  3. Add kalamata olives to the pan and roast for 22–25 minutes at 425°F. Look for golden roasted chicken and caramelized zucchini and tomatoes.
Finish
  1. Top with crumbled feta and fresh parsley and serve immediately. The feta should sit on top and soften slightly from the hot pan.

Notes

For best caramelization, keep zucchini and tomatoes in a single layer with some space around them. Store leftovers in an airtight container in the fridge for up to 3 days; reheat in a 375°F oven until warmed through (add a fresh pinch of parsley). Freezing is not recommended because zucchini texture softens. If you want it lighter, swap feta for a reduced-fat feta and keep the olive oil measure the same.