Mediterranean Chicken and Zucchini Sheet Pan is a simple and colorful dish that’s all about fresh flavors and easy cooking. You’ll find juicy chicken pieces roasted alongside tender zucchini, bright cherry tomatoes, and plenty of herbs like oregano and basil. The way everything bakes together brings out a lovely mix of tastes and textures that feel light but satisfying.
I love this recipe because it’s so straightforward—everything cooks on one pan, which means less cleanup and more time to enjoy your meal. When I make it, I often toss in some olives or a sprinkle of feta cheese at the end to give it that extra touch of Mediterranean flair. It’s a great dish to whip up on busy weeknights but still feel like you’re treating yourself to something special.
My favorite way to serve this is right from the pan with a side of warm pita bread or fluffy couscous. It’s the perfect balance of savory chicken and fresh veggies, and the leftovers taste even better the next day for lunch. This sheet pan meal feels like sunshine on a plate, and I’m pretty sure it’ll become an easy favorite in your kitchen, too.
Key Ingredients & Substitutions
Chicken thighs: Bone-in, skin-on thighs give you juicy meat and crispy skin. If you want leaner meat, use boneless, skinless, but cooking time might be shorter.
Zucchini: Fresh zucchini adds a tender, slightly sweet veggie taste. If you don’t have zucchini, yellow squash works beautifully too.
Kalamata olives: These bring in that salty, briny kick. If you prefer less saltiness, use green olives or omit them altogether.
Feta cheese: Adding crumbled feta at the end adds creaminess and tang. For dairy-free, try a sprinkle of toasted pine nuts or omit.
Spices: Oregano, smoked paprika, garlic powder, and cumin give it that Mediterranean flavor. Adjust spices to your taste; fresh herbs like thyme or rosemary can be great swaps.
How Do You Get Crispy, Flavorful Chicken Skin on a Sheet Pan?
The key is in prepping the chicken and cooking it at a high temperature. Here’s how:
- Pat the chicken dry before adding the marinade—this helps the skin crisp better.
- Use bone-in, skin-on thighs for juiciness and texture.
- Don’t overcrowd the pan; space the chicken so hot air circulates.
- Roast at 425°F (220°C) so the skin browns nicely while the inside cooks through.
- Check for an internal temp of 165°F (75°C) with a meat thermometer to ensure doneness.
Equipment You’ll Need
- Large sheet pan – I recommend a big enough one so everything can be spread out evenly for crispy chicken and roasted vegetables.
- Mixing bowls – handy for combining marinades and tossing the veggies with spices.
- Meat thermometer – ensures the chicken is cooked perfectly without guessing.
- Cooking brush or spoon – for spreading the marinade evenly over the chicken.
- Parchment paper or silicone baking mat – makes cleanup easier and prevents sticking.
Flavor Variations & Add-Ins
- Swap chicken thighs for breasts or drumsticks for different textures and cooking times.
- Add sliced bell peppers, artichoke hearts, or eggplant for more veggie variety and flavor.
- Use fresh herbs like rosemary or thyme instead of dried oregano for a different aromatic twist.
- Sprinkle in a teaspoon of lemon zest or a squeeze of lemon juice after baking to brighten the flavors.
How to Make Mediterranean Chicken and Zucchini Sheet Pan
Ingredients You’ll Need:
For the Chicken and Vegetables:
- 6 bone-in, skin-on chicken thighs
- 2 medium zucchinis, sliced into rounds
- 1 large onion, sliced
- 1 cup cherry tomatoes
- 1/2 cup Kalamata olives, pitted
For the Marinade and Seasoning:
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- Salt and pepper, to taste
For Garnish:
- 2 tablespoons fresh parsley, chopped
- 1/2 cup crumbled feta cheese
How Much Time Will You Need?
This delicious sheet pan meal takes about 10 minutes to prepare and roughly 35 to 40 minutes to cook in the oven. So, in total, you’ll spend around 45 to 50 minutes from start to finish — perfect for an easy weeknight dinner!
Step-by-Step Instructions:
1. Preheat and Prepare Your Pan:
Start by preheating your oven to 425°F (220°C). Lightly grease a large sheet pan or line it with parchment paper to prevent sticking and make cleanup easier.
2. Mix Your Marinade:
In a small bowl, mix together the olive oil, dried oregano, garlic powder, smoked paprika, ground cumin, salt, and pepper. This simple marinade will add lots of Mediterranean flavor to your chicken and veggies.
3. Season the Chicken:
Pat the chicken thighs dry with a paper towel. Then rub them all over with the marinade, making sure every side is covered for maximum flavor.
4. Arrange Chicken and Veggies:
Place the chicken thighs evenly spaced on the sheet pan. In a separate bowl, toss the sliced zucchini, onion, and cherry tomatoes with the leftover marinade. Spread the veggies around and underneath the chicken on the pan.
5. Add Olives and Roast:
Scatter the Kalamata olives over the chicken and vegetables. Place the pan in the oven and roast for 35 to 40 minutes, until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender and slightly browned.
6. Finish with Feta and Parsley:
Remove the pan from the oven. Sprinkle the crumbled feta cheese and chopped fresh parsley evenly over the dish for a lovely fresh and tangy finish.
7. Serve and Enjoy:
Serve your Mediterranean chicken and zucchini warm, straight from the pan. It’s wonderful with warm pita bread, couscous, or a crisp salad. Enjoy your flavorful and easy sheet pan meal!
Can I Use Boneless Chicken Thighs Instead?
Yes, boneless thighs work well and will cook faster. Reduce the roasting time to about 25-30 minutes and watch for an internal temperature of 165°F (75°C).
Can I Prep This Meal Ahead of Time?
Absolutely! You can marinate the chicken and veggies in advance, then refrigerate for up to 24 hours. When ready, spread everything on the pan and roast as usual.
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.
Can I Add Other Vegetables?
Definitely! Bell peppers, eggplant, or artichoke hearts make great additions. Just slice them similarly and toss with the marinade before roasting.
