This Easy Sheet Pan Mediterranean Chicken with Zucchini is a colorful and tasty dish! Tender chicken pairs perfectly with crunchy zucchini and bright veggies, all baked together in one pan.
You’ll love how easy clean-up is! Just chop, toss everything on a sheet pan, and let the oven do the work. It’s a dinner winner that looks fancy but is super simple! 🌟
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are great for this dish. If you prefer thigh meat for more juiciness, go ahead and use that instead. Just adjust the cooking time as thighs may take a bit longer.
Zucchini: Fresh zucchini is a star here! If you can’t find any, yellow squash is a perfect substitute. It has a similar taste and texture.
Cherry Tomatoes: These are sweet and burst with flavor when roasted! If you can’t find cherry tomatoes, try halved grape tomatoes or even regular tomatoes cut into chunks.
Olive Oil: Extra virgin olive oil adds wonderful richness. If you want to reduce calories, you can use less oil or swap it for a spray oil. Just keep in mind the flavor may slightly change.
Kalamata Olives: They add a nice salty flavor. If olives aren’t your thing or you don’t have them, you can skip them or use green olives instead.
How Do I Ensure My Chicken Stays Juicy and Delicious?
To keep the chicken moist while baking, it’s important to coat it well in the olive oil mixture. This helps lock in moisture. Here are a few tips:
- Make sure to season the chicken well with salt and pepper.
- Use a meat thermometer to check for doneness; you want the internal temperature to hit 165°F (74°C).
- If you have the time, marinate the chicken for an hour prior to baking for extra flavor.
How Can I Tell When the Vegetables Are Perfectly Roasted?
Perfectly roasted vegetables should be tender and slightly caramelized. To achieve this:
- Spread the vegetables evenly on the sheet pan without overcrowding, which allows them to roast instead of steam.
- Keep an eye on them during the last few minutes of cooking; they should be vibrant and soft but not mushy.
With these tips, you’ll be on your way to a perfectly baked Mediterranean chicken dish that everyone will love!
Easy Sheet Pan Mediterranean Chicken with Zucchini
Ingredients You’ll Need:
For the Chicken and Veggies:
- 4 boneless, skinless chicken breasts
- 2 medium zucchinis, sliced into half-moons
- 1 pint cherry tomatoes
- 1 red bell pepper, sliced
- 1/2 red onion, sliced
- 1/4 cup Kalamata olives, pitted and halved
- 1 lemon, thinly sliced
For the Marinade:
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon paprika
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and pepper to taste
For Garnish:
- Fresh parsley, chopped (for garnish)
- Optional: crumbled feta cheese for topping
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 25 minutes to bake, making a total of about 35 minutes from start to finish. It’s quick and easy, perfect for a busy weeknight dinner!
Step-by-Step Instructions:
1. Prepping the Oven and Sheet Pan:
Start by preheating your oven to 425°F (220°C). While the oven is heating up, take a large baking sheet and line it with parchment paper or lightly grease it with oil to prevent sticking.
2. Make the Marinade:
In a large bowl, combine the olive oil, minced garlic, dried oregano, dried basil, paprika, and crushed red pepper flakes (if you’re using them). Add a good pinch of salt and pepper, then stir everything together until well mixed.
3. Coat the Chicken:
Add the chicken breasts to the bowl with the marinade. Use your hands or a spoon to coat them well so that every surface is covered in that delicious mixture.
4. Arrange Everything on the Sheet Pan:
Place the marinated chicken breasts in the center of the prepared sheet pan. Then, arrange the sliced zucchini, cherry tomatoes, red bell pepper, red onion, olives, and lemon slices around the chicken in a colorful display.
5. Finish Up:
If there’s any remaining marinade in the bowl, drizzle it over the veggies. If you like, you can toss the veggies a little bit to coat them in the oil and seasonings.
6. Bake:
Pop your sheet pan in the oven and bake for 20-25 minutes. The chicken is ready when it reaches an internal temperature of 165°F (74°C) and the veggies should be tender and slightly caramelized.
7. Add Cheese (Optional):
If you want, you can sprinkle some crumbled feta cheese over the chicken and vegetables in the last 5 minutes of baking for an extra creamy touch.
8. Garnish and Serve:
Once everything is done cooking, take the sheet pan out of the oven. Sprinkle fresh chopped parsley over the dish and serve warm. Enjoy it on its own or with a side of rice, couscous, or your favorite crusty bread!
Now, sit back and enjoy your flavorful, easy Mediterranean chicken dinner! 😊
Frequently Asked Questions (FAQ)
Can I Use Bone-In Chicken for This Recipe?
Yes, you can use bone-in chicken pieces! Just adjust the cooking time to about 30-35 minutes, as they will take longer to cook through. Make sure to check that the internal temperature reaches 165°F (74°C).
What Can I Substitute for Zucchini?
If you don’t have zucchini, yellow squash works well as a substitute. You could also use bell peppers or asparagus for a different flavor profile while still keeping it fresh and colorful!
Do I Have to Use Olives?
Not at all! If you’re not a fan of olives, you can simply leave them out or substitute with capers for a similar briny flavor. The dish will still be delicious without them!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm in the oven at 350°F (175°C) until heated through, or use the microwave for convenience. Enjoy your delicious meal again!
