Description
Golden roasted Mediterranean chicken thighs and zucchini on a sheet pan with peppers, garlic, oregano and lemon.
Ingredients
4 bone-in skin-on chicken thighs
2 medium zucchini, sliced
1 bell pepper, sliced
1 small red onion, wedged
1 cup cherry tomatoes
3 Tbsp olive oil
3 cloves garlic, minced
1 tsp dried oregano
1 tsp smoked paprika
1 lemon (zest + juice)
Salt and pepper to taste
Instructions
1. Preheat oven to 200°C (400°F).
2. Pat chicken dry, season with salt and pepper.
3. Whisk olive oil, garlic, oregano, paprika, lemon zest and juice.
4. Toss zucchini, pepper, onion and tomatoes with half the mixture.
5. Coat chicken with remaining mixture.
6. Arrange chicken skin‑side up and veggies on a sheet pan.
7. Roast 25‑30 minutes until chicken hits 74°C and veggies are tender.
8. Broil 2‑3 minutes if needed for browning.
9. Let rest 5 minutes, garnish and serve.
Notes
Make ahead by seasoning ahead and roasting later.
Add olives or feta before serving.
Store in fridge up to 4 days; freeze up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 140mg
Keywords: Sheet Pan Mediterranean Chicken & Zucchini, One‑Pan Meal