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Sheet Pan Mediterranean Chicken & Zucchini


  • Author: Chloe
  • Total Time: 40 minutes
  • Yield: 4 servings 1x

Description

Golden roasted Mediterranean chicken thighs and zucchini on a sheet pan with peppers, garlic, oregano and lemon.


Ingredients

Scale

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