This dish features juicy chicken and tender zucchini, all roasted together on one pan with tasty Mediterranean spices. It’s simple and colorful!
I love how everything cooks together, making cleanup a breeze. Plus, you can serve it with rice or bread to soak up those delicious juices. Yum! 😋
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are great for this dish because they cook quickly and stay juicy. You can substitute with thighs for a richer flavor, or even use tofu for a vegetarian option!
Zucchini: Fresh zucchini adds a nice crunch. If you can’t find zucchini, try using bell peppers or eggplants. They’ll absorb those lovely flavors just as well.
Cherry Tomatoes: These sweet little tomatoes burst with flavor! If they’re out of season, canned diced tomatoes work too, but fresh is best for this recipe.
Olive Oil: A must for roasting! If you’re out of olive oil, avocado oil or vegetable oil can work fine. It’s the seasoning that really makes this shine.
Spices: The mix of oregano, basil, thyme, and paprika is fantastic. Don’t have one? Use Italian seasoning blend instead, or mix in whatever herbs you have on hand. Taste as you go!
How Do I Achieve Perfectly Roasted Chicken and Vegetables?
The key to getting everything just right lies in the cooking time and temperature. Preheating your oven is step one to ensuring even cooking. Here’s how to do it:
- Arrange all ingredients on the sheet pan without overcrowding. This helps them roast instead of steam.
- Drizzle the chicken and veggies with the oil and spices, and toss them gently to coat every piece.
- Bake at 400°F for about 25-30 minutes. Check the chicken with a meat thermometer to ensure it’s 165°F inside. Juicy chicken is a must!
- If you add feta cheese, sprinkle it on just 5 minutes before the end of cooking for a gooey, savory topping.
Let everything rest for a few minutes before serving. This helps the juices redistribute, making your chicken even tastier!
Easy Sheet Pan Mediterranean Chicken and Zucchini
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- 2 medium zucchinis, sliced into half-moons
- 1 pint cherry tomatoes
- 1/2 red onion, sliced
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1/4 teaspoon crushed red pepper flakes (optional)
- Juice of 1 lemon
- Salt and pepper, to taste
- Fresh parsley or basil, chopped (for garnish)
- Optional: crumbled feta cheese for topping
How Much Time Will You Need?
This delicious recipe takes about 10 minutes of prep time and around 30 minutes of cooking. Altogether, you’ll have it ready in about 40 minutes, making it a quick and easy dinner option for any night!
Step-by-Step Instructions:
1. Prepping the Oven and Sheet Pan:
First things first, let’s get your oven ready! Preheat it to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it with a little olive oil. This makes for easy cleanup later!
2. Mix the Marinade:
In a small bowl, whisk together the olive oil, minced garlic, oregano, basil, thyme, paprika, lemon juice, salt, and pepper. This will create a flavorful marinade that will coat both the chicken and the veggies!
3. Arrange the Chicken and Veggies:
Place the chicken breasts on the prepared sheet pan. Then, arrange the sliced zucchinis, cherry tomatoes, and red onion slices around the chicken. Make sure everything has a little space to roast properly!
4. Drizzle and Toss:
Now, take the olive oil and spice mixture you made earlier and drizzle it evenly over the chicken and vegetables. Toss the veggies a little to make sure they are lightly coated with the marinade. This will help them get flavorful as they roast!
5. Bake Away:
Pop the sheet pan into the preheated oven and bake for 25-30 minutes. Check that the chicken is fully cooked (it should reach an internal temperature of 165°F/74°C) and that the vegetables are tender and slightly caramelized.
6. Optional Cheese Topping:
If you like, during the last 5 minutes of baking, sprinkle some crumbled feta cheese over the top. This will melt slightly and add a delicious creamy flavor.
7. Final Touches:
Once done, remove the pan from the oven. Garnish the dish with fresh chopped parsley or basil — it adds a lovely pop of color and flavor!
8. Serve and Enjoy:
Serve this delightful Mediterranean meal hot! It pairs wonderfully with rice, couscous, or crusty bread, perfect for soaking up the juices. Enjoy your scrumptious and easy dinner!
FAQ for Easy Sheet Pan Mediterranean Chicken and Zucchini
Can I Use Different Vegetables in This Recipe?
Absolutely! Feel free to swap in your favorite vegetables. Bell peppers, asparagus, or even broccoli work wonderfully. Just ensure they are cut to a similar size for even cooking.
How Can I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in the oven or microwave until heated through. You might want to add a splash of olive oil to refresh the flavors!
Can I Make This Recipe with Bone-in Chicken?
Yes, you can! Just be aware that bone-in chicken will take longer to cook. You’ll want to bake it for about 40-45 minutes or until the internal temperature reaches 165°F (74°C).
What Should I Serve with This Dish?
This dish is great on its own, but you can also serve it with quinoa, couscous, or a side salad for a balanced meal. A light vinaigrette on a mixed greens salad complements the flavors perfectly!
