This Easy Sheet Pan Mediterranean Chicken with Zucchini is a colorful and tasty dish! Juicy chicken baked with fresh zucchini, bell peppers, and olives makes for a healthy meal with minimal effort.
The best part? You just toss everything on a sheet pan and let the oven do the work. I love how the flavors blend together—it’s like a little party on your plate! 🎉
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs are perfect because they stay juicy. If you prefer, you can use boneless skinless thighs or chicken breasts, but keep in mind that breasts cook faster and may dry out.
Zucchini: This veggie adds a great texture. If zucchini is out of season, yellow squash or even eggplant can work as alternatives. Just slice them similar to zucchini!
Bell Peppers: The sweet crunch of yellow and orange peppers brings a lot to the dish. If you have green peppers or another color on hand, those can be fine substitutes too. Red peppers also add sweetness!
Olives: Kalamata olives give a robust flavor, but if you’re not a fan, you can skip them or use any other type of olives you enjoy, like black olives. Also, canned olives work just as well.
How Do I Make Sure My Chicken is Juicy and Flavorful?
To ensure your chicken thighs are juicy, it’s important to season them well and not skip the pat-drying step. This removes excess moisture and helps the skin get crispy. Here’s how to do it:
- Pat the chicken dry before seasoning. This helps the skin crisp up nicely in the oven.
- Make sure to coat the thighs generously with the seasoning mixture. This infuses flavor throughout.
- Keep the skin side up during roasting. This allows the fat to render, keeping the meat moist.
- Use a meat thermometer to check for doneness—165°F (74°C) is your target!
These tips will help you serve perfectly cooked, delicious chicken every time!
Easy Sheet Pan Mediterranean Chicken with Zucchini
Ingredients You’ll Need:
For the Chicken and Vegetables:
- 4 bone-in, skin-on chicken thighs
- 2 medium zucchinis, sliced into half-moons
- 1 yellow bell pepper, cut into chunks
- 1 orange bell pepper, cut into chunks
- 1 red onion, cut into wedges
- 1 cup cherry tomatoes, halved or large tomatoes cut into chunks
- 1/2 cup Kalamata olives
- 1/2 cup green olives
For the Seasoning:
- 3 tablespoons olive oil
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- Salt and freshly ground black pepper, to taste
For Garnish:
- Fresh parsley, chopped
- Optional: 1 lemon, sliced or juiced
How Much Time Will You Need?
This delightful recipe takes about 10 minutes to prep and 30-40 minutes to cook, making it a quick dinner option. So, you’re looking at roughly 50 minutes from start to finish, with minimal cleanup since everything cooks on one pan!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 425°F (220°C). This ensures that your chicken will cook evenly and get that lovely crispy skin. Also, line a large sheet pan with parchment paper or give it a light grease to keep things from sticking.
2. Prepare the Seasoning:
In a small bowl, mix together the olive oil, dried oregano, garlic powder, onion powder, paprika, salt, and pepper. This mix will coat both the chicken and the veggies, adding tons of flavor.
3. Season the Chicken:
Take your chicken thighs and pat them dry using paper towels. This is a crucial step to ensure the skin gets crispy! Now, rub half of your seasoning mix all over the chicken, making sure to coat it well on all sides.
4. Toss the Vegetables:
In a large bowl, toss together the sliced zucchinis, bell peppers, red onion, tomatoes, and olives with the remaining seasoning mixture. You want them to be coated nicely in that flavorful oil and spice blend.
5. Spread Out on the Pan:
Pour the seasoned veggies onto the prepared sheet pan and spread them out evenly. This allows them to cook evenly and get some nice roasted bits.
6. Add the Chicken:
Now, place the chicken thighs skin-side up on top of the veggies. This way, the juices from the chicken will drip down and flavor the veggies, making everything even tastier!
7. Roast It Up:
Pop the pan in the preheated oven and roast for about 30-40 minutes. Your chicken is done when it reaches an internal temperature of 165°F (74°C), and the veggies will be tender and slightly caramelized.
8. Crisp the Skin (Optional):
If you want extra crispy skin, turn on the broiler for the last 2-3 minutes of cooking. Just keep a close eye on it to prevent burning!
9. Add Freshness:
Once out of the oven, sprinkle chopped fresh parsley over your dish to add a pop of color and freshness. If you’re using lemon, squeeze some juice over the top for a zesty kick!
10. Serve and Enjoy:
Dig in while it’s hot! This sheet pan Mediterranean chicken with zucchini is not only delicious but also a feast for the eyes. Enjoy your well-deserved meal!
FAQ for Easy Sheet Pan Mediterranean Chicken with Zucchini
Can I Use Different Vegetables in This Recipe?
Absolutely! Feel free to substitute with your favorite veggies or whatever you have on hand. Good options include asparagus, eggplant, or even baby potatoes. Just cut them into similar sizes for even cooking!
Can I Make This Dish with Chicken Breasts Instead?
Yes, you can! Just keep in mind that chicken breasts will cook faster than thighs, so adjust the cooking time accordingly. Start checking for doneness after 20-25 minutes to avoid drying them out.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for about 15-20 minutes or until warmed through, or use the microwave for a quicker option.
What Can I Serve This Dish With?
This Mediterranean chicken pairs beautifully with rice, quinoa, or couscous! You can also serve it over a bed of leafy greens for a fresh salad or with crusty bread to soak up the delicious juices.
