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Sheet Pan Mediterranean Chicken and Zucchini

Sheet pan Mediterranean chicken and zucchini with golden roasted chicken thighs, caramelized zucchini and cherry tomatoes, and briny kalamata olives finished with lemon herb olive oil and crumbled feta. Roasted at high heat on one pan for a simple lemon chicken sheet pan dinner with big Mediterranean flavor.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Mediterranean
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Boneless chicken thighs
  • 1.5 lb boneless chicken thighs
Zucchini and tomatoes
  • 2 medium zucchini, sliced into half-moons
  • 1 cup cherry tomatoes
Olives and feta
  • 0.5 cup kalamata olives, halved
  • 0.5 cup feta cheese, crumbled
Lemon herb olive oil
  • 3 tbsp olive oil
  • 3 garlic cloves, minced
  • 1 lemon, juiced and zested
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 0.25 Salt and black pepper to taste
  • 1 Fresh parsley for garnish

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat the oven to 425°F and line a sheet pan with foil for easy cleanup.
Make the lemon herb mixture
  1. Whisk olive oil, minced garlic, lemon juice, lemon zest, dried oregano, dried thyme, salt, and black pepper until combined and glossy.
Coat and arrange chicken
  1. Toss the chicken thighs in the lemon herb mixture, then arrange them in the center of the sheet pan with space around each piece.
Add vegetables
  1. Toss the zucchini and cherry tomatoes in the remaining lemon herb mixture, then scatter them around the chicken in an even layer.
Roast
  1. Add the kalamata olives to the pan, then roast at 425°F for 22–25 minutes until the chicken is cooked through and the vegetables are caramelized.
Finish and serve
  1. Top with crumbled feta and fresh parsley, then serve immediately while everything is hot and lightly browned.

Notes

For extra browning, spread the zucchini and tomatoes so they’re not piled on top of the chicken, and avoid stirring during roasting. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in the oven or air fryer for best texture. Freezing is not recommended because zucchini can soften. For a lighter option, use feta labeled “low-fat” to reduce calories without changing the bake method.