Mediterranean Chicken and Zucchini Sheet Pan is an easy, colorful meal filled with tender chicken, fresh zucchini, and bright Mediterranean flavors like lemon, garlic, and herbs. Everything cooks together on one pan, so it’s perfect for a hassle-free dinner that still feels special. The chicken gets nicely browned, and the zucchini roasts to a soft, slightly crispy texture that I just love.
I like to toss everything in a simple mix of olive oil, garlic, oregano, and a splash of lemon juice before roasting. It’s such a fresh combination that never gets old. Plus, cooking it all on one pan means less cleanup, which is a huge win in my book. I often make this when I want something healthy but satisfying without spending hours in the kitchen.
This dish goes great with some warm pita or a side of rice, but I also enjoy it straight from the pan with a little extra squeeze of lemon on top. It’s the kind of meal that’s great for both weeknight dinners and casual weekend meals with friends or family. I’ve found that everyone appreciates how easy it is and how the flavors come together so well in just one dish.
Key Ingredients & Substitutions
Chicken Thighs: Using bone-in, skin-on thighs gives the best flavor and juicy texture. If you prefer leaner meat, boneless skinless chicken breasts work, but watch cooking time as they cook faster.
Zucchini and Yellow Squash: Both add mild sweetness and great texture. You can swap with eggplant or bell peppers if you need more veggies or want a different flavor.
Kalamata Olives: These give a salty, briny punch. If you can’t find them, black olives or green olives are fine substitutes but will change the flavor a bit.
Lemon & Herbs: Lemon slices and juice brighten up the whole dish. Fresh herbs like thyme or oregano are great but dried works well too—just adjust amounts so you don’t overpower the dish.
How Do I Get Crispy Chicken Skin and Perfectly Roasted Veggies?
To crisp chicken skin, start with a hot oven (425°F). Make sure the chicken skin is dry by patting it with paper towels before coating with oil and herbs. Place the chicken skin side up on the sheet pan so heat hits it directly.
- Don’t overcrowd the pan — leave some space between pieces so heat circulates well and veggies roast instead of steam.
- Toss veggies in oil and season well—they’ll soak up flavor while roasting.
- For extra crispiness, broil for 2-3 minutes at the end, but watch closely to avoid burning.
Rest the cooked chicken before serving so juices settle. This helps keep meat moist once you cut into it.
Equipment You’ll Need
- Large rimmed baking sheet – I like it because it gives plenty of space for everything to roast evenly.
- Mixing bowls – useful for tossing the veggies and chicken with oil and herbs without making a mess.
- Meat thermometer – ensures the chicken is cooked to a safe 165°F without overdoing it.
- Sharp knife and cutting board – for slicing zucchini, squash, and lemon slices easily and safely.
- Basting brush (optional) – for brushing extra oil or lemon juice on the chicken during roasting for extra flavor.
Flavor Variations & Add-Ins
- Swap chicken thighs for drumsticks or breasts—thighs stay juicier, but breasts cook faster.
- Add chopped fresh herbs like parsley, basil, or rosemary for extra freshness just before serving.
- Include other colorful veggies like cherry peppers, artichoke hearts, or eggplant for more variety.
- Sprinkle with crumbled feta or grated Parmesan after roasting for a cheesy touch that pairs well with the flavors.
Mediterranean Chicken and Zucchini Sheet Pan
Ingredients You’ll Need:
For The Chicken and Veggies:
- 6 bone-in, skin-on chicken thighs
- 2 medium zucchinis, sliced into thick rounds
- 1 yellow squash, sliced into thick rounds
- 1 large onion, sliced into wedges
- 1 cup cherry tomatoes or small grape tomatoes
- ½ cup Kalamata olives, pitted
For The Marinade and Seasoning:
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 teaspoon dried thyme or fresh if available
- 1 lemon, thinly sliced
- 1 tablespoon fresh lemon juice
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This meal takes about 15 minutes to prep, and then you’ll roast everything in the oven for 35 to 45 minutes. Don’t forget to let the chicken rest for 5 minutes before serving. In total, plan for around an hour from start to finish.
Step-by-Step Instructions:
1. Preheat and Prepare the Pan
Set your oven to 425°F (220°C). Lightly grease a large sheet pan or line it with parchment paper to make cleanup easier.
2. Mix the Marinade
In a large bowl, combine olive oil, minced garlic, dried oregano, thyme, lemon juice, salt, and freshly ground black pepper. Stir everything together well.
3. Coat the Chicken
Add the chicken thighs to the bowl and toss so they’re well coated with the oil and herb mixture.
4. Arrange Chicken and Vegetables
Place the chicken thighs on the sheet pan with skin side up. Use the same bowl to add the sliced zucchini, yellow squash, onion wedges, cherry tomatoes, and Kalamata olives. Toss gently to coat them with the leftover marinade. Spread the veggies evenly around and between the chicken pieces.
5. Add Lemon Slices and Roast
Lay the thin lemon slices on top of the chicken and veggies. Put the sheet pan in the preheated oven and roast for 35 to 45 minutes, until the chicken is cooked through (internal temperature of 165°F or 74°C) and the vegetables are tender and slightly browned.
6. Crisp the Skin (Optional)
If you want the chicken skin extra crispy, broil the sheet pan for 2–3 minutes at the end, keeping a close eye so nothing burns.
7. Rest and Serve
Take the pan out of the oven and let the chicken rest for about 5 minutes. Serve warm with extra lemon wedges or a sprinkle of fresh parsley if you like.
Can I Use Boneless Chicken Instead of Thighs?
Yes! You can use boneless, skinless chicken breasts or thighs. Just reduce the roasting time to about 25-30 minutes since boneless cooks faster, and keep an eye to avoid drying them out.
Can I Prepare This Recipe Ahead of Time?
Absolutely! You can marinate the chicken and toss the veggies in the herb mixture up to 24 hours ahead. Store everything covered in the fridge and roast just before dinner for maximum flavor.
How Should I Store Leftovers?
Keep leftover chicken and vegetables in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through.
What Can I Serve With Mediterranean Chicken and Zucchini?
This dish pairs wonderfully with warm pita bread, rice, or a simple green salad. You can also add a dollop of tzatziki for extra Mediterranean flair!
