Easy Sheet Pan Mediterranean Chicken and Zucchini

Key Ingredients & Substitutions

Chicken Thighs: I love bone-in, skin-on thighs for their juicy flavor. If you prefer, you can use boneless chicken or even chicken breasts, but keep in mind they may cook faster, so adjust timing.

Zucchini: Fresh zucchini gives a lovely texture. If zucchini isn’t available, try yellow squash or even eggplant for a nice twist.

Olives: Kalamata olives bring a strong flavor. If you’re not a fan, green olives or even capers work as great alternatives.

Feta Cheese: Feta adds a nice salty bite. You could substitute it with goat cheese or omit it entirely for a dairy-free version.

Herbs: The dried oregano, thyme, and basil are classic Mediterranean flavors. If you have fresh herbs, feel free to use them! Just increase the quantity slightly, as fresh herbs are less concentrated.

How Do I Get My Chicken Skin Extra Crispy?

Crispy skin is key for great chicken. To achieve that, follow these tips:

• Pat the chicken dry with paper towels before seasoning. Removing moisture helps it crisp up.
• Roast the chicken skin side up, which allows the heat to render the fat and crisp up the skin.
• When the chicken is nearly done roasting, switch your oven to broil for a couple of minutes. Keep a close eye to prevent burning!

Easy Sheet Pan Mediterranean Chicken and 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 cup cherry tomatoes, halved or quartered
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 large red onion, sliced
• 1/2 cup Kalamata olives
• 1/2 cup green olives
• 4 oz feta cheese, cubed or crumbled
• 3 cloves garlic, minced

For Seasoning:

• 3 tbsp olive oil
• 1 tbsp dried oregano
• 1 tsp dried thyme
• 1 tsp dried basil
• Juice of 1 lemon
• Salt and freshly ground black pepper, to taste

For Garnish:

• Fresh parsley, chopped

How Much Time Will You Need?

This delicious dish will take about 15 minutes to prep and around 30-40 minutes to cook. So, you’ll have a tasty Mediterranean dinner ready in about an hour! Perfect for a simple weeknight meal.

Step-by-Step Instructions:

1. Preheat the Oven:

Start by preheating your oven to 425°F (220°C). This high heat will help to roast the chicken and veggies perfectly. You can line a large baking sheet with parchment paper or give it a light grease to prevent sticking.

2. Prepare the Vegetables:

In a large bowl, mix the sliced zucchinis, cherry tomatoes, chopped bell peppers, sliced red onion, minced garlic, Kalamata olives, and green olives. Add two tablespoons of olive oil, along with the oregano, thyme, basil, salt, and pepper. Give everything a good toss to make sure all the veggies are well-coated with the oil and seasonings.

3. Arrange the Mixture:

Spread the seasoned vegetable mixture, along with any feta cheese (if using), evenly onto the prepared baking sheet. This will create a colorful base for the chicken.

4. Season the Chicken:

Next, take your chicken thighs and pat them dry with paper towels. Sprinkle some salt, pepper, and a little oregano on both sides. This will help flavor the chicken.

5. Add Chicken to the Sheet Pan:

Place the chicken thighs, skin side up, right on top of the vegetable mixture. This allows the juices to drip down and flavor the veggies as everything cooks together!

6. Drizzle and Prepare for Roasting:

Drizzle the remaining tablespoon of olive oil and the fresh lemon juice over the chicken and veggies. This extra touch really brings out the Mediterranean flavors!

7. Roasting:

Now, pop the baking sheet into your preheated oven and roast for 30-40 minutes. You’ll know it’s done when the chicken reaches an internal temperature of 165°F (74°C) and the veggies are nice and tender, slightly caramelized.

8. Optional Crispy Skin:

If you like crispy skin, switch the oven to broil for the last 2-3 minutes. Just keep a close watch so it doesn’t burn. You want it golden and delicious!

9. Serve and Enjoy:

Once everything is cooked to perfection, remove the sheet pan from the oven. Sprinkle chopped fresh parsley over the dish for a pop of color and freshness. Serve warm and enjoy your delightful Mediterranean feast!

This one-pan dish offers juicy Mediterranean-spiced chicken with a colorful, flavorful vegetable medley, perfect for a simple but satisfying weeknight meal.

FAQ for Easy Sheet Pan Mediterranean Chicken and Zucchini

Can I Use Boneless Chicken Thighs Instead?

Yes, absolutely! Boneless chicken thighs will work well. Just be aware that they may cook faster, so check for doneness after about 25-30 minutes to ensure they don’t dry out.

Can I Substitute the Zucchini?

Definitely! If zucchini isn’t available, you can use yellow squash or even eggplant. Just slice them similarly to ensure even cooking.

How Do I Store Leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, adding a splash of olive oil to keep things moist.

Can I Add More Vegetables?

Of course! This recipe is very versatile. Feel free to add other vegetables like asparagus, broccoli, or even artichokes according to your preference. Just adjust the roasting time slightly if needed based on the vegetable types.