Sheet Pan Mediterranean Chicken & Zucchini.

There’s something magical about the way Mediterranean flavors come together on a single sheet pan. This recipe captures everything I love about cooking during busy weeknights – minimal prep, maximum flavor, and just one pan to wash afterward. I discovered this combination during a particularly hectic week when my garden zucchini was practically begging to be used, and I had chicken thighs that needed transforming into something special.

What makes this sheet pan Mediterranean chicken and zucchini so appealing is how the vegetables caramelize alongside the chicken, creating those golden edges that add incredible depth to every bite. The herbs and spices – oregano, garlic, and a hint of lemon – infuse everything as it roasts, while the chicken stays incredibly juicy thanks to the bone-in, skin-on thighs. It’s the kind of recipe that makes your kitchen smell like a Greek taverna, and honestly, it tastes even better than it smells.

This one-pan wonder works beautifully for meal prep, date nights, or feeding a hungry family. The Mediterranean diet emphasis on olive oil, fresh vegetables, and lean proteins makes this both satisfying and nutritious. Plus, zucchini season seems to stretch longer each year, and this recipe gives you a foolproof way to use those beautiful summer squash.

Ingredients

For the Chicken:

6 bone-in, skin-on chicken thighs (about 2.5 pounds)
3 tablespoons extra virgin olive oil
2 teaspoons dried oregano
1 teaspoon dried thyme
4 garlic cloves, minced
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon paprika
Juice of 1 large lemon (about 3 tablespoons)

For the Vegetables:

3 medium zucchini, sliced into half-moons (about ¼-inch thick)
1 large red onion, cut into wedges
1 pint cherry tomatoes, halved
½ cup Kalamata olives, pitted and halved
2 tablespoons extra virgin olive oil
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

For Garnish:

¼ cup fresh parsley, chopped
2 tablespoons fresh dill, chopped
½ cup crumbled feta cheese
Lemon wedges for serving

Instructions

Start by preheating your oven to 425°F. This temperature gives you the perfect balance of crispy chicken skin and tender vegetables without overcooking either component.

Pat the chicken thighs completely dry with paper towels – this step is crucial for achieving crispy skin. In a large bowl, whisk together the olive oil, oregano, thyme, minced garlic, salt, pepper, paprika, and lemon juice. Add the chicken thighs and turn to coat thoroughly, making sure the seasoning mixture gets under the skin where possible. Let the chicken marinate while you prepare the vegetables, or for up to 30 minutes if you have extra time.

While the chicken absorbs those Mediterranean flavors, prepare your vegetables. Slice the zucchini into half-moons about ¼-inch thick – any thinner and they’ll turn mushy, any thicker and they won’t cook through properly. Cut the red onion into wedges, keeping some of the root end intact so the wedges hold together during roasting. Halve the cherry tomatoes and pit the olives if needed.

Line a large sheet pan (18×13 inches works best) with parchment paper for easy cleanup. Arrange the seasoned chicken thighs skin-side up on one side of the pan, leaving space for the vegetables. The skin-side-up positioning ensures maximum crispiness.

In the same bowl you used for the chicken, toss the zucchini, onion wedges, cherry tomatoes, and olives with the remaining olive oil, salt, and pepper. Spread the vegetables around the chicken on the sheet pan, making sure everything sits in a single layer. Overcrowding leads to steaming rather than roasting, which you definitely want to avoid.

Roast for 35-40 minutes, until the chicken reaches an internal temperature of 165°F and the skin is golden brown and crispy. The zucchini should be tender with lightly caramelized edges, and the cherry tomatoes will be soft and slightly burst. If your vegetables are browning too quickly, you can tent the pan with foil for the last 10 minutes of cooking.

Remove from the oven and let rest for 5 minutes before garnishing with fresh parsley, dill, and crumbled feta cheese. Serve with lemon wedges on the side for an extra burst of brightness.

Flavor & Texture Notes

This sheet pan Mediterranean chicken delivers layers of flavor that develop as everything roasts together. The chicken thighs stay incredibly moist while the skin becomes gloriously crispy, thanks to the initial dry-patting and high roasting temperature. Each bite offers the herbaceous notes of oregano and thyme, balanced by the bright acidity of lemon and the richness of good olive oil.

The zucchini transforms during roasting, developing sweet, caramelized edges while maintaining a tender texture that’s never mushy. The red onion becomes mellow and slightly sweet, while the cherry tomatoes burst and create little pockets of concentrated flavor throughout the pan. Those Kalamata olives add bursts of briny intensity that tie everything together with authentic Mediterranean flair.

The fresh herbs sprinkled on top provide a vibrant contrast to the roasted vegetables, while the feta cheese adds creamy saltiness that complements the chicken beautifully. Every forkful combines different textures – crispy skin, tender meat, soft vegetables, and creamy cheese – creating a satisfying and complete meal.

Tips & Variations

For extra crispy chicken skin, place the seasoned thighs on a wire rack set inside the sheet pan. This allows air to circulate underneath and creates even crispier results. If you don’t have a wire rack, no worries – the recipe works perfectly without it.

Bone-in chicken thighs are ideal here because they stay moist during the longer cooking time needed for the vegetables. If you prefer boneless thighs, reduce the cooking time to 25-30 minutes and check for doneness earlier. Chicken breasts work too, but watch them carefully to prevent overcooking.

Summer squash like yellow squash or pattypan can easily substitute for zucchini. Bell peppers, eggplant, or fennel also work wonderfully in this recipe – just adjust cutting sizes to ensure even cooking. For a heartier meal, add cubed potatoes, but give them a 15-minute head start in the oven before adding the other vegetables.

The herb combination is flexible based on what you have available. Fresh rosemary, basil, or mint all work beautifully. If using fresh herbs in the marinade, double the quantities and add them during the last 10 minutes of cooking to prevent burning.

For a dairy-free version, simply omit the feta and finish with extra fresh herbs and a drizzle of high-quality olive oil. The dish remains deeply flavorful without the cheese.

Storage & Make-Ahead

This sheet pan meal keeps beautifully in the refrigerator for up to 4 days. Store the chicken and vegetables together in airtight containers, and reheat gently in a 350°F oven for 10-15 minutes to restore some crispiness to the chicken skin.

You can marinate the chicken up to 24 hours in advance, which actually improves the flavor. Prep the vegetables the morning of cooking and store them covered in the refrigerator until ready to roast. This makes weeknight dinner preparation incredibly quick.

The dish freezes reasonably well for up to 3 months, though the vegetables will be softer after thawing. Freeze in individual portions for easy reheating. Thaw overnight in the refrigerator and reheat in the oven rather than the microwave for best results.

Leftover chicken and vegetables make excellent additions to grain bowls, salads, or pasta dishes throughout the week.

Serving Suggestions

This sheet pan meal pairs beautifully with fluffy couscous, quinoa, or warm pita bread to soak up all those delicious pan juices. A simple Greek salad with cucumbers, tomatoes, and more feta creates a complete Mediterranean feast.

For a lighter presentation, serve over a bed of arugula or mixed greens, letting the warm vegetables and chicken slightly wilt the leaves. The combination of warm and cool elements creates an interesting temperature contrast.

Rice pilaf, orzo, or even creamy polenta make excellent base options that complement the Mediterranean flavors without competing. A dollop of tzatziki or hummus on the side adds extra richness and authentic Greek flavors.

Consider serving with warm flatbread or focaccia for a more substantial meal, especially if you’re feeding teenagers or particularly hungry adults.

FAQ

Can I use boneless chicken breasts instead of thighs? Yes, but reduce the cooking time to 20-25 minutes and check for doneness with a meat thermometer. Chicken breasts cook faster and can dry out more easily than thighs.

What if my zucchini releases too much water during cooking? This occasionally happens with very fresh zucchini. Simply drain the excess liquid from the pan halfway through cooking, or increase the oven temperature to 450°F for the last 10 minutes to help evaporate the moisture.

Can I make this recipe without olives? Absolutely. The olives add authentic Mediterranean flavor, but the dish is delicious without them. Consider adding sun-dried tomatoes or capers for a similar briny element.

How do I know when the chicken is properly cooked? Use a meat thermometer inserted into the thickest part of the thigh, avoiding the bone. The internal temperature should reach 165°F. The juices should run clear, and the skin should be golden brown.

Can I double this recipe for a crowd? Yes, but use two sheet pans to avoid overcrowding. Rotate the pans halfway through cooking for even browning. Everything should finish at roughly the same time.

This sheet pan Mediterranean chicken and zucchini proves that simple ingredients, when treated with care and roasted together, create something truly special. The beauty lies not just in the minimal cleanup, but in how the flavors meld and develop during roasting. Whether you’re cooking for family dinner or meal prepping for the week ahead, this recipe delivers consistent, satisfying results that will have everyone asking for seconds. Give it a try – your weeknight dinner routine will never be the same.