Sheet Pan Mediterranean Chicken & Zucchini – Fresh & Herb-Forward.

Today is Wednesday, December 24, 2025.¹ Here in Agadir, the Atlantic breeze is cooling the early evening air, and the city is transitioning into the quiet of Christmas Eve. While many are preparing for the heavy roasts of tomorrow, tonight is the perfect time for a “light-but-satisfying” meal that won’t leave you feeling sluggish.

The Sheet Pan Mediterranean Chicken & Zucchini is a masterclass in efficiency and flavor. It relies on high-heat roasting to achieve a “charred-yet-juicy” result, allowing the natural sugars in the zucchini and tomatoes to caramelize alongside herb-marinated chicken. By using a single pan, you minimize cleanup, giving you more time to enjoy the holiday sunset or a glass of wine. It is bright, vibrant, and deeply aromatic.

Why the “Sheet Pan” Works

Roasting everything together creates a “flavor exchange” that you don’t get with separate pans:

Ingredient	Role in the Pan
Chicken Thighs	Provide the savory fats that “baste” the vegetables as they roast.
Zucchini	Absorb the lemon-herb juices, becoming tender and slightly sweet.
Cherry Tomatoes	Act as “flavor bombs” that burst to create a natural, jammy sauce.
Red Onion	Softens and chars, providing a mellow, smoky depth.

Ingredients

The Base

1.5 lbs Boneless, Skinless Chicken Thighs: (Thighs stay much juicier at high heat than breasts). Cut into large, bite-sized pieces.
2 Medium Zucchini: Sliced into 1/2-inch thick rounds (or half-moons if large).
1 cup Cherry Tomatoes: Left whole.
1 Large Red Onion: Cut into thick wedges.²

The Mediterranean Marinade

3 tbsp Extra Virgin Olive Oil.
1 Large Lemon: Half juiced, half sliced into thin rounds.
4 cloves Garlic: Minced.
1 tbsp Dried Oregano.
1 tsp Smoked Paprika.
1/2 tsp Sea Salt & 1/2 tsp Fresh Black Pepper.

The Fresh Finish

1/4 cup Crumbled Feta Cheese.
Fresh Herbs: A handful of chopped fresh parsley and dill.
A drizzle of Balsamic Glaze (Optional).

Instructions: The High-Heat Roast

The key to a successful sheet pan meal is surface area. If the pan is too crowded, the vegetables will steam instead of roast.

1. The Prep

Preheat your oven to 400°F (205°C). Line a large rimmed baking sheet with parchment paper for the easiest possible cleanup.

2. The Marinade

In a large bowl, whisk together the olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper.

3. The Toss

Add the chicken, zucchini, cherry tomatoes, and red onion to the bowl. Toss thoroughly until everything is glossy and well-coated in the herb oil.

4. The Layout

Spread the mixture onto the baking sheet in a single layer. Tuck the lemon slices between the chicken and vegetables.

Pro Tip: Ensure the chicken pieces aren’t touching each other. This allows the hot air to circulate, giving you those beautiful golden-brown edges.

5. The Roast

Place in the oven and bake for 20–25 minutes.

The chicken is done when it reaches an internal temperature of 165°F.³
The zucchini should be tender-crisp with some charred spots, and the tomatoes should be bursting.

6. The Garnish

Remove from the oven. While still hot, sprinkle the crumbled feta over the tray so it softens slightly. Top with a generous amount of fresh parsley and dill.

Flavor & Texture Notes

This dish is defined by its brightness. The combination of lemon juice and dried oregano creates a classic Mediterranean “zing” that feels incredibly fresh.

Texturally, you get the succulent, tender chicken contrasted with the soft, jammy tomatoes and the slightly charred, toothsome zucchini. The feta adds a final creamy, salty “pop” that ties the whole tray together. It’s a clean-eating meal that satisfies like comfort food.

Tips and Substitutions

The Starch Option: If you want a heartier meal, add 1 cup of canned chickpeas (rinsed and dried) to the tray. They will get slightly crispy and nutty in the oven.
The “Zero-Waste” Lemon: Don’t throw away the roasted lemon slices! They become soft and concentrated in flavor; you can eat them along with the chicken for a bold citrus punch.
The Dip: This dish is even better when served with a side of Tzatziki or a simple garlic yogurt sauce.

FAQ

Can I make this with chicken breast?

Yes, but chicken breast cooks faster and dries out easily. I recommend cutting them into larger pieces than the thighs and checking them at the 18-minute mark.

What if I don’t have fresh herbs?

While fresh herbs provide that “herb-forward” finish, you can increase the dried oregano to 1.5 tablespoons in the marinade if that’s all you have on hand.

How do I store leftovers?

Store in an airtight container for up to 3 days. This dish is excellent when eaten cold the next day as part of a Mediterranean salad with some extra greens and olives.

A Christmas Eve in Agadir

As you look out toward the Atlantic this evening, let this meal be a celebration of simplicity. It’s a reminder that even on a day as significant as December 24, a beautiful dinner doesn’t require hours of labor—just fresh ingredients and a hot oven.

Would you like me to find a recipe for a “5-Minute Garlic Yogurt Dip” to serve alongside this chicken for an extra creamy, cooling element?