This dish brings together juicy chicken and fresh zucchini all on one pan! It’s brightened up with tasty Mediterranean spices that will make your taste buds dance.
I love how easy it is to clean up afterward! Just chop, season, and roast. Perfect for a busy weeknight when you want something healthy and yummy without the fuss!
Key Ingredients & Substitutions
Chicken: Both chicken breasts and thighs work great, but thighs tend to stay juicier. If you’re looking for a plant-based option, try substituting with firm tofu or chickpeas, which will also absorb the flavors beautifully!
Zucchini: Fresh zucchinis are perfect for this dish. If you can’t find any, try yellow squash or eggplant as great alternatives. They’ll add a different texture but still complement the Mediterranean flavors.
Olive Oil: Extra virgin olive oil is my go-to for its rich flavor. If you’re out, you can use vegetable oil or avocado oil instead! Just keep in mind that olive oil adds a distinct taste you might miss.
Feta Cheese: Feta is optional but adds a nice creamy texture. If you’re dairy-free or simply don’t like cheese, try using nutritional yeast for a cheesy flavor, or leave it out altogether.
Spices: The spices bring the Mediterranean flair! Feel free to experiment with fresh herbs like thyme or rosemary if you have them on hand instead of dried herbs.
How Do I Roast the Chicken and Zucchini Perfectly?
Roasting is all about getting the right temperature and timing! Here are tips to ensure everything cooks perfectly:
- Start by preheating your oven to 425°F (220°C). This high heat helps to get that lovely caramelization on the zucchini while cooking the chicken evenly.
- Make sure to cut your zucchini evenly to ensure they cook at the same rate. Thicker pieces will take longer, so aim for 1/2-inch thick slices.
- Don’t overcrowd the pan! Give the chicken and zucchini space to roast evenly. If you need more room, use two pans.
- Check the chicken with a meat thermometer. Once it hits 165°F (75°C), it’s perfectly cooked and safe to eat.
- If your zucchini looks cooked but the chicken isn’t done yet, simply move the vegetables to the side of the pan to prevent overcooking.
Let everything rest for a few minutes before serving. Enjoy your delicious meal!
Easy Sheet Pan Mediterranean Chicken and Zucchini
Ingredients You’ll Need:
For the Chicken and Zucchini:
- 4 boneless, skinless chicken breasts (or thighs)
- 3 medium zucchinis, sliced into 1/2-inch thick rounds or half-moons
For the Seasoning:
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 lemon, zest and juice
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional for heat)
For Garnish:
- 1/4 cup crumbled feta cheese (optional garnish)
- Fresh parsley or oregano for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 20-25 minutes to roast, making a total of around 35 minutes from start to finish. It’s perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Preheat and Prepare:
Begin by preheating your oven to 425°F (220°C). While the oven is heating up, line a large sheet pan with parchment paper or aluminum foil for straightforward cleanup later.
2. Make the Marinade:
In a small bowl, whisk together the olive oil, minced garlic, lemon zest, lemon juice, oregano, basil, paprika, cumin, salt, pepper, and red pepper flakes if you enjoy a bit of spice. This mixture will be the flavorful base for your chicken and vegetables.
3. Arrange the Ingredients:
Place the chicken breasts or thighs on the sheet pan, then arrange the sliced zucchini around the chicken. Ensure everything is spread out evenly for even cooking.
4. Coat the Chicken and Zucchini:
Pour the olive oil and spice mixture over both the chicken and zucchini. Toss the zucchini gently to coat them well in the seasoning, making sure the chicken is also covered in the mixture for maximum flavor.
5. Roast Everything:
Put the sheet pan in the preheated oven and roast for about 20-25 minutes. Keep an eye on the chicken; it’s done when it reaches an internal temperature of 165°F (75°C) and the zucchini should be tender and slightly caramelized.
6. Add Feta Cheese (Optional):
If you love feta, sprinkle it on top of the chicken and zucchini during the last 5 minutes of baking for that delicious, creamy Mediterranean touch.
7. Finish and Garnish:
Once cooked, take the sheet pan out of the oven. Allow it to cool slightly, then garnish with fresh chopped parsley or oregano for a pop of color and fresh flavor!
8. Serve:
Enjoy the dish warm! It pairs wonderfully with a side of rice, couscous, or fresh crusty bread to soak up all those delicious juices.
Now, dig into your easy, healthy Mediterranean-inspired chicken and zucchini sheet pan meal!
Frequently Asked Questions (FAQ)
Can I Use Chicken Thighs Instead of Breasts?
Absolutely! Chicken thighs are a great option because they’re juicier and more forgiving if slightly overcooked. They’ll soak up the flavors just as well as breasts!
What Can I Substitute for Zucchini?
If you don’t have zucchini, yellow squash or eggplant are excellent substitutes. Just remember to cut them into similar-sized pieces for even cooking!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in the microwave or in a skillet over low heat, adding a splash of water or broth to keep the chicken moist.
Can I Make This Recipe Ahead of Time?
Yes, you can prepare the chicken and zucchini with the marinade and refrigerate it for up to 24 hours before cooking. Just make sure to bring it to room temperature before roasting for even cooking!
