Name: Sheet Pan Mediterranean Chicken and Zucchini
Prep time: 10 min
Cook time: PT-488376H24M56S
Total time: PT-488376H24M56S
Cuisine: Mediterranean
Ingredients: 4–6 boneless, skinless chicken thighs; 2–3 medium zucchini, sliced into 1-inch rounds; 2 tablespoons olive oil; 2 cloves garlic, minced; 1 teaspoon dried oregano; 1 teaspoon paprika; Zest of 1 lemon; Salt and pepper to taste; Pinch of red pepper flakes (optional); Fresh parsley or oregano for garnish (optional)

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This Sheet Pan Mediterranean Chicken and Zucchini recipe is my go-to when I want something vibrant, flavorful, and easy to throw together. I love how the juicy chicken thighs roast up golden and tender next to caramelized zucchini, all coated in a bold Mediterranean spice blend. It’s the kind of meal I can prep in minutes, roast in the oven, and serve right off the pan—minimal cleanup, maximum flavor.

Why You’ll Love This Recipe

There’s something incredibly satisfying about sheet pan meals, and this one delivers every time. Here’s why I keep it in my regular rotation:

One-pan simplicity—less mess, easy cleanup
Juicy chicken thighs and roasted zucchini in one dish
Mediterranean spices give it bold, savory depth
I can prep it ahead and marinate the chicken in advance
Perfect for weeknights, but elegant enough for guests
Naturally gluten-free and wholesome

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4–6 boneless, skinless chicken thighs
2–3 medium zucchini, sliced into 1-inch rounds
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon paprika
Zest of 1 lemon
Salt and pepper to taste
Pinch of red pepper flakes (optional, for a kick)
Fresh parsley or oregano for garnish (optional)

Directions

Make the marinade: I mix olive oil, minced garlic, oregano, paprika, lemon zest, salt, pepper, and red pepper flakes in a large bowl.
Marinate the chicken: I toss the chicken thighs in the marinade until well coated. I let it sit for at least 30 minutes or up to 4 hours in the fridge.
Preheat the oven: I preheat to 400°F (200°C) and line a large baking sheet with parchment paper.
Add zucchini: I add the sliced zucchini to the bowl with the marinated chicken and toss again to coat evenly.
Arrange on sheet pan: I spread everything in a single layer on the prepared pan, spacing out the chicken and zucchini so they roast evenly.
Roast: I bake for 25–30 minutes, until the chicken is cooked through and the zucchini is browned and tender. I give the pan a little shake halfway through to help with even browning.
Garnish and serve: I sprinkle with fresh herbs just before serving.

Servings and timing

This recipe serves 4 people. It takes about 10 minutes to prep, and the roasting time is 25–30 minutes—so I can have dinner on the table in under 45 minutes.

Variations

Sometimes I add halved cherry tomatoes or red onion wedges to the pan for extra flavor and color. If I don’t have chicken thighs, I use bone-in chicken drumsticks or even chicken breasts, adjusting cooking time as needed. For extra brightness, I serve it with a squeeze of fresh lemon juice over the top.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I use the oven or a skillet to bring back that roasted texture. The microwave works in a pinch, but I prefer the oven for the best flavor and feel.

FAQs

Can I use chicken breasts instead of thighs?

Yes, I’ve made this with chicken breasts too. I just keep an eye on them so they don’t overcook—breasts cook a bit faster than thighs.

What can I serve with this dish?

I usually pair it with rice, couscous, or quinoa. A side of hummus or tzatziki also goes really well with the Mediterranean flavors.

Can I prep this ahead of time?

Definitely. I marinate the chicken the night before and slice the zucchini in advance. Then it’s just a quick transfer to the pan before baking.

Is this recipe gluten-free?

Yes, it’s naturally gluten-free—just be sure to double-check your spices and any sides you serve it with.

Can I freeze leftovers?

I don’t usually freeze the zucchini (it gets mushy), but the chicken freezes well. I reheat it in the oven with a fresh batch of roasted veggies.

Conclusion

This Sheet Pan Mediterranean Chicken and Zucchini is the kind of meal I can rely on when I need something healthy, flavorful, and fast. It fills the kitchen with mouthwatering aromas, and the blend of roasted chicken, caramelized zucchini, and bold herbs and spices is always a hit. It’s an easy win for busy nights—and one I never get tired of.