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Sheet Pan Mediterranean Chicken and Zucchini

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This Sheet Pan Mediterranean Chicken and Zucchini is a vibrant, one-pan dinner featuring juicy chicken thighs and caramelized zucchini seasoned with bold Mediterranean spices. Quick to prep and easy to clean up, it’s a wholesome, naturally gluten-free meal that’s perfect for weeknights or casual entertaining.

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)

Instructions

  1. Make the marinade: In a large bowl, mix olive oil, garlic, oregano, paprika, lemon zest, salt, pepper, and red pepper flakes.
  2. Marinate the chicken: Toss chicken thighs in the marinade and let sit for at least 30 minutes or up to 4 hours in the fridge.
  3. Preheat oven: Preheat to 400°F (200°C) and line a baking sheet with parchment paper.
  4. Add zucchini: Add zucchini to the bowl and toss to coat with marinade.
  5. Arrange on pan: Spread chicken and zucchini in a single layer on the sheet pan.
  6. Roast: Bake for 25–30 minutes, shaking the pan halfway through, until chicken is cooked and zucchini is tender.
  7. Garnish and serve: Sprinkle with fresh herbs before serving.

Notes

  • Add cherry tomatoes or red onion for extra flavor and color.
  • Use drumsticks or chicken breasts if desired, adjusting cook time accordingly.
  • Serve with a squeeze of fresh lemon juice for brightness.
  • Pairs well with rice, couscous, quinoa, or dips like tzatziki and hummus.
  • Leftovers keep for 4 days; reheat in oven or skillet for best texture.

Nutrition

Find it online: https://recipesbyliza.com/sheet-pan-mediterranean-chicken-and-zucchini/