Sheet Pan Mediterranean Chicken & Zucchini
This flavorful, one-pan dish features juicy chicken thighs marinated in zesty Mediterranean spices, paired with tender, caramelized zucchini and other colorful vegetables.
Ingredients
Main Ingredients
- 4 pieces chicken thighs (bone-in or boneless, skin-on) Skin-on for more flavor
- 2 medium zucchinis, sliced
- 1 pieces red bell pepper, chopped
- 1 pieces yellow onion, sliced
- 4 cloves garlic, minced
- 2 tablespoons olive oil
Spices and Seasoning
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 tablespoon lemon juice
- Salt and pepper, to taste
Instructions
Preheat the Oven
- Start by preheating your oven to 400°F (200°C). This ensures that everything roasts evenly and gets that lovely golden-brown finish.
Prepare the Marinade
- In a bowl, combine olive oil, garlic, oregano, thyme, paprika, lemon juice, salt, and pepper. Mix well until combined.
Marinate the Chicken
- Take your chicken thighs and rub the marinade all over them. Ensure they are well coated to soak in all that Mediterranean goodness.
Arrange on the Sheet Pan
- Place the marinated chicken on one side of a large sheet pan. On the other side, add the sliced zucchini, bell pepper, and onion. Drizzle a little more olive oil over the veggies and toss them to coat lightly.
Bake
- Pop the sheet pan into the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the veggies are tender.
Serve
- Once done, take it out of the oven and let it rest for a few minutes. Serve hot, garnished with fresh herbs if you like!
Notes
Marinate chicken longer for deeper flavor. For veggie variations, add other vegetables like cherry tomatoes, olives, or asparagus. Store leftovers in an airtight container for up to 3 days.