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Sheet Pan Mediterranean Chicken and Zucchini

Sheet pan Mediterranean chicken and zucchini with golden roasted chicken thighs, caramelized zucchini, cherry tomatoes, and kalamata olives. Finished with lemon herb olive oil and a feta crumble for a bright, savory one-pan Mediterranean dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Boneless chicken thighs
  • 1.5 lb boneless chicken thighs Use evenly sized thighs so they cook at the same pace.
Zucchini
  • 2 medium zucchini Slice into half-moons for quick caramelization.
Cherry tomatoes
  • 1 cup cherry tomatoes Keep whole for bursts of sweetness in the oven.
Kalamata olives
  • 0.5 cup kalamata olives Halve to distribute briny flavor across the pan.
Feta cheese
  • 0.5 cup feta cheese Crumbled feta melts slightly on contact with hot chicken.
Olive oil
  • 3 tbsp olive oil For lemon herb olive oil to coat chicken and vegetables.
Garlic
  • 3 cloves garlic cloves Minced so it infuses the oil without burning.
Lemon
  • 1 lemon Juiced and zested for both brightness and aroma.
Dried oregano
  • 1 tsp dried oregano Warm, Mediterranean-style herb note.
Dried thyme
  • 1 tsp dried thyme Earthy flavor that pairs with chicken and zucchini.
Salt and black pepper
  • 1 salt and black pepper To taste; season in the lemon herb mixture.
Fresh parsley
  • 1 fresh parsley Chopped or left in sprigs for garnish right before serving.

Equipment

  • 1 sheet pan

Method
 

Prep and season
  1. Preheat the oven to 425°F and line a sheet pan with foil to prevent sticking and speed cleanup.
  2. Whisk olive oil, minced garlic, lemon juice, lemon zest, oregano, thyme, salt, and pepper until the mixture looks evenly combined and fragrant.
Arrange on the sheet pan
  1. Toss the chicken thighs in the lemon herb mixture until coated and arrange them on the sheet pan in a single layer.
  2. Toss the zucchini and cherry tomatoes in the remaining lemon herb mixture and scatter them around the chicken so they roast without crowding.
  3. Add the kalamata olives to the pan and spread them among the vegetables for even salting and browning.
Roast and finish
  1. Roast at 425°F for 22–25 minutes, until the chicken is cooked through and the vegetables look caramelized at the edges.
  2. Top with crumbled feta and fresh parsley, then serve immediately while the feta is warm and the chicken stays juicy.

Notes

For the best caramelization, cut zucchini into similar-size half-moons and keep everything in one layer on the sheet pan—crowding steams the vegetables. Store leftovers in the fridge up to 3 days in a sealed container; reheat in a hot oven or skillet until warmed through. Freezing is not recommended due to zucchini texture changes after thawing. For a dairy-light option, use a reduced-fat feta or omit feta and finish with extra lemon zest and parsley.