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Sheet Pan Mediterranean Chicken and Zucchini

Sheet pan Mediterranean chicken and zucchini with golden roasted chicken thighs surrounded by caramelized zucchini, cherry tomatoes, and kalamata olives. Finished with lemon herb olive oil and crumbled feta for a bright, savory one-pan dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Mediterranean
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Boneless chicken thighs
  • 1.5 lb boneless chicken thighs Cut none; keep whole for even roasting.
Vegetables and finishing
  • 2 zucchini Slice into half-moons.
  • 1 cup cherry tomatoes Halve if large for quicker caramelization.
  • 0.5 cup kalamata olives Halve.
  • 0.5 cup feta cheese Crumbled.
  • 0.25 fresh parsley Chopped for garnish.
Lemon herb olive oil
  • 3 tbsp olive oil
  • 3 cloves garlic cloves Minced.
  • 1 lemon Juiced and zested.
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 0.25 salt and black pepper To taste; season the lemon herb mixture and vegetables.

Equipment

  • 1 sheet pan

Method
 

Prep and season
  1. Preheat oven to 425°F and line a sheet pan with foil.
  2. Whisk olive oil, minced garlic, lemon juice, lemon zest, oregano, thyme, salt, and pepper until combined.
  3. Toss chicken thighs in about half the lemon herb mixture and arrange them on the sheet pan.
  4. Toss zucchini and cherry tomatoes in the remaining mixture, then scatter them around the chicken.
  5. Add kalamata olives to the pan and roast for 22–25 minutes at 425°F, until chicken is cooked and vegetables are caramelized (look for browned edges on the zucchini and blistered tomatoes).
Finish and serve
  1. Top the hot pan with crumbled feta and fresh parsley, then serve immediately.

Notes

For the best browning, spread everything in a single layer with space between the chicken and vegetables so moisture can evaporate. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a 400°F oven until warmed through (about 8–12 minutes). Freezing is not recommended because zucchini can turn watery after thawing. Dietary swap: use dairy-free feta if you want a lactose-free option while keeping the lemon herb flavor.