Sheet Pan Mediterranean Chicken Zucchini
Sheet Pan Mediterranean Chicken Zucchini is a healthy, flavorful dinner made with juicy chicken, fresh zucchini, and Mediterranean herbs, all roasted together on one pan for easy cleanup.
Ingredients
- 4 bone-in skin-on chicken thighs
- 2 medium zucchinis sliced into rounds
- 1 cup cherry tomatoes halved
- 1 red onion cut into wedges
- 1 bell pepper any color, sliced
- 3 tablespoons olive oil
- 2 teaspoons dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 3 garlic cloves minced
- 1 lemon thinly sliced
- Salt and pepper to taste
- Fresh parsley or basil for garnish
Instructions
Preheat Your Oven
- Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper to prevent sticking and make cleanup a breeze.
Season the Chicken
- In a small bowl, mix the oregano, smoked paprika, cumin, and a pinch of salt and pepper. Rub the spice mixture all over the chicken thighs for a bold, Mediterranean flavor.
Prepare the Vegetables
- Arrange the zucchini rounds, cherry tomatoes, red onion, and bell pepper slices on the sheet pan. Drizzle with olive oil, sprinkle with minced garlic, and toss to coat. Spread the veggies into an even layer, leaving space for the chicken.
Assemble the Sheet Pan
- Nestle the seasoned chicken thighs among the vegetables. Place lemon slices on top of the chicken and around the pan for a bright, citrusy touch.
Roast to Perfection
- Roast in the preheated oven for 35–40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.
Garnish and Serve
- Remove from the oven and let the chicken rest for 5 minutes. Sprinkle the dish with fresh parsley or basil before serving. Pair with a side of quinoa, rice, or crusty whole-grain bread if desired.