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Sheet Pan Mediterranean Chicken & Zucchini

A vibrant, healthy one-pan meal featuring tender chicken and roasted zucchini infused with Mediterranean spices.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 380
Ingredients Method Notes

Ingredients
  

For the marinade
  • 1/4 cup olive oil Extra vir recommended.
  • 1 lemon Juice of 1 lemon Freshly squeezed for best flavor.
  • 4 cloves garlic, minced Adjust according to taste.
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • to taste Salt and pepper Adjust according to preference.
Main ingredients
  • 4 pieces boneless, skinless chicken breasts Thicker pieces may require additional cooking time.
  • 2 medium zucchinis, sliced into rounds
  • 1 pint cherry tomatoes, halved Substitute with other vegetables if desired.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a mixing bowl, whisk together olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper.
  3. Add chicken breasts to the bowl and ensure they are fully coated with the marinade. Let them sit for about 10 minutes.
Cooking
  1. On a large sheet pan, arrange the marinated chicken breasts.
  2. Scatter sliced zucchinis and halved cherry tomatoes around the chicken.
  3. Drizzle any remaining marinade over the vegetables and season with a pinch of salt and pepper.
  4. Bake for 25-30 minutes or until the chicken is cooked through (internal temperature should reach 165°F/74°C) and the veggies are tender.
  5. Let it cool for a few minutes before serving. Garnish with fresh herbs if desired and enjoy.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, microwave or heat in the oven at 350°F until warmed through. This dish also freezes well for up to 2 months.