Description
An easy one-pan Mediterranean chicken bake with zucchini, tomatoes, and herbs. Juicy, family-friendly, and perfect for meal prep or a week of healthy dinners.
Ingredients
1.5 lb boneless skinless chicken thighs, trimmed
2 medium zucchini, sliced into 1/2-inch half-moons
1 pint cherry tomatoes, halved
1 small red onion, cut into wedges
3 tbsp extra-virgin olive oil
3 cloves garlic, minced
1 lemon, zested and juiced
1.5 tsp dried oregano
1 tsp dried thyme
1 tsp smoked paprika
3/4 tsp kosher salt
1/2 tsp black pepper
2 tbsp chopped fresh parsley, for garnish
Optional: 1/3 cup pitted Kalamata olives, 1/4 cup crumbled feta
Instructions
1. Preheat oven to 400°F (200°C) and line a large rimmed sheet pan with parchment or lightly oil it.
2. Pat chicken dry. Keep thighs whole or cut into large chunks for faster cooking.
3. In a large bowl whisk olive oil, lemon zest and juice, garlic, oregano, thyme, paprika, salt, and pepper.
4. Add chicken, zucchini, tomatoes, and red onion to the bowl; toss until evenly coated.
5. Spread mixture on the sheet pan in a single layer, spacing chicken so it roasts, not steams.
6. Roast 20–25 minutes, stirring once midway, until chicken reaches 165°F (75°C) and vegetables are tender.
7. Optional: Broil 2–3 minutes for extra browning at the end.
8. Rest 5 minutes. Garnish with parsley and, if using, olives and feta.
9. Serve as is or over quinoa, couscous, or brown rice.
10. Store leftovers in airtight containers up to 4 days; reheat gently in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 25 minutes