This dish features juicy chicken and fresh zucchini, all roasted together on one pan. The Mediterranean flavors with spices and herbs make every bite tasty and satisfying!
Honestly, I love how easy it is to clean up after this meal. Just toss everything on a sheet pan and let the oven work its magic while you relax a bit. What’s better than that? 😊
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on chicken thighs are delicious and stay moist during cooking. If you prefer a leaner option, boneless, skinless chicken breasts work too, but keep an eye on the cooking time to avoid drying out.
Zucchini: Zucchini adds freshness and helps absorb flavors. You can swap it for yellow squash or even eggplant. Just remember, eggplant may need a little pre-salting to draw out moisture.
Bell Peppers: Orange and red bell peppers add sweetness. If you see other colors, like green or yellow, feel free to use those. You can also try adding roasted red pepper for a different flavor.
Olives: Kalamata and green olives add a briny taste. Don’t have those? Use black olives or skip them altogether if you prefer something milder.
Halloumi Cheese: This cheese brings a lovely salty flavor and texture. If you can’t find halloumi, feta cheese is a good substitute, just add it towards the end of cooking so it doesn’t melt completely.
How Do I Get Great Flavor with the Marinade?
To ensure your chicken and veggies are bursting with flavor, don’t rush the seasoning! Mix the vegetables and coating thoroughly, giving every piece a good chance to soak in those Mediterranean spices. Here’s how to do it:
- In a bowl, combine olive oil, oregano, thyme, paprika, salt, and pepper.
- Mix the chopped veggies in this flavorful oil before placing them on the sheet. This way, each bite is coated with tasty goodness!
- Don’t skip the chicken seasoning! Drizzle it well, and make sure to coat under the skin as best as you can.
- For an extra kick, add a splash of lemon juice to the veggie mix.
With these tips and substitutions, you’re all set for a delicious and hassle-free meal! Enjoy cooking! 🍽️
Easy Sheet Pan Mediterranean Chicken and Zucchini
Ingredients You’ll Need:
For the Main Dish:
- 4 bone-in, skin-on chicken thighs
- 2 medium zucchinis, sliced into half-moons
- 1 orange bell pepper, chopped
- 1 red bell pepper, chopped
- 1 cup cherry tomatoes, halved or quartered
- 1 medium red onion, sliced
- 3 cloves garlic, minced
- 1/2 cup kalamata olives
- 1/2 cup green olives
- 1/2 cup halloumi cheese, cubed (optional)
For Seasoning:
- 3 tbsp extra virgin olive oil
- 1 tbsp dried oregano
- 1 tsp dried thyme
- 1 tsp paprika
- 1/2 tsp ground black pepper
- Salt to taste
For Garnish:
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 35-45 minutes to roast in the oven. Plus, a few extra minutes if you’d like to broil for extra crispness at the end. In just under an hour, you’ll have a delightful Mediterranean meal ready to serve!
Step-by-Step Instructions:
1. Prepping the Oven and Veggies:
First, preheat your oven to 425°F (220°C). While it’s warming up, grab a large bowl and add in your sliced zucchinis, chopped bell peppers, halved cherry tomatoes, sliced red onion, minced garlic, kalamata olives, green olives, and halloumi cubes if you’re using them. This colorful mix will be the star of your dish!
2. Seasoning the Veggies:
Now, drizzle 2 tablespoons of olive oil over the vegetable medley. Sprinkle in the dried oregano, thyme, paprika, salt, and black pepper. Toss everything together well, ensuring the veggies are nicely coated with the oil and seasoning.
3. Arranging Chicken and Veggies:
Next, grab a large sheet pan and arrange your chicken thighs on it. Drizzle the remaining 1 tablespoon of olive oil over the chicken and season generously with salt, pepper, and a little sprinkle of paprika and oregano. Once that’s done, spread your seasoned veggie mixture evenly around the chicken on the sheet pan.
4. Roasting to Perfection:
Place the sheet pan into your preheated oven and roast for about 35-45 minutes. Keep an eye on it! You want the chicken to be cooked through (it should reach an internal temperature of 165°F/74°C) and the vegetables to be tender and slightly charred.
5. Getting Extra Crisp:
If you love crispy skin, turn on the broiler for the last 2-3 minutes. Just watch it carefully to avoid burning, as things can go quickly at this stage!
6. Finishing Touches:
Once it’s all done, take the sheet pan out of the oven and sprinkle fresh chopped parsley over the top for that burst of color and flavor. Serve it up with lemon wedges for an extra zing!
This Easy Sheet Pan Mediterranean Chicken and Zucchini is a delightful, vibrant dish perfect for a quick weeknight dinner. Enjoy every bite! 😊
Frequently Asked Questions (FAQ)
Can I Use Boneless Chicken for This Recipe?
Yes, you can! Boneless chicken breasts or thighs will work just fine. Just keep in mind that they will cook faster, so check for doneness around the 25-30 minute mark.
What If I Don’t Have Halloumi Cheese?
No problem at all! If you can’t find halloumi, you can substitute it with feta cheese. Just add the feta during the last 10 minutes of roasting so it doesn’t melt completely.
How Should I Store Leftovers?
Store leftover chicken and vegetables in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in the oven at 350°F (175°C) or in the microwave until heated through.
Can I Add Other Vegetables?
Absolutely! Feel free to mix in other veggies like carrots, asparagus, or even artichokes. Just make sure to chop them into similar sizes for even cooking.
Is This Recipe Gluten-Free?
Yes, this recipe is naturally gluten-free! Just be sure to double-check the labels on your olives and any other packaged ingredients to ensure they’re gluten-free as well.
If you have any more questions, feel free to ask! Enjoy your delicious Mediterranean meal! 🌿🍗
