Welcome to My Kitchen!
Hey there, friend! Today, I’m excited to share a delightful and easy recipe for Sheet Pan Mediterranean Chicken & Zucchini. This dish is not only healthy but also exploding with vibrant flavors that remind you of sunny Mediterranean summers. I love how simple this one-pan meal is—perfect for busy weeknights or lazy weekends! Plus, cleanup is a breeze. Grab your apron, and let’s get cooking!
Nutritional Benefits of This Meal
One of the best parts about this recipe is how healthy it is. Chicken thighs are a great lean protein option, giving you that satisfying fullness without feeling heavy. Zucchini and yellow squash are loaded with vitamins and are low in calories, making them perfect companions for your protein. Plus, colorful veggies like cherry tomatoes and red onions pack a punch of antioxidants, helping you stay strong and healthy. And let’s not forget that splash of lemon juice—it’s rich in vitamin C!
Adaptable Variations
- Vegetable Swaps: If you have other veggies in your fridge, feel free to swap! Bell peppers, asparagus, or even broccoli would work beautifully.
- Chicken Alternatives: Not a fan of chicken thighs? You can use boneless chicken breasts or even salmon for a delicious twist.
- Herb Lovers Unite: Want more flavor? Add some fresh herbs like thyme or rosemary instead of dried ones for an extra aromatic touch.
Easy Sheet Pan Mediterranean Chicken & Zucchini Recipe
Ingredients
- 4 boneless skinless chicken thighs
- 2 medium zucchinis, sliced
- 1 large yellow squash, sliced
- 1 cup cherry tomatoes
- 1 small red onion, sliced
- 3 cloves garlic, minced
- 1 lemon, juiced and zested
- ¼ cup olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley, chopped for garnish (optional)
Serves 4–6 people
Standard portions → 4 servings
Slightly smaller portions → up to 6 servings
Cooking Instructions
- First things first, preheat your oven to 425°F (220°C). This ensures everything cooks evenly!
- In a large mixing bowl, combine the olive oil, lemon juice, lemon zest, minced garlic, oregano, basil, paprika, salt, and pepper. This mixture is going to make your chicken and veggies burst with flavor!
- Add the chicken thighs to this bowl and toss to coat them evenly. Let them marinate for at least 15 minutes (if you’re in a hurry, that’s okay, but the longer, the better!).
- While the chicken is soaking up all that yummy goodness, start prepping your vegetables. Just slice the zucchinis, yellow squash, and red onion. Super easy, right?
- When you’re ready, grab a large sheet pan and arrange the marinated chicken thighs right in the center.
- Now, scatter those sliced veggies and cherry tomatoes around the chicken to create a colorful, delicious arrangement.
- Drizzle any leftover marinade over everything to ensure those veggies soak in all the flavor too!
- If you’re feeling adventurous, sprinkle a little extra salt, pepper, or herbs over them—it just adds that extra oomph!
- Pop the sheet pan into the preheated oven and roast everything for about 25-30 minutes. You’ll know it’s ready when the chicken reaches an internal temperature of 165°F (75°C) and the veggies are tender.
- When it’s done, let it rest for a few minutes to settle. This is where the magic happens—it allows all those flavors to meld together!
- Finish things off with some freshly chopped parsley on top for that burst of color and freshness. Serve it hot and enjoy every bite!
Practical Tips for Success
- If you have leftovers, store them in an airtight container in the fridge. They’ll taste just as good the next day!
- This dish is best consumed within 3-4 days, so don’t forget about it!
- Want to make it ahead of time? You can marinate the chicken the night before and chop the veggies for a super quick weeknight dinner.
Equipment You’ll Need
Here’s a handy list of what you’ll want to have on hand:
- A large mixing bowl for marinating
- A sharp knife for chopping
- A cutting board (safety first!)
- A baking sheet or sheet pan
- Aluminum foil (optional, for easy cleanup)
Frequently Asked Questions
- Can I use chicken breasts instead of thighs? Yes, you can! Just be mindful that they may cook a little faster, so check them sooner.
- What if I don’t have fresh herbs? No worries! Dried herbs work just as well for flavoring.
- Is this recipe freezer-friendly? Absolutely! Just make sure to store it in an airtight container, and you can freeze it for up to 3 months.
- Can I cook this on the grill? Yes! You can grill the chicken and veggies in a grilling basket for a smoky flavor!
- How can I make this vegan? Swap the chicken for chickpeas or tofu, and you’ll have a delicious plant-based meal!
The Final Touch
I hope you’re as excited about making this Sheet Pan Mediterranean Chicken & Zucchini as I am! It’s one of those meals that not only fills your belly but also warms your heart. If you give this a go, I’d love to know how it turned out for you! Feel free to share your thoughts or photos on Pinterest—I can’t wait to see your creations! Happy cooking!
