Easy Sheet Pan Mediterranean Chicken & Zucchini
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Sheet Pan Mediterranean Chicken & Zucchini
Tender roasted chicken thighs, crisp zucchini half-moons, and red onions tossed in a bright garlic-herb dressing and topped with feta.
Ingredients
- 6 boneless, skinless chicken thighs (about 2 pounds)
- 3 medium zucchini, sliced into half-moons
- 1 large red onion, cut into wedges
- 1 pint cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted
- 1/4 cup extra virgin olive oil
- 3 cloves garlic, minced
- 2 tablespoons fresh lemon juice
- 1 tablespoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 4 ounces feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
- Lemon wedges for serving
Instructions
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1Preheat oven to 425°F and line a large sheet pan with parchment paper.
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2Whisk together olive oil, garlic, lemon juice, oregano, basil, thyme, salt, pepper, and red pepper flakes.
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3Pat chicken thighs dry and season with additional salt and pepper.
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4Toss chicken in herb mixture and let marinate while preparing vegetables.
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5Cut zucchini into 1/2-inch half-moons and onion into thick wedges.
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6Toss vegetables in remaining herb mixture until well coated.
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7Arrange chicken on half of the sheet pan, leaving space between pieces.
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8Spread vegetables around chicken in a single layer.
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9Scatter cherry tomatoes and olives over vegetables.
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10Roast 25-30 minutes until chicken reaches 165°F internal temperature.
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11Remove from oven and sprinkle with feta cheese.
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12Garnish with fresh parsley and serve with lemon wedges.
Frequently Asked Questions
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