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A finished sheet pan mediterranean chicken bake, roasted chicken breasts surrounded by burst cherry tomatoes, zucchini half-moons, red onion wedges, black olives, crumbled feta and lemon slices, warm natural light, casual home cooking

Mediterranean Chicken Bake

A single sheet pan of chicken, cherry tomatoes, zucchini, and olives roasted with lemon and oregano. Ready in 30 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 boneless skinless chicken breasts about 6 oz each
  • 2 cups cherry tomatoes
  • 1 medium zucchini sliced into half-moons
  • 1 small red onion cut into wedges
  • 1/2 cup pitted Kalamata olives
  • 2 tbsp olive oil
  • 2 tsp dried oregano
  • 3 cloves garlic minced
  • 1 lemon half juiced, half sliced
  • 1/3 cup crumbled feta
  • Black pepper to taste

Method
 

  1. Heat the oven to 425F. Pat the chicken dry.
  2. Toss the tomatoes, zucchini, onion, and olives on a sheet pan with 1 tablespoon of the oil, 1 teaspoon of the oregano, and the garlic. Push everything to the edges.
  3. Rub the chicken with the remaining oil and oregano, season with pepper, and set it in the middle of the pan. Lay the lemon slices on top.
  4. Roast 22 to 25 minutes until the chicken reaches 165F and the tomatoes have burst.
  5. Squeeze the lemon juice over the whole pan and scatter the feta on while everything is still hot.