One-Pan Mediterranean Chicken and Zucchini Bake with Feta Recipe
This One-Pan Mediterranean Chicken and Zucchini Bake with Feta brings together juicy chicken, tender roasted zucchini, sweet cherry tomatoes, red onion, garlic, oregano, lemon, and creamy feta in one easy dish. The high-heat roasting creates beautifully browned edges while keeping the flavors fresh and vibrant. It is a simple Mediterranean-inspired dinner that's practical enough for a weeknight but colorful enough for casual entertaining. Serve it with tzatziki, warm pita, rice, couscous, or a fresh salad for a complete meal.
Ingredients
- 1½ pounds boneless skinless chicken breasts, cut into 1½-inch pieces
- 3 medium zucchini cut into ½-inch half-moons
- 2 cups cherry tomatoes
- 1 medium red onion cut into wedges
- 5 garlic cloves minced
- 3 tablespoons extra-virgin olive oil
- 1 medium lemon zested and juiced
- 2 teaspoons dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 4 ounces crumbled feta cheese
- ¼ cup chopped fresh parsley
Instructions
- Preheat the oven to 425°F (220°C) and prepare a large, shallow baking dish.
- Pat the chicken dry and place it in a large mixing bowl. Add 1 tablespoon olive oil, 1 teaspoon oregano, ½ teaspoon smoked paprika, ½ teaspoon salt, ¼ teaspoon black pepper, and half of the minced garlic and lemon zest. Toss until evenly coated.
- Add the zucchini, cherry tomatoes, and red onion to the bowl. Add the remaining 2 tablespoons olive oil, remaining garlic and lemon zest, 1 teaspoon oregano, ½ teaspoon smoked paprika, remaining ½ teaspoon salt, and remaining ¼ teaspoon black pepper. Toss gently until everything is coated.
- Transfer the chicken and vegetables to the baking dish and spread them into an even layer, leaving space between the pieces whenever possible.
- Roast for 25–30 minutes, stirring carefully around the 15-minute mark, until the vegetables are tender and the chicken reaches an internal temperature of 165°F (74°C).
- Remove the baking dish from the oven and scatter the crumbled feta evenly over the chicken and vegetables.
- Return the dish to the oven for 3–5 minutes, until the feta is warmed and lightly golden around some of the edges.
- Remove from the oven and rest for 5 minutes. Drizzle with the fresh lemon juice and sprinkle with chopped parsley.
- Taste and adjust with additional lemon juice, black pepper, or salt if needed, then serve warm.