Description
Mediterranean Chicken Zucchini Bake packed with juicy chicken, zucchini, tomatoes, and olives. Easy, flavorful, and perfect for a wholesome meal!
Ingredients
Scale
- 2 lbs (900g) bone-in, skin-on chicken thighs (about 6–8 thighs)
- 3 medium zucchini (about 1.5 lbs/680g), sliced into ¼-inch rounds
- 1 pint (300g) cherry tomatoes, halved
- 1 large red onion, sliced into thin half-moons
- 6 garlic cloves, minced
- ¼ cup (60ml) extra virgin olive oil
- 2 tbsp (30ml) fresh lemon juice
- 2 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp dried rosemary
- ½ tsp red pepper flakes (adjust to taste)
- 4 oz (115g) feta cheese, crumbled
- ¼ cup (10g) fresh parsley, chopped
- Salt and freshly ground black pepper to taste
- Optional: 1 lemon, sliced into rounds for garnish
Instructions
- Step 1: Prepare the Ingredients Preheat your oven to 375°F (190°C). While the oven heats, pat the chicken thighs dry with paper towels—this is essential for achieving crispy skin. Season generously with salt and pepper on both sides. Slice your zucchini, halve the cherry tomatoes, and slice the red onion. In a small bowl, combine the minced garlic, olive oil, lemon juice, dried herbs, and red pepper flakes to create your Mediterranean marinade.
- Step 2: Prepare the Baking Dish Take a large, oven-safe baking dish or cast iron skillet (approximately 9×13 inches) and lightly coat with olive oil. Arrange the zucchini slices in a single layer at the bottom of the dish, slightly overlapping them. Scatter half of the cherry tomatoes and red onion slices over the zucchini layer.
- Step 3: Add the Chicken Place your seasoned chicken thighs on top of the vegetable layer, skin side up. Arrange them evenly throughout the dish so they’ll cook at the same rate. Carefully pour about half of your prepared marinade over the chicken, using your fingers or a brush to ensure each piece is well-coated, especially under the skin where possible for maximum flavor infusion.
- Step 4: Add Remaining Vegetables and Seasonings Distribute the remaining cherry tomatoes and red onion around the chicken pieces. Pour the rest of the marinade evenly over the entire dish. Sprinkle half of the crumbled feta cheese throughout the dish, saving the rest for later.
- Step 5: Bake to Perfection Place your Mediterranean Chicken Zucchini Bake in the preheated oven and cook for 35-40 minutes. You’ll know it’s done when the chicken reaches an internal temperature of 165°F (74°C) and the skin has turned golden brown and crispy. If needed for extra crispiness, broil for the final 2-3 minutes, watching carefully to prevent burning.
- Step 6: Finish and Serve Remove your chicken zucchini bake from the oven and let it rest for 5-10 minutes. This resting period allows the juices to redistribute within the chicken for maximum tenderness. Just before serving, sprinkle the remaining feta cheese and the fresh chopped parsley over the dish. If using, arrange lemon slices on top for an extra pop of color and flavor. Serve directly from the baking dish for a rustic presentation that showcases all the Mediterranean colors.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 thigh with vegetables
- Calories: 380 calories per serving
- Sugar: 6 grams
- Sodium: 680 mg
- Fat: 26 grams
- Saturated Fat: 7 grams
- Unsaturated Fat: 16 grams
- Trans Fat: 0 grams
- Carbohydrates: 13 grams
- Fiber: 3 grams
- Protein: 25 grams
- Cholesterol: 130 mg