- 2 cloves Garliclarge, minced
- 2 tsp Dried oregano
- 1 tsp Ground corianderoptional
- ¼ tsp Red pepper flakes
- 3 tbsp Olive oilextra-virgin
- 6 cups Zucchinicut into 1-inch chunks
- Kosher Saltto taste
- Black pepperfreshly ground, to taste
- 1 ¾ lbs Chicken thighsbone-in, skin-on
- 1 cup Cherry tomatoescut in half
- 2 tbsp Balsamic vinegaraged, or to taste
- ½ cup Parsleychopped, for serving
Sheet Pan Chicken with Zucchini and Tomatoes
Seasoned to perfection, this Sheet Pan Chicken with Zucchini and Tomatoes is sure to satisfy. I love the ease of this recipe. Everything is roasted on just one sheet pan, and comes together in less than 1 hour. Healthy, colorful, and beyond delicious, this one-pan recipe makes for a perfect weeknight dinner the whole family will enjoy.
To make this recipe, start by preparing a mixture of garlic, oregano, coriander, red pepper, and extra-virgin olive oil in a small bowl. Arrange the zucchini and chicken thighs, seasoned with salt and black pepper, on a large rimmed sheet pan. Pour the garlic olive oil mixture over all and toss to coat. Roast in the preheated oven for 25-30 minutes, then add the tomatoes. Roast for additional 7-10 minutes until the chicken is cooked through, zucchini is browned and caramelized, and tomatoes are juicy. Once done, remove from the oven and drizzle some aged balsamic vinegar over the finished chicken and vegetables. Sprinkle with parsley and serve.
To make the Sheet Pan Chicken with Zucchini and Tomatoes, you will need the following ingredients:
Steps to make Sheet Pan Chicken with Zucchini and Tomatoes
Preheat the oven to 425 °F.
Prepare garlic olive oil mixture
Place zucchini on sheet pan
Pour garlic olive oil mixture over chicken and zucchini
Roast 7-10 minutes more