Spring Dinner Sheet Pan (Printable view)

Juicy chicken with zucchini and cherry tomatoes baked together for a vibrant and easy dinner.

# What You Need:

→ Proteins

01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)

→ Vegetables

02 - 2 medium zucchini, sliced into 1/2-inch rounds
03 - 2 cups cherry tomatoes, halved
04 - 1 small red onion, cut into wedges

→ Seasonings & Marinade

05 - 3 tablespoons olive oil
06 - 2 tablespoons fresh lemon juice
07 - 2 teaspoons dried Italian herbs
08 - 3 garlic cloves, minced
09 - 1 teaspoon kosher salt
10 - 1/2 teaspoon freshly ground black pepper

→ Garnish

11 - 2 tablespoons fresh basil or parsley, chopped

# How To Make:

01 - Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper or foil.
02 - In a small bowl, whisk together olive oil, lemon juice, Italian herbs, minced garlic, salt, and pepper until combined.
03 - Place chicken breasts on the prepared baking sheet. Arrange zucchini slices, cherry tomatoes, and red onion wedges around the chicken.
04 - Drizzle the marinade evenly over the chicken and vegetables, tossing the vegetables gently to coat.
05 - Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and vegetables are tender.
06 - If desired, broil for an additional 2-3 minutes to lightly brown the vegetables.
07 - Sprinkle with fresh herbs just before serving.

# Expert Advice:

01 -
  • One sheet pan means one thing to wash, and honestly, that alone makes weeknight cooking feel manageable.
  • The lemon and garlic create this bright, herbaceous flavor that tastes like you spent way more time than you actually did.
  • Everything cooks simultaneously, so the timing is forgiving and your chicken comes out juicy, never dry.
02 -
  • Don't skip the parchment paper—it's the difference between easy cleanup and scrubbing burned bits for ten minutes, and it also prevents sticking that can tear chicken skin.
  • Chicken breasts can dry out if overcooked by even a few minutes; use a meat thermometer and trust it completely, removing the pan the second it hits 165°F.
03 -
  • Pat your chicken dry before seasoning—any surface moisture will steam instead of brown, and you want those golden caramelized edges.
  • If your vegetables are releasing a lot of liquid partway through, tilt the pan slightly to drain some off, keeping the chicken sitting in the dressing rather than the vegetables' water.
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