Description
Sometimes the most satisfying meals are born from simplicity. Growing up, my grandmother always said that the best dinners happen when you can hear the sizzle of everything cooking together in perfect harmony. That’s exactly what you get with this baked chicken and zucchini recipe – a complete meal that comes together effortlessly in one pan, filling your kitchen with the most incredible aromas.
Ingredients
For the Chicken:
- 6 boneless, skinless chicken thighs (or 4 chicken breasts)
- 3 tablespoons olive oil, divided
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- Salt and freshly ground black pepper to taste
For the Zucchini and Vegetables:
- 3 medium zucchini, sliced into half-moons
- 1 large red onion, sliced
- 1 pint cherry tomatoes, halved
- 4 cloves fresh garlic, minced
- 2 tablespoons fresh lemon juice
- 1/4 cup fresh parsley, chopped
Optional Garnishes:
- Crumbled feta cheese
- Fresh basil leaves
- Lemon wedges for serving
Substitution Ideas: For a dairy-free version, skip the feta and add sliced avocado after cooking. If you’re following a low-carb diet, this recipe is naturally perfect as-is. For those avoiding nightshades, replace tomatoes with bell peppers or additional zucchini. Vegetarians can substitute the chicken with thick portobello mushroom caps or extra-firm tofu.
Instructions
Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet or roasting pan with parchment paper for easy cleanup. The high heat is key to getting those beautiful caramelized edges on both the chicken and zucchini.
Pat the chicken completely dry with paper towels – this step is crucial for achieving golden, crispy skin. In a large bowl, toss the chicken with 2 tablespoons of olive oil, oregano, garlic powder, smoked paprika, thyme, salt, and pepper. Make sure every piece is evenly coated. Let the seasoned chicken sit for about 10 minutes while you prepare the vegetables.
Slice your zucchini into half-moon shapes about 1/2-inch thick – too thin and they’ll turn mushy, too thick and they won’t cook through. Cut the red onion into wedges, keeping some of the root end intact so the pieces hold together during baking. Halve the cherry tomatoes and mince the garlic.
Place the seasoned chicken pieces on one side of your prepared baking sheet. In a separate bowl, toss the sliced zucchini, onion wedges, and cherry tomatoes with the remaining tablespoon of olive oil, minced garlic, and a pinch of salt and pepper. Arrange the vegetables around and between the chicken pieces, making sure everything is in a single layer for even cooking.
Slide the pan into your preheated oven and bake for 25-30 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the zucchini is tender with golden edges. The vegetables should be caramelized but not mushy. If you want extra browning, turn on the broiler for the last 2-3 minutes.
Remove from the oven and immediately drizzle everything with fresh lemon juice. The hot vegetables will sizzle slightly – this is where the magic happens as the lemon brightens all the flavors. Sprinkle with fresh chopped parsley and crumbled feta if using.
Nutrition
- Calories: 320
- Protein: 35 grams