Spring Dinner Sheet Pan Chicken (Printable)

Juicy chicken with zucchini and cherry tomatoes baked together for a flavorful spring meal.

# What You'll Need:

→ Proteins

01 - 4 boneless, skinless chicken breasts, approximately 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 and 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

# Step-by-step Directions:

01 - Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper or foil for easy cleanup.
02 - In a small bowl, whisk together olive oil, lemon juice, Italian herbs, minced garlic, salt, and pepper until well 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 thoroughly.
05 - Bake for 25 to 30 minutes, or until the chicken internal temperature reaches 165°F and vegetables are tender.
06 - If desired, broil for an additional 2 to 3 minutes to lightly brown the vegetables.
07 - Sprinkle with fresh herbs just before serving.

# Expert Advice:

01 -
  • Everything cooks on one sheet pan, which means minimal cleanup when you're already tired from the day.
  • The chicken stays impossibly juicy while the vegetables caramelize into something sweet and tender you'll actually crave.
  • It tastes light and fresh but feels substantial enough for people who might otherwise order takeout.
02 -
  • Don't crowd the pan or overlap vegetables too much—they'll steam instead of roast, and steamed zucchini is sad zucchini, which I learned the hard way during a dinner party.
  • The chicken continues cooking slightly after you pull it out, so pulling it at 164°F instead of 165°F gives you a juicier result without any food safety risk.
03 -
  • Pat your chicken dry with paper towels before arranging it on the pan—dry surfaces brown better, which is why restaurant chicken always looks golden.
  • If your sheet pan is small or you're worried about crowding, use two pans instead of piling everything together; this makes the difference between roasting and steaming.
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