Sheet Pan Italian Chicken Vegetables (Printable View)

Juicy chicken roasted with zucchini and tomatoes in Italian herbs

# 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, sliced

→ Marinade & Seasonings

05 - 3 tbsp extra-virgin olive oil
06 - 2 tsp Italian seasoning
07 - 3 cloves garlic, minced
08 - 1 tsp dried oregano
09 - 1/2 tsp crushed red pepper flakes (optional)
10 - 1 lemon, zested and juiced
11 - 1 tsp kosher salt
12 - 1/2 tsp freshly ground black pepper

→ Garnish

13 - 1/4 cup freshly grated Parmesan cheese
14 - 2 tbsp chopped fresh basil or parsley

# How-To Steps:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper or foil for easy cleanup.
02 - In a large bowl, whisk together olive oil, Italian seasoning, garlic, oregano, red pepper flakes (if using), lemon zest, lemon juice, salt, and pepper.
03 - Pat the chicken breasts dry with paper towels. Add them to the marinade and toss to coat well.
04 - Add the zucchini, cherry tomatoes, and red onion to the bowl and toss gently to coat in the marinade.
05 - Arrange the chicken breasts on the prepared baking sheet. Scatter the zucchini, tomatoes, and onion around the chicken in a single layer.
06 - Roast for 22–25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and vegetables are tender.
07 - Remove from the oven. Sprinkle with Parmesan cheese and fresh basil or parsley before serving.

# Expert Advice:

01 -
  • The cleanup is practically nonexistent since everything roasts on one pan
  • The lemon and garlic create this bright, aromatic sauce right on the sheet pan
  • It is one of those meals that looks impressive but takes about ten minutes of actual effort
02 -
  • Crowding the pan will steam everything instead of roasting it, so use two pans if needed
  • The chicken is done when it reaches 165F internally, but the vegetables should have some charred edges for best flavor
  • Letting everything sit for about five minutes after baking helps the juices redistribute
03 -
  • Marinate the chicken for up to 30 minutes before roasting for deeper flavor
  • Use a large mixing bowl so everything gets evenly coated with the marinade

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