Sheet Pan Italian Chicken with Vegetables (Printable)

Roasted chicken with zucchini and tomatoes in Italian herbs for an easy one-pan dinner.

# What You'll 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
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 Make It:

01 - Preheat oven to 425°F. Line baking sheet with parchment paper or foil.
02 - Whisk together olive oil, Italian seasoning, garlic, oregano, red pepper flakes, lemon zest, lemon juice, salt, and pepper in a large bowl.
03 - Pat chicken breasts dry, add to marinade, and toss to coat thoroughly.
04 - Add zucchini, cherry tomatoes, and red onion to bowl. Gently toss to coat in marinade.
05 - Place chicken breasts on prepared baking sheet. Scatter vegetables around chicken in single layer.
06 - Roast for 22-25 minutes until chicken reaches internal temperature of 165°F and vegetables are tender.
07 - Remove from oven. Sprinkle with Parmesan cheese and fresh basil or parsley before serving.

# Expert Suggestions:

01 -
  • Everything cooks on one pan so cleanup is literally minutes
  • The vegetables become sweet and caramelized while the chicken stays incredibly juicy
  • It looks impressive but takes almost zero active cooking time
02 -
  • Overcrowding the pan will steam the vegetables instead of roasting them
  • Chicken breasts thicker than one inch might need a few extra minutes
  • Letting everything rest on the pan for 5 minutes helps the flavors meld
03 -
  • Use a rimmed baking sheet or the juices will burn in your oven bottom
  • Room temperature chicken cooks more evenly than cold from the fridge

Go back