One-pan roasted chicken with zucchini, corn and cherry tomatoes—simple, flavorful summer dinner in 45 minutes.
# What you need:
→ Protein
01 - 4 boneless, skinless chicken breasts (about 1.5 lb)
→ Vegetables
02 - 2 medium zucchini, sliced into 1/2-inch rounds
03 - 2 ears corn, kernels cut from cob (or 1 1/2 cups frozen corn, thawed)
04 - 1 red onion, cut into wedges
05 - 1 pint cherry tomatoes, halved
→ Marinade / Seasoning
06 - 3 tablespoons olive oil
07 - 2 tablespoons fresh lemon juice
08 - 2 teaspoons garlic powder
09 - 1 teaspoon smoked paprika
10 - 1 teaspoon dried oregano
11 - 1/2 teaspoon chili flakes (optional)
12 - 1 teaspoon salt
13 - 1/2 teaspoon black pepper
→ Garnish
14 - 2 tablespoons fresh basil or parsley, chopped (optional)
# How to make it:
01 - Preheat oven to 425°F and line a large sheet pan with parchment paper.
02 - In a small bowl whisk together 3 tablespoons olive oil, 2 tablespoons fresh lemon juice, 2 teaspoons garlic powder, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, 1/2 teaspoon chili flakes (optional), 1 teaspoon salt and 1/2 teaspoon black pepper until blended.
03 - Place the chicken breasts on the prepared sheet pan and brush both sides with half of the marinade.
04 - In a large bowl toss the zucchini rounds, corn kernels, red onion wedges and halved cherry tomatoes with the remaining marinade until evenly coated.
05 - Arrange the vegetables in a single layer around the chicken on the sheet pan and roast for 25 to 30 minutes, until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly browned.
06 - Remove the pan from the oven and let the chicken rest for 5 minutes; slice if desired.
07 - Transfer chicken and vegetables to plates, sprinkle with 2 tablespoons chopped basil or parsley (optional) and serve. Optional additions: crumble feta or drizzle with balsamic glaze, or serve alongside crusty bread or cooked quinoa for a heartier meal.
