Description
A flavorful and wholesome baked chicken and zucchini dish that combines tender, seasoned chicken thighs with caramelized zucchini, red onions, and cherry tomatoes. Finished with fresh lemon juice, parsley, and crumbled feta, this easy one-pan meal is perfect for a healthy family dinner full of Mediterranean-inspired flavors.
Ingredients
Scale
Chicken
- 6 boneless, skinless chicken thighs (or 4 chicken breasts)
- 2 tablespoons olive oil
- 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
Vegetables
- 3 tablespoons olive oil, divided (1 tablespoon reserved for vegetables)
- 3 medium zucchini, sliced into half-moons
- 1 large red onion, sliced into wedges
- 1 pint cherry tomatoes, halved
- 4 cloves fresh garlic, minced
Finishing Touches
- 2 tablespoons fresh lemon juice
- 1/4 cup fresh parsley, chopped
- Crumbled feta cheese, for garnish
- Fresh basil leaves, for garnish
- Lemon wedges, for serving
Instructions
- Prepare Your Oven and Pan: Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet or roasting pan with parchment paper. This ensures easy cleanup and helps achieve caramelized edges on the chicken and vegetables.
- Season the Chicken: Pat the chicken dry with paper towels to promote crispiness. In a large bowl, toss chicken with 2 tablespoons of olive oil, dried oregano, garlic powder, smoked paprika, dried thyme, salt, and freshly ground black pepper until evenly coated. Let the chicken rest for 10 minutes to absorb the flavors.
- Prep the Vegetables: Slice zucchini into 1/2-inch thick half-moons, cut the red onion into wedges while keeping some root intact to hold the pieces together, halve the cherry tomatoes, and mince the garlic cloves.
- Arrange Everything on the Pan: Place seasoned chicken on one side of the prepared baking sheet. In a separate bowl, toss zucchini, onion wedges, cherry tomatoes, minced garlic, remaining 1 tablespoon olive oil, and a pinch of salt and pepper. Spread the vegetables around and between the chicken pieces in a single layer for even cooking.
- Bake to Perfection: Bake in the preheated oven for 25-30 minutes or until chicken reaches 165°F (74°C) internal temperature and vegetables are tender with golden edges. For extra browning, broil for 2-3 minutes at the end.
- Finish and Serve: Remove the pan from the oven and immediately drizzle everything with fresh lemon juice. Sprinkle with chopped parsley and crumbled feta cheese, garnish with fresh basil leaves, and serve with lemon wedges on the side for an added burst of freshness.
Notes
- Patting the chicken dry is essential for crispy, golden skin.
- Keep zucchini slices about 1/2 inch thick to prevent them from becoming mushy or undercooked.
- Using parchment paper helps to prevent sticking and makes cleanup easier.
- Broiling at the end is optional but adds nice caramelization.
- Chicken thighs are more flavorful and tender, but chicken breasts can be used as a leaner alternative.
- Feta cheese adds a salty, creamy finish but can be omitted for a dairy-free option.
