Description
Baked Chicken and Zucchini: A delightful blend of juicy chicken and fresh zucchini, oven-baked to perfection for a quick family meal!
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 2 pounds total)
- 3 medium zucchini (about 1½ pounds), sliced into ¼-inch rounds
- 3 tablespoons olive oil, divided
- 4 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon dried thyme
- 1 teaspoon paprika
- ½ teaspoon red pepper flakes (optional)
- 1½ teaspoons kosher salt, divided
- ¾ teaspoon freshly ground black pepper, divided
- 1 lemon, zested and cut into wedges
- ¼ cup fresh parsley, chopped (for garnish)
- ⅓ cup grated Parmesan cheese (optional)
Instructions
- Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- Pat chicken breasts dry and pound to even ¾-inch thickness if needed.
- Mix 2 tablespoons olive oil with garlic, herbs, spices, 1 teaspoon salt, ½ teaspoon pepper, and lemon zest in a small bowl.
- Place chicken on one side of the baking sheet and rub with two-thirds of the seasoning paste.
- Toss zucchini rounds with remaining olive oil and seasoning paste in a bowl, then arrange on the other side of the baking sheet.
- Bake for 15 minutes at 425°F, then reduce temperature to 375°F (190°C).
- Continue baking for 10-15 minutes until chicken reaches 165°F (74°C) and zucchini is tender with golden edges.
- If using Parmesan, sprinkle over zucchini during the last 5 minutes of baking.
- Let chicken rest for 5 minutes before serving.
- Garnish with fresh parsley and serve with lemon wedges for squeezing over top.