Description
Discover an Easy Baked Chicken and Zucchini Recipe for a delicious weeknight meal. Try it today!
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken breasts or thighs
- 3 medium zucchini (about 1½ pounds/680g), cut into ½-inch thick half-moons
- 3 tablespoons (45ml) extra virgin olive oil, divided
- 4 cloves garlic, minced (about 1 tablespoon)
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 teaspoon paprika (sweet or smoked)
- ¼ teaspoon red pepper flakes (optional)
- 1 lemon, zested and juiced
- 1 teaspoon kosher salt, divided
- ½ teaspoon freshly ground black pepper, divided
- ¼ cup (25g) freshly grated Parmesan cheese (optional)
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- Step 1: Prepare Your Ingredients Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper for easy cleanup. Take the chicken out of the refrigerator 15-20 minutes before cooking to remove the chill. Pat the chicken dry with paper towels—this helps the seasonings stick better and promotes browning. Slice your zucchini into uniform half-moons so they cook evenly.
- Step 2: Season the Chicken In a small bowl, combine 2 tablespoons olive oil, half the minced garlic, oregano, thyme, rosemary, paprika, ½ teaspoon salt, and ¼ teaspoon pepper. Place the chicken on one side of the prepared baking sheet and rub this mixture all over both sides of the chicken, making sure each piece is well-coated. The herbs will create a beautiful aromatic crust while baking.
- Step 3: Prepare the Zucchini In another bowl, toss the zucchini slices with the remaining olive oil, garlic, lemon zest, red pepper flakes (if using), ½ teaspoon salt, and ¼ teaspoon pepper. Arrange the zucchini in a single layer on the other side of the baking sheet. Keep the zucchini separate from the chicken to allow proper air circulation.
- Step 4: Bake to Perfection Place the sheet pan in the preheated oven and bake for 20-25 minutes. Chicken is done when it reaches an internal temperature of 165°F (74°C) and the zucchini should be tender but still have a slight bite. If using Parmesan, sprinkle it over the zucchini during the last 5 minutes of baking for a golden, savory finish.
- Step 5: Rest and Serve Remove the pan from the oven and squeeze fresh lemon juice over both the chicken and zucchini. Let the chicken rest for 5 minutes before slicing—this allows the juices to redistribute for maximum tenderness. Sprinkle with fresh parsley for a burst of color and flavor before serving your **Easy Baked Chicken and Zucchini Recipe**.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg