Description
This Baked Chicken and Zucchini recipe offers a simple, healthy, and flavorful meal that combines tender chicken pieces and seasoned zucchini roasted to perfection. It’s an easy one-pan dish perfect for busy weeknights, maximizing nutrition and taste without complicated steps.
Ingredients
Scale
Chicken
- 2 large boneless skinless chicken breasts (or thighs), cut into 1-inch cubes
Vegetables
- 2 medium zucchini, chopped into thick half-moons
Seasonings & Oils
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon lemon juice (optional)
Instructions
- Preheat the Oven: Set your oven to 425°F (220°C) to prepare for roasting the chicken and zucchini.
- Prepare Ingredients: Cut the chicken into 1-inch cubes and slice the zucchini into thick half-moons. Place both into a large mixing bowl.
- Season: Drizzle olive oil over the chicken and zucchini. Add minced garlic, dried oregano, dried thyme, salt, and black pepper. Toss everything well to ensure even coating and flavor.
- Arrange on Baking Sheet: Spread the seasoned chicken and zucchini in a single layer on a rimmed baking sheet, making sure pieces are not overcrowded to allow even roasting.
- Bake: Place the baking sheet in the preheated oven. Bake for 20–25 minutes, flipping the pieces halfway through, until the chicken reaches an internal temperature of 165°F and the pieces turn golden brown.
- Finish and Serve: Optionally, drizzle lemon juice over the cooked dish or sprinkle with fresh herbs such as parsley or basil for added brightness before serving.
Notes
- Use boneless skinless chicken thighs as an alternative for juicier results.
- Do not overcrowd the baking sheet to ensure proper roasting and browning.
- Check internal temperature with a meat thermometer to ensure chicken safety.
- Lemon juice adds a fresh tang but can be omitted or replaced with a sprinkle of your favorite fresh herbs.
- Leftovers can be refrigerated in an airtight container for up to 3 days.
