Sheet Pan Chicken with Zucchini, Tomatoes, and Basil Recipe

I absolutely love this Sheet Pan Chicken with Zucchini, Tomatoes, and Basil Recipe because it’s such a fantastic one-pan wonder. It’s really perfect for busy weeknights when you want something wholesome, flavorful, and easy to clean up after. Plus, the mix of juicy chicken thighs with vibrant zucchini and sweet cherry tomatoes just feels like sunshine on a plate.

When I first tried this recipe, I was blown away by how the flavors meld together with very little effort. The garlic, oregano, and just a touch of red pepper flakes create this subtle warmth that complements the fresh basil at the end beautifully. You’ll find that it works amazingly for serving guests or a cozy family dinner alike!

this …

Ingredients You’ll Need

The ingredients here are straightforward and pantry-friendly, which is one reason this Sheet Pan Chicken with Zucchini, Tomatoes, and Basil Recipe works so well. The fresh zucchini and cherry tomatoes roast down perfectly, and the basil at the end adds that fresh burst you can’t beat.

• Chicken thighs: I prefer bone-in, skin-on for the best flavor and texture; plus they stay juicy.
• Sea salt and black pepper: Essential seasoning that lifts all the flavors—don’t skip seasoning the veggies too!
• Zucchini: Choose firm, small to medium-sized zucchini; the chunkier pieces hold up well roasting alongside chicken.
• Garlic: Finely grated or minced; fresh garlic gives an aromatic base to the dish.
• Dried oregano: Adds earthiness and pairs beautifully with basil and tomatoes.
• Ground coriander: Optional but I love the subtle citrusy note it adds.
• Red-pepper flakes: Just a pinch for mild heat—you can easily omit if sensitive to spice.
• Extra-virgin olive oil: For coating everything so it roasts to perfection with crispy edges.
• Cherry tomatoes: Halved, they burst and caramelize quickly in the final roasting stage.
• Aged balsamic vinegar: Tossed over at the end to brighten and add a slight tangy sweetness.
• Fresh basil leaves: Coarsely chopped or torn for garnish, giving that fresh herbal punch.

Variations

I love to switch up this Sheet Pan Chicken with Zucchini, Tomatoes, and Basil Recipe depending on the season or what’s in my pantry. It’s so easy to play with different herbs or swap veggies to tailor it to what you enjoy most.

• Add Mushrooms: I sometimes add sliced cremini mushrooms for earthiness, especially in fall—it roasts beautifully alongside the other veggies.
• Use Different Herbs: Try rosemary or thyme instead of oregano for a different flavor twist.
• Make It Spicy: When I want more kick, I add extra red-pepper flakes or a dash of smoked paprika.
• Swap Zucchini for Summer Squash: I often use yellow squash for a colorful presentation and slightly sweeter flavor.

How to Make Sheet Pan Chicken with Zucchini, Tomatoes, and Basil Recipe

Step 1: Prep and Season the Chicken and Veggies

Start by patting your chicken thighs dry—this helps the skin crisp up nicely when roasting. Season them generously with sea salt and freshly ground black pepper all over. Next, spread the zucchini chunks in an even layer on a rimmed sheet pan and give them a little sprinkle of salt and pepper too. I discovered this trick early on—seasoning the veggies upfront means every bite bursts with flavor.

Step 2: Make the Garlic Herb Oil and Toss Everything

In a small bowl, whisk together your finely grated garlic, dried oregano, ground coriander if using, and red-pepper flakes with the olive oil. Pour this fragrant mix over the chicken and zucchini, then toss everything gently to coat well. This step really infuses the chicken and veggies with the herbaceous, garlicky flavor that makes this recipe stand out.

Step 3: Roast Low and Slow First

Arrange the chicken and zucchini cut-side down in a single layer on the pan. Roast at 425°F (220°C) for about 25 to 30 minutes, until the chicken starts to brown and is nearly cooked through. Don’t worry about turning anything mid-way; letting the chicken skin face down on the pan creates that irresistible crispiness.

Step 4: Add Tomatoes and Blast the Heat

Scatter the halved cherry tomatoes around the pan, then crank up your oven to 450°F (230°C). Roast everything for another 5 to 10 minutes until the chicken is fully cooked, the zucchini gets nice charred spots, and the tomatoes turn tender and juicy. This high heat step brings caramelization that deepens the flavors beautifully.

Step 5: Finish with Balsamic and Basil

Once the pan comes out of the oven, drizzle the aged balsamic vinegar over everything and toss in half the fresh basil. Give it a quick taste—you might want a pinch more salt, pepper, or balsamic to balance out. Finally, garnish with the remaining basil leaves right before serving for that gorgeous fresh herbal lift.

How to Serve Sheet Pan Chicken with Zucchini, Tomatoes, and Basil Recipe

Garnishes

I love finishing this dish with lots of fresh basil—it adds such a fragrant, vibrant note that pairs perfectly with the balsamic drizzle. Sometimes I chop a little extra basil into a quick gremolata with lemon zest and garlic for a fresher flourish. A squeeze of lemon on the side also brightens the flavors if you’re in the mood for something tangier.

Side Dishes

Since this recipe is a complete meal on its own, I usually keep sides simple. A warm crusty bread is great for soaking up the pan juices, or some creamy mashed potatoes if you want extra comfort. My family also loves it served with a crisp green salad tossed in a light vinaigrette to balance the richness.

Creative Ways to Present

For special occasions, I’ve plated this dish on a large rustic wooden board, layering the chicken and veggies artfully and scattering fresh basil on top. It’s simple yet looks impressive, and guests love helping themselves family-style. You could also serve it over creamy polenta or a bed of herbed quinoa to mix things up.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftovers in an airtight container in the fridge. The chicken stays juicy and the veggies retain their flavor for up to 3 days. If you want to keep things fresh, I recommend adding a sprinkle of fresh basil just before reheating.

Freezing

I’ve frozen leftovers a few times by portioning the chicken and veggies into freezer-safe containers. It freezes well but I suggest thawing overnight in the fridge before reheating for best texture. Avoid freezing the fresh basil garnish—add that fresh after reheating.

Reheating

I reheat leftovers in a 375°F oven uncovered for about 15 minutes to help the chicken skin crisp back up nicely. If you’re in a hurry, a quick stovetop sear works too, just watch so the veggies don’t overcook and get soggy.

FAQs

Final Thoughts

This Sheet Pan Chicken with Zucchini, Tomatoes, and Basil Recipe truly feels like comfort and freshness all rolled into one easy dinner. It’s one of those recipes I turn to again and again because it delivers on flavor without fuss, and the clean-up is a breeze. I hope you enjoy making it as much as my family and I do—it’s definitely a keeper in my kitchen, and I’m sure it’ll earn a spot on your favorites too!

Print