Description
This Sheet Pan Chicken with Zucchini, Tomatoes, and Basil is a simple and flavorful one-pan meal perfect for a weeknight dinner. Bone-in, skin-on chicken thighs are seasoned and roasted alongside zucchini and cherry tomatoes, creating a deliciously caramelized dish enhanced with garlic, oregano, and fresh basil. Finished with aged balsamic vinegar, this recipe offers a perfect balance of savory, tangy, and fresh flavors without the fuss.
Ingredients
Units
Scale
Chicken
- 1 3/4 pounds bone-in, skin-on chicken thighs
- Celtic sea salt and freshly ground black pepper, to taste
Vegetables & Herbs
- 6 cups zucchini, cut into 1-inch chunks (about 6 small zucchini)*
- 1 cup cherry tomatoes, cut in half
- 2 tablespoons aged balsamic vinegar, more to taste
- 1/2 cup coarsely chopped or torn fresh basil leaves, for serving
Seasoning & Oil
- 2 large garlic cloves, finely grated or minced
- 2 teaspoons dried oregano
- 1 teaspoon ground coriander
- 1/4 teaspoon red-pepper flakes
- 3 tablespoons extra-virgin olive oil
Instructions
- Preheat Oven and Prepare Chicken: Heat your oven to 425 degrees Fahrenheit. Pat the chicken thighs dry with paper towels and season all over with Celtic sea salt and freshly ground black pepper to ensure a flavorful crust.
- Prepare Zucchini: Place the zucchini chunks on a rimmed sheet pan. Season them lightly with salt and pepper to bring out their natural flavor.
- Make Garlic Herb Oil: In a small bowl, combine the grated garlic, dried oregano, ground coriander, and red-pepper flakes. Whisk in the extra-virgin olive oil until well mixed, creating a fragrant and savory dressing.
- Coat Chicken and Vegetables: Add the chicken thighs to the sheet pan with the zucchini. Pour the garlic herb oil over everything and toss gently until all pieces are evenly coated.
- Roast Chicken and Zucchini: Spread the chicken and zucchini in a single layer on the pan. Roast in the oven for 25-30 minutes until the chicken is lightly browned and nearly cooked through, and the zucchini begins to caramelize. No need to turn during roasting.
- Add Cherry Tomatoes and Increase Heat: Scatter the halved cherry tomatoes over the pan. Increase the oven temperature to 450 degrees Fahrenheit.
- Finish Roasting: Continue roasting until the chicken is fully cooked, zucchini is deeply browned and caramelized, and tomatoes are juicy and softened, about 5-10 minutes more.
- Season and Garnish: Remove the pan from the oven. Sprinkle the dish with aged balsamic vinegar and top with half of the fresh basil leaves. Taste and adjust salt, pepper, and vinegar as needed.
- Serve: Garnish with the remaining fresh basil and serve immediately for a vibrant, hearty meal.
Notes
- If your zucchini are medium sized, cut them in half lengthwise and then slice into 1-inch pieces to ensure even cooking.
Nutrition
- Serving Size: 1 serving (about 1/3 of recipe)
- Calories: 420
- Sugar: 6g
- Sodium: 550mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 110mg
