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 simple, fuss-free dinner that feels both fresh and comforting. When I’m pressed for time but still want a wholesome, flavorful meal, this recipe comes to my rescue every time—it’s perfect for busy weeknights or casual weekend dinners.

You’ll find that the magic of this dish lies in how everything roasts together on one pan, meaning fewer dishes and more flavor melded in the oven. Plus, the zucchini and tomatoes get deliciously caramelized, and the fresh basil at the end gives it that bright, herbal finish that I just can’t get enough of.

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Ingredients You’ll Need

All the ingredients combine to create layers of flavor and texture—crispy chicken, tender zucchini, sweet tomatoes, and fragrant basil. Plus, these components are easy to find year-round, making it a hassle-free recipe to keep in your rotation.

• Bone-in, skin-on chicken thighs: These give the best flavor and stay juicy during roasting thanks to the skin and bone.
• Celtic sea salt and freshly ground black pepper: Simple seasonings that enhance every ingredient without overpowering.
• Zucchini: Cutting them into 1-inch chunks helps them roast evenly and caramelize without getting mushy.
• Garlic cloves: Freshly grated or minced garlic brings that wonderful punch of aroma and taste.
• Dried oregano: Adds a warm, savory depth that pairs so well with chicken and veggies.
• Ground coriander: Optional but adds a subtle citrusy note I love.
• Red-pepper flakes: Just a pinch to bring a gentle heat and balance the sweetness from the veggies.
• Extra-virgin olive oil: This is the roasting fat that helps everything brown and keeps the chicken skin crispy.
• Cherry tomatoes: Cut in half to release their juicy sweetness and add a pop of color.
• Aged balsamic vinegar: Adds tangy sweetness at the end that brightens the whole dish.
• Fresh basil leaves: Torn or chopped to sprinkle on top, giving it that fresh, herbal finish I look forward to every time.

Variations

I like to tweak this Sheet Pan Chicken with Zucchini, Tomatoes, and Basil Recipe depending on what I have on hand or to suit my mood. Feel free to swap things up—you’ll discover which changes you love the most!

• Variation: Sometimes I use boneless chicken thighs or even chicken breasts for a leaner option; just watch the cooking time so the meat stays juicy.
• Variation: Swap the zucchini for yellow squash or add red bell peppers for extra color and sweetness.
• Variation: If you like heat, adding fresh sliced chili peppers or extra red pepper flakes really kicks it up.
• Variation: For a dairy twist, sprinkle some grated Parmesan over everything during the last few minutes of roasting—it turns out heavenly.

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

Step 1: Prep and Season Like a Pro

Start by heating your oven to 425°F (220°C) and pat your chicken thighs dry with paper towels—this step is key for crispy skin, so don’t skip it! Season the chicken liberally all over with Celtic sea salt and freshly ground black pepper. The salt draws out moisture and enhances flavor, while the pepper adds a gentle kick.

Step 2: Get the Veggies Ready

Place your zucchini chunks on a rimmed baking sheet and sprinkle with a little salt and pepper. This helps the zucchini release some moisture and roast evenly rather than steaming in the oven. Trust me, this little trick keeps them tender with crispy edges—just how I like them.

Step 3: Mix the Flavorful Garlic Herb Oil

In a small bowl, whisk together the finely grated or minced garlic, dried oregano, ground coriander (if using), red pepper flakes, and extra-virgin olive oil. This aromatic mixture is the flavor powerhouse—pour it over the chicken and zucchini, then toss everything gently so every piece is coated. Your kitchen will smell incredible at this point!

Step 4: Roast Until Almost Done, No Fuss Needed

Arrange the chicken thighs skin-side up and zucchini in a single layer on the pan. Pop it into the oven and roast for 25 to 30 minutes—it’s important not to turn anything; this way, the chicken skin crisps evenly and the vegetables develop that lovely golden caramelization. You’ll notice your kitchen really starts to smell amazing here.

Step 5: Add Tomatoes and Finish Roasting

Next, scatter the halved cherry tomatoes around the chicken and zucchini. Crank up your oven to 450°F (230°C) and roast everything for an additional 5 to 10 minutes. The tomatoes will soften and release their juices, mingling with the other flavors and giving you a juicy finish on the plate. At this stage, watch carefully so nothing burns.

Step 6: Dress and Garnish

Once out of the oven, drizzle aged balsamic vinegar over the pan for that perfect sweet-tart kick. Toss gently to combine, then sprinkle half the fresh basil leaves on top and adjust seasoning with more salt, pepper, or balsamic if needed. Serve with the remaining basil fresh on each plate to brighten the flavors and add a beautiful green pop.

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

Garnishes

I love using plenty of fresh basil as a garnish because it adds a fresh herbal brightness that contrasts beautifully with the roasted flavors. Sometimes, I also like to sprinkle a little flaky sea salt on top before serving to amp up the texture and flavor. A drizzle of extra aged balsamic vinegar just before plating is my finishing touch—it ties everything together perfectly.

Side Dishes

This recipe stands beautifully on its own but pairs wonderfully with a simple green salad or some crusty bread to soak up all the delicious juices. My family also loves it with creamy mashed potatoes or fluffy couscous for a heartier meal. If you want a low-carb option, try it alongside a cauliflower rice pilaf—it complements the flavors without overwhelming the palate.

Creative Ways to Present

For special occasions, I like to arrange the chicken and veggies on a large platter with extra basil leaves scattered all over and a few lemon wedges on the side for guests to squeeze. It makes the dinner feel a little more festive while keeping it rustic and approachable. Even plating individual portions over a bed of creamy polenta or herbed quinoa adds a lovely elegant touch.

Make Ahead and Storage

Storing Leftovers

I store leftover chicken and veggies in an airtight container in the fridge and find they keep really well for up to 3 days. To preserve their texture, I like to separate the chicken from the veggies if possible, reheating the veggies gently so they don’t get too soggy. This way, the dish tastes almost as fresh as when first made.

Freezing

I’ve frozen leftovers of this Sheet Pan Chicken with Zucchini, Tomatoes, and Basil Recipe successfully by cooling the meal completely and packing it into freezer-safe containers. Just keep in mind that zucchini may become a bit softer after freezing and thawing, so it’s best saved for reheating in soups or casseroles, or just enjoy it as a quick meal without worrying about perfect crispness.

Reheating

To reheat, I prefer warming the chicken and veggies in a 350°F oven for 10-15 minutes to revive the crisp skin on the chicken and keep the veggies from getting too soft. If you’re in a hurry, a quick zap in the microwave works too, but you might lose a bit of texture. For a fresh touch, add a drizzle of olive oil and a sprinkle of fresh basil after reheating.

FAQs

Final Thoughts

This Sheet Pan Chicken with Zucchini, Tomatoes, and Basil Recipe has become a staple in my kitchen because it hits all the marks: quick, easy, flavorful, and just downright satisfying. I love how everything cooks together on one pan with minimal effort but maximum taste. Give it a try—you’ll enjoy how effortless and delicious weeknight dinners can be with a recipe like this!

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