Description
This Sheet Pan Chicken with Zucchini, Tomatoes, and Basil is a flavorful and easy one-pan meal featuring bone-in, skin-on chicken thighs roasted alongside tender zucchini chunks, juicy cherry tomatoes, and aromatic herbs. The dish is finished with a splash of aged balsamic vinegar and fresh basil for a bright, savory finish, perfect for a quick weeknight dinner or a simple yet elegant meal.
Ingredients
Units
Scale
Chicken
- 1 3/4 pounds bone-in, skin-on chicken thighs
- Celtic sea salt, to taste
- 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
- 1/2 cup coarsely chopped or torn fresh basil leaves, divided
Seasoning Mix
- 2 large garlic cloves, finely grated on a microplane or minced
- 2 teaspoons dried oregano
- 1 teaspoon ground coriander
- 1/4 teaspoon red-pepper flakes
- 3 tablespoons extra-virgin olive oil
Finishing Touch
- 2 tablespoons aged balsamic vinegar, more to taste
Instructions
- Prepare the Oven and Chicken: Preheat your oven to 425°F (220°C). Pat the chicken thighs dry thoroughly with paper towels to ensure crisp skin, then season generously all over with Celtic sea salt and freshly ground black pepper.
- Season the Zucchini: Arrange the zucchini chunks on a rimmed sheet pan. Lightly season them with salt and black pepper to enhance their natural flavor.
- Make the Garlic Herb Mixture: In a small bowl, whisk together the grated garlic, dried oregano, ground coriander, red-pepper flakes, and extra-virgin olive oil until well combined. This mixture will infuse the chicken and vegetables with robust flavor.
- Coat Chicken and Vegetables: Add the chicken thighs onto the pan with the zucchini. Pour the garlic herb mixture evenly over the chicken and zucchini. Toss gently to make sure everything is coated well with the seasoning and oil.
- Roast Initial Cooking: Spread the chicken and zucchini in a single layer on the sheet pan. Roast in the oven for 25 to 30 minutes until the chicken is lightly browned and almost cooked through. There’s no need to turn the ingredients during this step.
- Add Tomatoes and Increase Heat: After 25-30 minutes, scatter the cherry tomato halves over the pan. Increase the oven temperature to 450°F (232°C) for additional roasting.
- Final Roast: Continue roasting for another 5 to 10 minutes until the chicken is fully cooked through, the zucchini is caramelized and browned, and the tomatoes release their juicy sweetness.
- Finish with Balsamic and Basil: Remove the sheet pan from the oven. Immediately sprinkle the aged balsamic vinegar over the chicken and vegetables. Add half of the fresh basil leaves, then taste and adjust seasoning with extra salt, black pepper, or balsamic vinegar if needed.
- Serve: Plate the chicken and vegetables and garnish with the remaining fresh basil leaves. Serve hot and enjoy your flavorful, wholesome sheet pan dinner.
Notes
- If your zucchini are medium-sized instead of small, cut them in half lengthwise before slicing into 1-inch pieces to ensure even cooking.
- You can substitute fresh oregano for dried if preferred, using 1 tablespoon fresh oregano leaves.
- Adjust red-pepper flakes to your preferred spice level or omit for a milder dish.
- Using bone-in, skin-on chicken thighs helps keep the meat juicy and flavorful during roasting.
Nutrition
- Serving Size: 1 serving (approx. 1 chicken thigh with vegetables)
- Calories: 470
- Sugar: 6g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 120mg
