Sheet Pan Chicken Zucchini Corn (Print Version)

Roast chicken with zucchini, corn, and tomatoes for a flavorful, easy one-pan summer dinner.

# Components:

→ Protein

01 - 4 boneless, skinless chicken breasts (approximately 1.5 pounds)

→ Vegetables

02 - 2 medium zucchinis, sliced into 1/2-inch rounds
03 - 2 ears of corn, kernels removed from cob or 1 1/2 cups frozen corn, thawed
04 - 1 red onion, cut into wedges
05 - 1 pint cherry tomatoes, halved

→ Marinade / Seasoning

06 - 3 tablespoons olive oil
07 - 2 tablespoons fresh lemon juice
08 - 2 teaspoons garlic powder
09 - 1 teaspoon smoked paprika
10 - 1 teaspoon dried oregano
11 - 1/2 teaspoon chili flakes (optional)
12 - 1 teaspoon salt
13 - 1/2 teaspoon black pepper

→ Garnish

14 - 2 tablespoons chopped fresh basil or parsley (optional)

# Directions:

01 - Preheat oven to 425°F and line a large sheet pan with parchment paper.
02 - Whisk together olive oil, lemon juice, garlic powder, smoked paprika, oregano, chili flakes, salt, and black pepper in a mixing bowl.
03 - Place chicken breasts on the sheet pan and brush both sides with half of the marinade.
04 - Toss zucchini, corn, red onion, and cherry tomatoes in a mixing bowl with the remaining marinade.
05 - Distribute the seasoned vegetables around the chicken breasts on the sheet pan in a single layer.
06 - Roast for 25 to 30 minutes, until chicken reaches an internal temperature of 165°F and vegetables are tender and lightly browned.
07 - Allow chicken to rest for 5 minutes, then slice if desired. Sprinkle with chopped basil or parsley before serving.

# Expert Advice:

01 -
  • You only need one pan and practically no cleanup, so you can focus on the best part—eating.
  • The flavors, bright and juicy, make the humble chicken and veggies taste like sunshine.
02 -
  • I once overloaded the pan and found some veggies steamed instead of roasted—single layer is essential for caramelization.
  • Marinating the chicken longer—in the fridge for an hour or two—gave surprisingly deeper flavor and juiciness.
03 -
  • Pat chicken dry so the marinade sticks and the meat browns, not steams.
  • A few minutes under the broiler at the end brings gorgeous caramelization and amplified flavor.
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