Sheet Pan Lemon Oregano Chicken and Zucchini
Chicken breasts coated in olive oil, oregano, garlic and smoked paprika roast with zucchini, tomatoes and red onion and finish with fresh lemon.
Ingredients
Main Ingredients
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 2 medium zucchini sliced into half moons
- 1 cup cherry tomatoes halved
- 1 red onion cut into wedges
- 3 tbsp olive oil
- 2 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp salt
- ½ tsp black pepper
- 1 lemon juiced
- fresh parsley chopped, for garnish
Instructions
Cooking
- Preheat the oven to 400 degrees F.
- In a large bowl, combine the olive oil, oregano, garlic powder, smoked paprika, salt and pepper.
- Add the chicken breasts and turn to coat evenly, then place them on a large rimmed sheet pan.
- Arrange the zucchini, cherry tomatoes and red onion around the chicken and drizzle any remaining oil mixture over the vegetables.
- Squeeze the juice of one lemon over the pan and bake for 25 to 30 minutes, until the chicken reaches 165 degrees F and the zucchini is tender.
- Garnish with parsley and rest the chicken for a few minutes before serving.
Notes
Boneless thighs also work, check that they reach 165 degrees F. Marinate the chicken for a few hours for more flavor. Leftovers keep up to three days in the refrigerator. Nutrition is an estimate.