Juicy chicken, fresh vegetables, and aromatic herbs roasted together for a quick, vibrant one-pan dinner.
# What You'll Need:
→ 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 cut 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)
# How To Make It:
01 - Preheat the oven to 425°F and line a large sheet pan with parchment paper.
02 - Whisk olive oil, lemon juice, garlic powder, smoked paprika, dried oregano, chili flakes, salt, and pepper in a mixing bowl until well emulsified.
03 - Arrange chicken breasts on the sheet pan and brush both sides with half of the marinade.
04 - Toss zucchini, corn kernels, red onion wedges, and cherry tomato halves in the remaining marinade in a large mixing bowl.
05 - Distribute vegetables around chicken breasts in a single layer on the sheet pan.
06 - Roast in the oven for 25 to 30 minutes, or until chicken reaches an internal temperature of 165°F and vegetables are tender and lightly browned.
07 - Allow chicken to rest for 5 minutes. Slice if desired, and garnish with chopped fresh basil or parsley before serving.
