Easy Sheet Pan Chicken Dinner with Italian Spices

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This Easy Sheet Pan Chicken Dinner is a quick, flavor-packed weeknight meal. Chicken, potatoes, and zucchini are tossed with Italian herb oil and roasted. During the last 10 minutes, cherry tomatoes are added to round out this delicious meal.

Baked Chicken Thigh, Potatoes, Zucchini and Tomatoes on a platet

When it comes to weeknight meals, they have to go together fast. No fussy ingredients, and the simpler the steps, the better. Of course, the meals must be tasty so there is no whining at the dinner table.

This easy sheet pan chicken dinner meets all those requirements: purchase budget-friendly chicken thighs, yellow potatoes, zucchini, and cherry tomatoes. The chances are that you already have the spices for the Italian spice oil in your pantry.

Combine the lemon zest, herbs, garlic, and oil for the Italian herb oil to make this meal. Then slice the vegetables and toss them and the chicken with the herb oil. Place the chicken, potatoes, and zucchini on a sheet pan. Roast, and add the sliced cherry tomatoes in the last 10 minutes.

To round out the meal, serve this simple Arugula salad with it. It is the perfect pairing for this sheet pan chicken meal.

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Easy to find Ingredients
Instructions
Chef's Tips for Successful Sheet Pan Meals
Variations
Equipment
Storage
Frequently asked questions
Side Dishes
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Easy to find Ingredients

Zucchini, lemon, potatoes, chicken, tomatoes and spices in small bowls on a wood board

Chicken Thighs with skin removed
Yellow potatoes, preferably Yukon Gold
Zucchini-fresh
Grape Tomatoes
Olive oil
Lemon
Garlic
Oregano, dried
Thyme, dried
Ground Black Pepper
Kosher Salt

Instructions

Lemon, lemon zest and microplane on cutting board — **Zest the lemon**

Garlic press and pressed garlic in a white bowl — **Zest the lemon**

Zest the lemon with a Microplane.
Press garlic cloves.
Combine all the spices in a bowl and add olive oil.
Stir until combined.

Sliced zucchini and potatoes on cutting board

Zucchini, and potatoes in red bowl, spice oil in a white bowl

Slice potatoes into ¼ inch rounds and the zucchini into ½ inch rounds.
Place the sliced potatoes and zucchini in a bowl and toss with the herb oil.
Add the chicken to the vegetables and toss until the herb oil is evenly distributed.

Spray sheet pan with cooking spray — **Spray sheet pan(s) with cooking spray**

Chicken, sliced potatoes and zucchini on a sheet pan — **Spray sheet pan(s) with cooking spray**

Spray the sheet pan(s) with cooking spray. Alternatively, you can line them with foil and spray the foil with cooking spray or line the pan with parchment paper. I feel the vegetables and chicken brown better if you cook them directly on the sheet pan or foil.
Distribute the chicken and vegetables to the pans. Be sure not to crowd the food so the chicken and vegetables can caramelize. Otherwise, they will steam and not have any color.
Bake for 30 minutes, and then add the tomatoes. Bake an additional 10 minutes or until the tomatoes are soft.

Baked chicken thigh, zucchini, potato and tomato on a round tan plate

Remove chicken from the oven. Let it rest for 5 minutes so the juices can reabsorb into the chicken.

The jammy tomatoes, creamy roasted potatoes, and caramelized zucchini are delicious with the roasted chicken. If you wish, garnish with a bit of fresh parsley-but the meal is perfect without it.

Pat yourself on your back for a well-done job and enjoy this delicious, easy to prepare weeknight meal.

Chef's Tips for Successful Sheet Pan Meals

Don't overcrowd the chicken and vegetables. Otherwise the moisture cannot evaporate from them and the meal will be soggy.
Cut the potatoes and zucchini in uniform sizes.
For extra browning, preheat the sheet pan so the food sizzles when it touches the pan.
Test the temperature of the chicken to be sure it is done. It should be 165°F.
Test the potatoes by inserting a fork or pairing knife to ensure they are done. If it goes in easily, the potatoes are cooked.

Variations

This sheet pan chicken meal is easily customized to fit your family's tastes. Experiment with substituting some of the following for the zucchini:

Sliced Carrots
Broccoli
Add halved baby bell peppers
Brussels sprouts (halved)

Equipment

Sheet pan-I prefer using 13-inch x 18-inch sheet pan. However, any sheet pan size will work.
Microplane
Garlic Press
Chef's knife-make sure it is sharp!
Cutting board
Large bowl to mix the vegetables and chicken.
Small bowl or measuring cup for the herb oil.
Two large cooking spoons or tongs to mix the herb oil with the rest of the ingredients (you can also you use your hands).
Measuring cups and spoons

Storage

To store: Place leftovers in an airtight container for 3-4 days.
To freeze: Leftovers can be frozen in a freezer safe container for up to 1-2 months. Thaw in the refrigerator overnight before reheating.
To reheat: Heat in the microwave or oven to an internal temperature of 165°F.

Frequently asked questions

Is this meal healthy?

Yes, it is low in calories and fat and has lots of vegetables.

Can the vegetables and chicken be marinated in the herb oil ahead of time?

Yes, it is a great idea to prep the meal ahead of time. Be sure to refrigerate it until you are ready to bake it.

Can I use boneless chicken breasts instead of thighs?

Yes. To ensure even cooking, pound the chicken breasts to be evenly thick. Check the temperature periodically during baking. Once the chicken reaches 165°F, remove the chicken from the oven so that they don't overbake. Cover until the other vegetables are cooked.

Do the potatoes have to be peeled?

If you use yellow potatoes with thin skin, it is not necessary to peel them.

Side Dishes

A salad pairs perfectly with this meal. Caesar salad, arugula with lemon vinaigrette, or a salad of baby greens dressed with a simple vinaigrette is delicious with this meal.

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I hope you try this recipe! Please rate it and comment below. I love hearing from you! ❤️

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