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.
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 have to be tasty so that 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 have the spices for the Italian spice oil already 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.
Jump to:
Easy to find Ingredients
- 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
- Zest the lemon with a micorplane.
- Press garlic cloves.
- Combine all the spices in a bowl and add olive oil.
- Stir until combined.
- 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.
add tomatoes
- 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. Personally, I feel the vegetables and chicken brown better if you cook them directly on the sheet pan or on foil.
- Distribute the chicken and vegetables on the pans. Be sure not to crowd the food so that the chicken and vegetables can carmalize. 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.
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.
- To ensure the potatoes are done test them by inserting a fork or pairing knife. If it goes in easily, the potatos 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.
- Micorplane
- 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
Yes, it is low in calories and fat and has lots of vegetables.
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.
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.
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.
I hope you try this recipe! Please rate it and comment below. I love hearing from you!
Print📋 Recipe
Easy Sheet Pan Chicken Dinner with Italian Spices
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
Description
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.
Ingredients
Spiced Oil Ingredients
- Zest from one lemon
- 1 teaspoon dried thyme
- 1 teaspoon dried Oregano
- 3 cloves garlic pressed or ½ teaspoon garlic powder
- 1 teaspoon Kosher salt
- 1 teaspoon ground black pepper
- ¼ cup olive oil
Sheet Pan Chicken Ingredients
- 6 small bone-in, skin-on chicken thighs (1 ¼ pounds)
- 1 pound Yukon Gold or yellow potatoes
- 3 zucchini (12 ounces)
- 1 cup cherry tomatoes cut in half through the stem
Garnish
- Fresh chopped parsley or basil.
Instructions
- Preheat oven to 425°F.
- Spray an 18x13 inch sheet pan with cooking spray. Alternatively, you can line them with foil and spray the foil with cooking spray or line the pan with parchment paper.
- Zest one lemon, press the garlic, and add the rest of the ingredients for the spice oil into a small bowl. Whisk in olive oil until combined.
- Remove the skin from the chicken.
- Wash the vegetables.
- Slice the potatoes in ¼ inch rounds.
- Slice the zucchini in ½ inch rounds
- Cut the cherry tomatoes in half through the stem.
- Place the potatoes and zucchini in a bowl and toss with herb oil.
- Add the chicken to the vegetables and toss.
- Place the chicken on 1-2 prepared sheet pans. Spread in an even layer. Do not crowd.
- Bake for 30 minutes.
- Toss the tomatoes in the same bowl that chicken and vegetables were tossed with herb oil.
- Remove the sheet pan(s) from the oven and distribute the tomato halves over the chicken and vegetables.
- Increase the oven temperature to 450°F.
- Place the sheet pan back in the oven for 10 minutes or until the chicken reaches 165°F and the potatoes are done. Let the chicken rest for 5 minutes to reabsorb their juices.
- Serving suggestions: serve with garlic bread and a side salad.
- Store leftovers in an airtight container for up to 3-4 days.
- Reheat in the microwave or oven until the chicken reaches 165°F.
Notes
- 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.
- To ensure the potatoes are done test them by inserting a fork or pairing knife. If it goes in easily, the potatoes are cooked.
- *Nutrition Disclaimer
Nutrition
- Serving Size: 1 serving
- Calories: 294
- Sugar: 0.9 g
- Sodium: 687.7 mg
- Fat: 13.4 g
- Carbohydrates: 19.7 g
- Protein: 23.8 g
- Cholesterol: 68.9 mg
Keywords: chicken, sheet pan meal, potatoes, zucchini
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Quick and Easy Sheet Pan Chicken Dinner
Annie Jones
I made this recipe tonight.
I did not have any squash so I used red potatoes and carrots.
It was delicious….even hubby liked it. 😀
★★★★★
Gitta Grether-Sweeney
I love your substitutions! They sound delicious. I am happy you like this recipe and that hubby liked it too! 😀