Some nights, you just want dinner to happen without a lot of prep or mess. That’s where this chicken sheet pan dinner with zucchini comes in—everything roasts together, filling the kitchen with garlic, herbs, and that smoky hint of paprika while you barely lift a finger.
I remember last week, standing in my kitchen after a long day, glancing at the clock while the smell of roasting chicken and zucchini slowly took over. The timer was set somewhere between 25 and 30 minutes, but I kept getting distracted by a buzzing phone and a half-started text I never finished. The skin on the chicken crisped up just right, and the cherry tomatoes burst into little juicy pockets of sweetness while the zucchini softened perfectly. It was one of those dinners where you know you should wait, but the aroma pulls you closer anyway, making it almost impossible to resist sneaking a taste before plating.
Why you’ll love it:
- Hands-off cooking means you can multitask or just breathe while dinner roasts.
- One sheet pan, one mess—cleanup is quick, even if your kitchen timer is a little unreliable.
- The balance between juicy chicken and tender vegetables feels both hearty and fresh, although the simplicity means it doesn’t have a lot of bells and whistles.
- It’s simple — and that’s kind of the point. No overcomplicated steps or ingredients hiding in the back of your fridge.
If you’re feeling a little hesitant about trying a one-pan meal, don’t worry. It’s pretty forgiving, and the flavors blend together so nicely that even if your timing is a bit off, you’ll still end up with something satisfying.
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Chicken Sheet Pan Dinner with Zucchini
- Total Time: 45 minutes
- Yield: 4 1x
Description
A simple and flavorful sheet pan dinner featuring juicy roasted chicken thighs, tender zucchini, and cherry tomatoes, all seasoned with garlic and herbs for an easy, healthy meal.
Ingredients
4 bone-in, skin-on chicken thighs
2 medium zucchinis, sliced into 1/2-inch thick rounds
1 cup cherry tomatoes
3 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon smoked paprika
Salt, to taste
Black pepper, to taste
1 tablespoon fresh parsley, chopped (for garnish)
Instructions
Preheat the oven to 425°F (220°C).
In a large bowl, combine the olive oil, minced garlic, dried oregano, dried thyme, smoked paprika, salt, and black pepper.
Add the chicken thighs to the bowl and toss to coat evenly with the seasoning mixture.
Place the seasoned chicken thighs on a large sheet pan, skin side up, spaced evenly.
Add the sliced zucchini and cherry tomatoes to the bowl with any remaining seasoning mixture and toss to coat.
Arrange the zucchini slices and cherry tomatoes around the chicken thighs on the sheet pan in a single layer.
Roast in the preheated oven for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.
Remove the sheet pan from the oven and let the chicken rest for 5 minutes.
Garnish with chopped fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Kitchen Notes: You don’t need any special equipment here—just a sturdy sheet pan and a bit of patience while everything roasts. Serving this with a side of crusty bread or a simple green salad feels right, but I’ve also tossed in a handful of olives or swapped out zucchini for bell peppers when I’m feeling experimental. Sometimes I add a squeeze of lemon over the top at the end, though I haven’t tested that every time. It’s a flexible dinner that bends to what’s in your fridge or what you’re craving that day.
FAQ: Will the chicken always come out crispy? Usually yes, but oven temperatures vary, so keep an eye on the skin. Can I use boneless chicken? You can, but cooking times might be shorter and the texture will be different. What if I don’t have cherry tomatoes? Any small tomato or even halved grape tomatoes will work just fine.
Ready to make dinnertime easier? This chicken sheet pan dinner with zucchini is waiting to become your new weeknight go-to.