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