Spring Dinner Sheet Pan Chicken (Printable)

Juicy chicken roasted with zucchini and cherry tomatoes for a bright, effortless spring main dish.

# What You Need:

→ Proteins

01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)

→ Vegetables

02 - 2 medium zucchini, sliced into 1/2-inch rounds
03 - 2 cups cherry tomatoes, halved
04 - 1 small red onion, cut into wedges

→ Seasonings & Marinade

05 - 3 tablespoons olive oil
06 - 2 tablespoons fresh lemon juice
07 - 2 teaspoons dried Italian herbs
08 - 3 garlic cloves, minced
09 - 1 teaspoon kosher salt
10 - 1/2 teaspoon freshly ground black pepper

→ Garnish

11 - 2 tablespoons fresh basil or parsley, chopped

# How-To:

01 - Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper or foil for easy cleanup.
02 - In a small bowl, whisk together olive oil, lemon juice, Italian herbs, minced garlic, salt, and pepper until well combined.
03 - Place chicken breasts on the prepared baking sheet. Arrange zucchini slices, cherry tomatoes, and red onion wedges around the chicken.
04 - Drizzle the marinade evenly over the chicken and vegetables, tossing the vegetables gently to ensure even coating.
05 - Bake for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and vegetables are tender.
06 - If desired, broil for an additional 2 to 3 minutes to lightly brown the vegetables.
07 - Sprinkle with fresh herbs just before serving.

# Expert Advice:

01 -
  • Everything cooks on one pan, which means cleanup is barely worth mentioning.
  • The chicken stays incredibly juicy while the vegetables caramelize into something almost sweet.
  • It's the kind of meal that works for weeknight dinners, meal prep, or when you're trying to eat lighter without sacrificing flavor.
02 -
  • Don't skip the resting time—even a minute lets the chicken relax and stay juicier when you cut into it.
  • If your chicken breasts are really thick, gently pound them to an even thickness before cooking so they finish at the same time.
03 -
  • Pat your chicken dry before arranging it on the pan; any excess moisture keeps it from browning properly on the edges.
  • If your vegetables are releasing a lot of liquid during cooking, tip the pan slightly to drain it off halfway through—this helps them caramelize instead of poach.
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