When the week’s been long and the kitchen feels like just another task, this Chicken Sheet Pan Dinner with Zucchini steps in as a quiet hero. It’s that kind of meal that doesn’t demand your full attention but rewards you with juicy chicken skin crisping just right and tender zucchini kissed by the oven’s warmth.
I remember the first time I tossed everything on the pan—chicken thighs nestled beside vibrant bell peppers and onion wedges, zucchini rounds that somehow soak up all the flavors without turning mushy. I might have left the timer a bit off, somewhere between 30 and 35 minutes, and that slight guess made the chicken a little crispier than planned, which honestly wasn’t the worst thing. The smell filled the kitchen, a blend of smoky paprika and garlic that pulled me out of my midweek slump. I grabbed a lemon wedge, squeezed it over the top, and for that moment, dinner was effortless and satisfying.
- Juicy chicken thighs with crispy skin that make even simple dinners feel special.
- Vegetables roast alongside, soaking up spices and caramelizing gently.
- Minimal cleanup thanks to the one-pan approach — but fair warning, you might want to lick the pan a little.
- It’s simple — and that’s kind of the point. No fuss, just good food.
If you’re worried about timing or whether the veggies will be too soft, don’t stress. This dish is forgiving, and every batch has been a little different for me. It’s not a perfect science, just honest cooking that fits into a busy life.
PrintChicken Sheet Pan Dinner with Zucchini
A simple and delicious one-pan meal featuring juicy roasted chicken thighs, tender zucchini, and flavorful seasonings. Perfect for a quick weeknight dinner with minimal cleanup.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4
Ingredients
4 bone-in, skin-on chicken thighs
2 medium zucchinis, sliced into 1/2-inch thick rounds
1 red bell pepper, cut into 1-inch pieces
1 yellow bell pepper, cut into 1-inch pieces
1 small red onion, cut into wedges
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 lemon, cut into wedges
Instructions
Preheat the oven to 425°F (220°C).
In a small bowl, combine garlic powder, smoked paprika, dried oregano, salt, and black pepper.
Place the chicken thighs on a large sheet pan. Drizzle 1 tablespoon of olive oil over the chicken and rub the spice mixture evenly onto both sides of each thigh.
In a separate bowl, toss the sliced zucchini, red and yellow bell peppers, and red onion with the remaining 2 tablespoons of olive oil until evenly coated.
Spread the vegetables evenly around the chicken thighs on the sheet pan.
Place the sheet pan in the preheated oven and roast for 30 to 35 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 squeeze fresh lemon wedges over the chicken and vegetables before serving.
For this dinner, I usually reach for a sturdy sheet pan that can handle the heat without warping. I love how the veggies get a bit of char here and there, but if you prefer them softer, tossing them in a bit later might help. I haven’t tested all possible veggie combos, but swapping zucchini for yellow squash or adding mushrooms could work—just watch the cooking time. Serving it with a simple side salad or crusty bread turns it into a relaxed but hearty meal.
FAQ
Can I use chicken breasts instead? You can, though they’ll cook faster and might dry out; keep an eye on them.
What if I want more spice? A pinch of cayenne or chili flakes mixed into the seasoning can add a nice kick.
How do I store leftovers? Store in an airtight container in the fridge for up to three days and reheat gently in the oven.
Ready to make this cozy, straightforward dinner your new go-to? Give it a try and see how a simple sheet pan can fill your kitchen with warmth and ease.