Chicken Zucchini Sheet Pan Dinner
A quick and easy one-pan dinner featuring juicy chicken thighs roasted alongside tender zucchini and flavorful seasonings. Perfect for a healthy weeknight meal with minimal cleanup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4
Ingredients
4 bone-in, skin-on chicken thighs
2 medium zucchinis, sliced into 1/2-inch thick rounds
2 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
2 cloves garlic, minced
1/4 cup chopped fresh parsley
Instructions
Preheat the oven to 425°F (220°C).
In a small bowl, combine the garlic powder, smoked paprika, dried oregano, salt, and black pepper.
Pat the chicken thighs dry with paper towels. Rub both sides of the chicken thighs with 1 tablespoon of olive oil, then evenly sprinkle the spice mixture over the chicken, pressing gently to adhere.
Place the seasoned chicken thighs skin-side up on a large rimmed baking sheet.
In a separate bowl, toss the sliced zucchini with the remaining 1 tablespoon of olive oil, minced garlic, and a pinch of salt and pepper.
Arrange the zucchini slices around the chicken thighs on the baking sheet in a single layer.
Place lemon wedges on the baking sheet around the chicken and zucchini.
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 zucchini is tender and lightly browned.
Remove the baking sheet from the oven and sprinkle the chopped fresh parsley over the chicken and zucchini.
Serve immediately with lemon wedges for squeezing over the top.