Description
A simple and flavorful sheet pan dinner featuring juicy chicken thighs roasted alongside tender zucchini and cherry tomatoes, seasoned with garlic and Italian herbs for an easy, healthy weeknight meal.
Ingredients
4 bone-in, skin-on chicken thighs (about 1.5 pounds)
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 Italian seasoning
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh parsley, chopped (for garnish)
1 lemon, cut into wedges (for serving)
Instructions
Preheat the oven to 425°F (220°C).
In a small bowl, combine the olive oil, minced garlic, dried Italian seasoning, smoked paprika, salt, and black pepper.
Place the chicken thighs on a large baking sheet skin side up. Brush the chicken thighs evenly with half of the olive oil mixture.
Arrange the sliced zucchini rounds and cherry tomatoes around the chicken thighs on the baking sheet.
Drizzle the remaining olive oil mixture over the zucchini and cherry tomatoes, tossing gently on the sheet pan to coat evenly.
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 from the oven and let rest for 5 minutes.
Garnish with chopped fresh parsley and serve with lemon wedges on the side.
- Prep Time: 15 minutes
- Cook Time: 30 minutes