Easy Baked Lemon Herb Chicken and Zucchini

This Easy Baked Lemon Herb Chicken and Zucchini is the ultimate healthy, flavorful, and simple one-pan meal. It features tender, juicy chicken breasts and fresh zucchini roasted to perfection with cherry tomatoes and a vibrant, zesty blend of lemon, garlic, and herbs. It’s a light, satisfying, and incredibly delicious dinner that comes together with minimal effort and cleanup.

Perfect for a busy weeknight, this recipe is a true “set it and forget it” style of cooking. It’s a complete, low-carb meal that’s packed with bright, fresh flavors. The high heat of the oven perfectly caramelizes the vegetables and keeps the chicken wonderfully moist.

Why You’ll Love This Recipe

• One-Pan Wonder: An entire delicious meal cooked on a single sheet pan means cleanup is a breeze.
• Quick & Healthy: A well-balanced meal packed with lean protein and fresh veggies, ready in 30 minutes.
• Bright & Flavorful: The zesty combination of lemon, garlic, and herbs makes every bite delicious.
• Perfect for Meal Prep: This recipe holds up beautifully and is great for make-ahead lunches.

Ingredients

• 1.5 lbs Boneless, Skinless Chicken Breasts, cut into 1-inch chunks
• 2 medium Zucchini, sliced into thick half-moons
• 1 pint Cherry Tomatoes
• 1 Red Onion, chopped
• 3 tablespoons Olive Oil
• 1 Lemon, juiced and zested
• 4 cloves Garlic, minced
• 1 teaspoon Dried Oregano
• 1 teaspoon Dried Parsley
• Salt and Black Pepper, to taste
• Optional: 1/2 cup crumbled feta cheese, for serving

Step-by-Step Instructions

1. Prep: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. Season the Vegetables: In a large bowl, combine the sliced zucchini, cherry tomatoes, and chopped red onion. Drizzle with 2 tablespoons of olive oil, half of the lemon juice, salt, and pepper. Toss to coat and then spread them in an even layer on the prepared baking sheet.
3. Season the Chicken: In the same bowl, combine the chicken chunks with the remaining 1 tablespoon of olive oil, the lemon zest, minced garlic, dried oregano, dried parsley, salt, and pepper. Toss until the chicken is well-coated.
4. Arrange and Bake: Arrange the seasoned chicken pieces among the vegetables on the baking sheet.
5. Roast: Bake for 20-25 minutes, or until the chicken is cooked through (reaching an internal temperature of 165°F/74°C) and the vegetables are tender and lightly caramelized.
6. Serve: Drizzle the remaining lemon juice over the hot chicken and vegetables. If desired, sprinkle with crumbled feta cheese and fresh parsley before serving.

Tips & Variations

• Pro Tip: For the best caramelization, make sure not to overcrowd your sheet pan. Use two pans if necessary to ensure everything has enough space to roast rather than steam.
• Add Other Veggies: Asparagus, bell peppers, or broccoli would also be fantastic additions to this sheet pan meal.
• Use Chicken Thighs: Boneless, skinless chicken thighs can be used instead of breasts for an even juicier result.
• Add a Kick: Sprinkle 1/2 teaspoon of red pepper flakes over the chicken and vegetables before roasting for a bit of heat.

Frequently Asked Questions (FAQ)

• How do I know when the chicken is done?
  • The most reliable way is to use a meat thermometer to ensure the internal temperature reaches 165°F (74°C). The juices should also run clear.
• Can I make this ahead of time?
  • While it’s best served fresh, you can save time by chopping all the vegetables and mixing the seasonings a day in advance. Store them in airtight containers in the refrigerator.
• How do I store leftovers?
  • Store leftovers in an airtight container in the refrigerator for up to 4 days. This makes a fantastic, healthy lunch for the next day.

Serving Suggestions

• This baked chicken and zucchini is a perfect low-carb meal on its own. It’s also delicious served over a bed of fluffy quinoa, rice, or orzo pasta to soak up the delicious pan juices.

Easy Baked Chicken and Zucchini Recipe

This baked chicken and zucchini casserole is simple, flavorful, and family-friendly. Everything is tossed in a quick marinade and baked to juicy perfection in just 40 minutes.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Dinner

Cuisine American

Servings 4

Calories 238 kcal

Equipment

• Cutting board
• Chef’s knife
• Measuring spoons
• Large mixing bowl
• Baking dish

Ingredients

  

• 1 pound boneless skinless chicken breast, cut into bite-size pieces
• 1 medium onion, chopped into large pieces (similar size as chicken)
• 1 whole zucchini, sliced vertically into four pieces, then chopped
• 2 tbsp extra virgin olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp cumin
• 1 tsp sea salt (or to taste)
• 1/4 tsp freshly ground black pepper (or to taste)

Instructions

 

• Preheat the oven to 425°F (220°C).
• Add the spices, salt, and pepper to a large bowl. Add olive oil and mix until a marinade forms.
• Add chicken, onion, and zucchini to the marinade. Toss to coat well. For more flavor, marinate 15 minutes or up to 24 hours in the fridge.
• Transfer chicken and veggies to a baking dish. Bake uncovered at 425°F for 30 minutes.
• Serve hot with fluffy quinoa or buttery rice.

Keyword baked chicken casserole, chicken and zucchini, easy chicken dinner