Citrus & Herb Sheet-Pan Chicken with Summer Vegetables
Ingredients
- 4 pieceschicken breasts (bone-in, skin-on)
- 2 mediumzucchini
- 1 largeyellow bell pepper
- 1 mediumred onion
- 1½ cupcherry tomatoes
- 2lemon
- 3 tablespoonfresh thyme
- ¼ cupfresh basil
- 3 tablespoonolive oil
- 3 clovegarlic
- ·kosher salt
- ·black pepper
Prep
- 01
Slice zucchini into 1/2-inch-thick rounds.
- 02
Cut yellow bell pepper into 1-inch chunks, discarding seeds.
- 03
Cut red onion into thin wedges.
- 04
Mince 3 cloves garlic.
Method
- 01
Preheat oven to 425°F.
- 02
Place zucchini, bell pepper, and onion on a large sheet pan. Scatter cherry tomatoes around them. Drizzle with 2 tablespoons olive oil, season with salt and pepper, and toss gently.
- 03
Push vegetables to the sides of the pan, creating space in the center for the chicken.
- 04
Pat chicken breasts dry with paper towels. Rub all sides with the remaining 1 tablespoon olive oil and season generously with salt and pepper. Place skin-side up in the center of the pan.
- 05
Squeeze the juice of 1 lemon over the chicken and vegetables. Scatter thyme sprigs and minced garlic around the pan.
- 06
Roast for 25 to 30 minutes, until the chicken reaches an internal temperature of 165°F at the thickest part and the skin is golden and crisp.
- 07
Remove from oven. Scatter fresh basil over the entire pan. Slice the remaining lemon and arrange on top. Serve immediately.
Spice Tips
For brightness, add a pinch of red pepper flakes to the oil before roasting. For Mediterranean depth, stir in 1/2 teaspoon dried oregano with the thyme. A splash of balsamic vinegar drizzled over the finished dish adds richness.
Chicken can be marinated in lemon juice, olive oil, and herbs for up to 4 hours ahead. For extra flavor, substitute or add oregano or rosemary alongside thyme. Leftovers keep for 3 days refrigerated and are excellent cold or reheated gently at 300°F.