Roast chicken, zucchini, corn, and tomatoes for an easy, colorful one-pan dinner bursting with summer flavors.
# What You'll Need:
→ Protein
01 - 4 boneless, skinless chicken breasts (approximately 1.5 pounds)
→ Vegetables
02 - 2 medium zucchinis, sliced into 1/2-inch rounds
03 - 2 ears of corn, kernels cut from cob or 1 1/2 cups frozen corn, thawed
04 - 1 red onion, cut into wedges
05 - 1 pint cherry tomatoes, halved
→ Marinade and Seasoning
06 - 3 tablespoons olive oil
07 - 2 tablespoons fresh lemon juice
08 - 2 teaspoons garlic powder
09 - 1 teaspoon smoked paprika
10 - 1 teaspoon dried oregano
11 - 1/2 teaspoon chili flakes (optional)
12 - 1 teaspoon salt
13 - 1/2 teaspoon black pepper
→ Garnish
14 - 2 tablespoons fresh basil or parsley, chopped (optional)
# Steps:
01 - Set the oven to 425°F and line a large sheet pan with parchment paper.
02 - Combine olive oil, lemon juice, garlic powder, smoked paprika, oregano, chili flakes if using, salt, and pepper in a small bowl. Whisk thoroughly.
03 - Place chicken breasts on the sheet pan and brush both sides with half of the prepared marinade.
04 - In a large mixing bowl, toss zucchini, corn kernels, red onion wedges, and halved cherry tomatoes with the remaining marinade, ensuring even coating.
05 - Distribute seasoned vegetables around the chicken in a single layer. Place the sheet pan in the oven and roast for 25 to 30 minutes, until chicken registers 165°F internal temperature and vegetables are tender with light browning.
06 - Allow the chicken to rest for 5 minutes. Slice if desired and finish with chopped fresh basil or parsley before serving.
