Juicy chicken, corn, and zucchini roast together for a vibrant, flavorful one-pan summer dinner with easy cleanup.
# What Goes In:
→ 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 removed (or 1 1/2 cups frozen corn, thawed)
04 - 1 red onion, cut into wedges
05 - 1 pint cherry tomatoes, halved
→ Marinade / 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 chopped fresh basil or parsley (optional)
# How to Make It:
01 - Set 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, salt, and pepper in a small bowl; whisk until smooth.
03 - Position chicken breasts on the sheet pan. Brush both sides with half of the marinade.
04 - In a large bowl, toss zucchini, corn, red onion, and cherry tomatoes with the remaining marinade.
05 - Arrange vegetables around the chicken in a single, even layer on the pan.
06 - Roast for 25 to 30 minutes, until chicken reaches an internal temperature of 165°F and vegetables are tender and lightly browned.
07 - Allow chicken to rest for 5 minutes. Slice if desired and garnish with fresh basil or parsley before serving.
