Description
An incredibly juicy and flavorful one-pan chicken bake bursting with vibrant summer vegetables. Perfect for a quick weeknight dinner or relaxed weekend meal with minimal cleanup.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 pint cherry tomatoes
- 1 large zucchini, chopped
- 1 large yellow squash, chopped
- 1 large bell pepper (any color), chopped
- 1/2 red onion, roughly chopped
- 3 cloves garlic, minced
- 1/4 cup extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp dried oregano
- 1/2 tsp paprika
- Salt and freshly ground black pepper to taste
- Fresh parsley or basil, for garnish (optional)
Instructions
- 1. Prep Your Ingredients: Wash and chop all vegetables into roughly 1-inch pieces. Pat chicken thighs dry with paper towels. Mince garlic and zest lemon.
- 2. Marinate the Chicken: In a large bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, paprika, salt, and pepper. Add chicken pieces and toss to coat. Marinate for 15-30 minutes at room temperature, or up to 2 hours in the refrigerator.
- 3. Arrange the Bake: Preheat oven to 400°F (200°C). On a large baking sheet, spread out the marinated chicken and all chopped vegetables in a single layer, ensuring not to overcrowd.
- 4. Roast to Perfection: Roast for 25-35 minutes, tossing halfway through, until chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender and slightly caramelized.
- 5. Rest and Serve: Remove from oven and let rest for 5 minutes. Garnish with fresh parsley or basil, if desired, and serve immediately.
- Prep Time: 15 mins
- Cook Time: 30 mins