Description
This easy one-pan SUMMER CHICKEN BAKE features tender chicken roasted alongside vibrant seasonal vegetables, all seasoned with aromatic herbs and a touch of lemon. It’s perfect for a quick, flavorful weeknight meal with minimal cleanup.
Ingredients
Scale
- 1.5 – 2 lbs bone-in, skin-on chicken thighs (or boneless, skinless chicken breasts/thighs)
- 1 tbsp olive oil (plus more for cooking)
- Salt and freshly ground black pepper, to taste
- 1 red bell pepper, chopped into 1-inch pieces
- 1 yellow bell pepper, chopped into 1-inch pieces
- 1 medium zucchini, chopped into 1-inch pieces
- 1 pint cherry tomatoes, halved
- 1/2 red onion, sliced into thick wedges or large dice
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp garlic powder
- 1/2 tsp paprika (sweet or smoked)
- 2 tbsp fresh lemon juice (or red wine vinegar)
- Optional: 1/4 cup pitted Kalamata olives, 1/4 cup crumbled feta cheese
Instructions
- 1. Preheat oven to 400°F (200°C). Pat chicken pieces thoroughly dry with paper towels and season generously with salt and pepper.
- 2. In a large bowl, combine bell peppers, zucchini, cherry tomatoes, and red onion. Drizzle with olive oil, lemon juice (or vinegar), oregano, thyme, garlic powder, and paprika. Season with a pinch of salt and pepper. Toss well to coat all vegetables evenly.
- 3. Spread the seasoned vegetables in a single layer on a large rimmed baking sheet. Nestles the seasoned chicken pieces among the vegetables, skin-side up if applicable. Ensure the pan is not overcrowded; use two sheets if necessary.
- 4. Bake for 30-40 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized. Halfway through, gently toss the vegetables.
- 5. Remove from oven, tent with foil, and let rest for 5-10 minutes before serving. If desired, sprinkle with Kalamata olives during the last 10 minutes of baking and/or top with crumbled feta cheese before serving.
- Prep Time: 15 mins
- Cook Time: 30-40 mins