Spring Dinner Sheet Pan Chicken (Printable)

Juicy chicken paired with zucchini and cherry tomatoes in a simple springtime sheet pan dish.

# What You'll Need:

→ Proteins

01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)

→ Vegetables

02 - 2 medium zucchini, sliced into 1/2-inch rounds
03 - 2 cups cherry tomatoes, halved
04 - 1 small red onion, cut into wedges

→ Seasonings & Marinade

05 - 3 tablespoons olive oil
06 - 2 tablespoons fresh lemon juice
07 - 2 teaspoons dried Italian herbs
08 - 3 garlic cloves, minced
09 - 1 teaspoon kosher salt
10 - 1/2 teaspoon freshly ground black pepper

→ Garnish

11 - 2 tablespoons fresh basil or parsley, chopped

# Directions:

01 - Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper or foil for easy cleanup.
02 - In a small bowl, whisk together olive oil, lemon juice, Italian herbs, minced garlic, salt, and pepper until well combined.
03 - Place chicken breasts on the prepared baking sheet. Arrange zucchini slices, cherry tomatoes, and red onion wedges around the chicken.
04 - Drizzle the marinade evenly over the chicken and vegetables, tossing the vegetables gently to coat thoroughly.
05 - Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and vegetables are tender.
06 - If desired, broil for an additional 2-3 minutes to lightly brown the vegetables.
07 - Sprinkle with fresh herbs just before serving.

# Expert Tips:

01 -
  • Everything cooks on one pan, which means less cleanup and more time enjoying the meal instead of scrubbing dishes.
  • The lemon and garlic marinade makes chicken taste restaurant-quality without any special technique or fussing.
  • It's flexible enough to swap vegetables based on whatever looks best at the market that week.
02 -
  • Check the chicken at 25 minutes, not 30—overcooked chicken is the one mistake that makes this dish less impressive, and every oven runs hot or cool differently so yours might finish faster than you'd expect.
  • Don't forget the parchment paper unless you enjoy scrubbing—I learned this lesson the hard way when I tried to skip it and spent fifteen minutes with a metal spatula trying to rescue burnt garlic from the sheet.
03 -
  • Pat the chicken dry before it hits the pan—this helps it brown slightly rather than steam, even though the marinade will keep it moist inside.
  • If your zucchini is particularly large or watery, salt the slices lightly and let them sit for five minutes before arranging them on the sheet; this prevents the sheet from becoming a soggy mess and helps them roast instead of steam.
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