Juicy chicken, zucchini, and corn roast together for a vibrant, easy summer one-pan dinner with minimal cleanup.
# What You 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 / 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
# Step-by-step guide:
01 - Preheat 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 black pepper in a mixing bowl.
03 - Place chicken breasts on the prepared sheet pan and brush both sides with half of the marinade.
04 - In a large mixing bowl, toss zucchini, corn, red onion, and cherry tomatoes with the remaining marinade.
05 - Arrange the vegetables around the chicken in a single layer. Roast for 25–30 minutes until the chicken reaches an internal temperature of 165°F and vegetables are tender and lightly browned.
06 - Let chicken rest for 5 minutes. Slice if desired and sprinkle with chopped basil or parsley before serving.
