Description
This easy Summer Chicken Bake features tender, marinated chicken and vibrant roasted vegetables, all cooked on one sheet pan. It’s a flavorful and simple meal perfect for busy weeknights or casual entertaining.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs or breasts
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 zucchini, sliced
- 1 red onion, cut into wedges
- 1 pint cherry tomatoes
- 3 tbsp olive oil, divided
- 2 tbsp lemon juice
- 4 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- Optional: fresh parsley or basil for garnish
Instructions
- 1. Marinate Chicken: Pat chicken dry. In a bowl, combine 2 tbsp olive oil, lemon juice, garlic, oregano, salt, and pepper. Add chicken, coat well, and marinate for 30 minutes to 4 hours in the refrigerator.
- 2. Prep Vegetables: Preheat oven to 400°F (200°C). Chop all vegetables into uniform, bite-sized pieces. Toss vegetables with remaining 1 tbsp olive oil, a pinch of salt, and pepper.
- 3. Assemble Pan: Line a large baking sheet with parchment paper. Arrange marinated chicken on one side and seasoned vegetables on the other side in a single layer.
- 4. Bake: Bake for 20-30 minutes, or until chicken reaches an internal temperature of 165°F (74°C) for breasts or 175°F (79°C) for thighs, and vegetables are tender-crisp.
- 5. Rest & Serve: Remove from oven, tent loosely with foil, and let rest for 5-10 minutes before serving. Garnish with fresh herbs if desired.
- Prep Time: 15 mins
- Cook Time: 25 mins