Spring Dinner Sheet Pan (Printable)

A flavorful spring dinner featuring chicken, zucchini, and cherry tomatoes baked together on a sheet pan.

# 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 the 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.
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.
05 - Bake for 25 to 30 minutes, or until the chicken is cooked through with an internal temperature of 165°F and vegetables are tender.
06 - If desired, broil for an additional 2 to 3 minutes to lightly brown the vegetables.
07 - Sprinkle with fresh herbs just before serving.

# Expert Advice:

01 -
  • One pan means one cleanup, which is honestly the best part of any weeknight meal.
  • The lemon and garlic combination makes the chicken so juicy you won't believe it came out of your regular oven.
  • Everything finishes at the same time, so there's no standing around waiting for vegetables while your protein gets cold.
02 -
  • Don't crowd the pan or your vegetables will steam instead of roast—if your sheet pan is small, it's better to make two batches.
  • The chicken will keep cooking for a couple minutes after you pull it out, so take it off heat when it hits 163°F internally and let carryover cooking bring it to 165°F.
03 -
  • If your chicken breasts are thick, butterfly them or pound them to even thickness so everything cooks at the same pace.
  • The secret to juicy chicken is not overcooking it—invest in a good instant-read thermometer and check the thickest part, not near the edges.
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