Ingredients
Scale
- 4 boneless, skinless chicken breasts or thighs
- 2 zucchinis, sliced into rounds
- 1 pint cherry tomatoes
- 1 red onion, sliced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- Fresh basil for garnish
Instructions
- Preheat your oven to 400°F (200°C). Prepare the chicken and vegetables by slicing zucchini, red onion, and cherry tomatoes, and mincing garlic.
- In a small bowl, combine olive oil, garlic, oregano, thyme, smoked paprika, salt, and pepper. Rub this mixture evenly over the chicken breasts or thighs. Let sit for 10 minutes.
- Arrange the marinated chicken on a large rimmed baking sheet. Surround with sliced zucchini, cherry tomatoes, and red onions. Drizzle everything with olive oil, salt, and pepper.
- Roast in the oven for 25-30 minutes, until the chicken reaches an internal temperature of 165°F and vegetables are tender and slightly caramelized.
- Remove from the oven, garnish with fresh basil, and serve hot. Pair with your favorite sides like couscous or a salad.
Notes
- Use bone-in, skinless chicken for added flavor if desired.
- Feel free to swap zucchini for bell peppers or eggplant for variety.
- Marinate the chicken longer or overnight for deeper flavor.
- Ensure even vegetable sizes for uniform cooking.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Bake
- Cuisine: Mediterranean
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 320 Kcal
- Sugar: 6g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 85mg