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One Pan Summer Chicken

One Pan Summer Chicken

One Pan Summer Chicken is a bright and light dish that celebrates the flavors of summer with juicy chicken thighs, fresh zucchini, and bursting cherry tomatoes, all roasted together for a minimal cleanup meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings servings
Course: Main Course
Cuisine: American
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs bone-in, skin-on chicken thighs
  • 2 medium zucchini, sliced into half-moons
  • 2 cups cherry tomatoes, kept whole
  • 1 large yellow bell pepper, sliced into thin strips
  • 4 cloves garlic, minced or thinly sliced
  • 3 tablespoons extra virgin olive oil
  • 1 whole lemon, zested and sliced into rounds
  • 1 teaspoon dried oregano
  • 1/4 cup fresh basil, torn for garnish
  • Salt and black pepper to taste

Method
 

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Pat the chicken thighs dry with a paper towel.
  3. Place the chicken thighs, sliced zucchini, cherry tomatoes, and bell peppers onto a large rimmed baking sheet.
  4. Drizzle the extra virgin olive oil over the entire pan and toss the ingredients until coated.
  5. Sprinkle the minced garlic, dried oregano, salt, and black pepper evenly over the chicken and vegetables.
  6. Arrange the lemon slices around the pan.
  7. Nestle the chicken thighs directly on the pan surface.
  8. Slide the pan into the oven and roast for 25 to 30 minutes.
  9. Check the internal temperature of the chicken; it should reach 165 degrees Fahrenheit.
  10. Remove the pan from the oven and let it rest for five minutes.
  11. Garnish with fresh torn basil and an extra squeeze of lemon before serving.

Notes

Ensure not to overcrowd the pan to avoid steaming. Use fresh garlic for better flavor. Resting the chicken is crucial for juiciness.