Sheet Pan Chicken Zucchini Corn (Printable)

Bold chicken, zucchini, and corn roasted together with simple prep and vibrant flavors. Perfect for summer nights.

# What You'll Need:

→ Protein

01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)

→ 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 fresh basil or parsley, chopped (optional)

# Steps:

01 - Preheat oven to 425°F and line a large sheet pan with parchment paper.
02 - Whisk olive oil, fresh lemon juice, garlic powder, smoked paprika, oregano, chili flakes, salt, and black pepper in a mixing bowl.
03 - Place chicken breasts on the sheet pan and brush both sides with half of the prepared marinade.
04 - Combine zucchini, corn, red onion, and cherry tomatoes in a large bowl and toss with the remaining marinade.
05 - Distribute the vegetables around the chicken on the sheet pan in a single, even layer.
06 - Roast for 25 to 30 minutes until chicken reaches an internal temperature of 165°F and vegetables are tender and lightly browned.
07 - Let chicken rest for 5 minutes. Slice if desired and sprinkle with chopped basil or parsley before serving.

# Expert Advice:

01 -
  • You can whip this up with minimal effort and still feel like you're eating something special.
  • The mixture of juicy chicken and roasted summer vegetables packs a punch of flavor that never disappoints.
02 -
  • I once overcrowded the pan and everything steamed instead of roasting—spread veggies out for perfect texture.
  • Letting the chicken rest for a few minutes before slicing keeps it from drying out, which I learned after cutting too soon.
03 -
  • Layering the vegetables helps ensure everything browns without burning, so start with onions and zucchini, then add the corn and tomatoes.
  • Extra marinade can be served as a dipping sauce, just be sure it hasn't touched raw chicken.
Go Back