This is one of those recipes that makes you feel like you’ve got your life together.
You throw everything on one sheet pan, pop it in the oven, and thirty minutes later—boom—juicy lemony chicken and tender zucchini that taste like summer.
Simple, fresh, and no pile of dishes staring at you afterward.
Servings: 4
Cook Time: 30 minutes
Why I Love This Recipe
This dish started as my “I don’t feel like cooking but want something good” dinner. It quickly became my weekday staple because it’s bright, flavorful, and takes almost no effort.
- One pan = less cleanup.
- Light, fresh flavors but still filling.
- Works any time of year.
- Easy to prep ahead of time.
What You’ll Need
- 1 ½ pounds thin chicken cutlets
- 3 medium zucchini, sliced into ½-inch rounds
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 large lemon, zested and sliced into wedges
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
- 1 teaspoon salt
- ½ teaspoon black pepper
Pro Tips
- Use thin chicken cutlets so they cook evenly with the zucchini.
- Spread everything in a single layer so it roasts, not steams.
- Zest the lemon before cutting it into wedges—it’s easier that way.
- Toss zucchini in oil separately so it gets coated evenly.
- Let the chicken rest for 5 minutes before serving to keep it juicy.
Tools
- Large sheet pan
- Cutting board
- Sharp knife
- Small mixing bowls
- Microplane or fine grater
Substitutions and Variations
- Use chicken thighs instead of breasts for richer flavor.
- Swap zucchini for yellow squash or asparagus.
- Try rosemary or oregano instead of thyme.
Make Ahead Tips
- Slice zucchini and zest lemon in advance, store in airtight containers in the fridge.
- You can marinate chicken with olive oil, garlic, and lemon zest for up to 24 hours.
Instructions
Step 1: Prep the zucchini
Slice 3 medium zucchini into ½-inch rounds. Place in a large bowl with 1 ½ tablespoons olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Toss to coat evenly.
Step 2: Season the chicken
Place 1 ½ pounds thin chicken cutlets on a plate. Drizzle with 1 ½ tablespoons olive oil, sprinkle with ½ teaspoon salt, ¼ teaspoon black pepper, minced garlic from 3 cloves, and zest from 1 lemon. Rub the seasonings evenly over both sides.
Step 3: Arrange on sheet pan
Place the seasoned chicken cutlets on one side of a large sheet pan. Spread zucchini rounds on the other side in a single layer. Nestle lemon wedges from 1 lemon between chicken and zucchini. Sprinkle 1 teaspoon fresh thyme leaves over the top.
Step 4: Roast
Place sheet pan in a preheated oven at 425°F. Roast for 18-20 minutes, or until chicken reaches 165°F and zucchini is golden at the edges.
Step 5: Serve
Remove from oven and let chicken rest 5 minutes before serving. Arrange chicken and zucchini on plates, squeezing roasted lemon wedges over the top for extra brightness.
Leftovers and Storage
- Store in airtight containers in the fridge for up to 3 days.
- Reheat in the oven at 350°F until warmed through.
- Slice leftover chicken for salads or wraps.
Why This Recipe Works (Quick Science)
The high oven temperature roasts both chicken and zucchini quickly, locking in moisture while caramelizing the edges. Lemon zest infuses the chicken with bright flavor without making it watery, and roasting lemon wedges mellows their acidity while adding sweetness.
Common Mistakes
- Using thick chicken breasts—they take too long and overcook zucchini.
- Crowding the sheet pan, which causes steaming.
- Forgetting to let the chicken rest before slicing.
What to Serve With
- Garlic roasted potatoes
- A crisp green salad
- Couscous or quinoa
FAQ
Can I use frozen zucchini?
Yes, but thaw and pat dry to avoid excess moisture.
Can I cook this at a lower temperature?
Yes, but you’ll lose some of that nice golden roasting effect.
Can I double the recipe?
Yes, but use two sheet pans to prevent overcrowding.