Sheet Pan Chicken Zucchini Corn (Printable)

Juicy chicken, zucchini, corn, and tomatoes roasted together for a vibrant one-pan summer dinner.

# What You'll Need:

→ Protein

01 - 4 boneless, skinless chicken breasts (approximately 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)

# Directions:

01 - Preheat oven to 425°F and line a large sheet pan with parchment paper.
02 - Combine olive oil, lemon juice, garlic powder, smoked paprika, oregano, chili flakes, salt, and pepper in a mixing bowl. Whisk until emulsified.
03 - Arrange chicken breasts on sheet pan and brush both sides with half the marinade.
04 - In a large bowl, toss zucchini, corn, red onion, and cherry tomatoes with the remaining marinade.
05 - Spread vegetables evenly around the chicken breasts on the sheet pan in a single layer.
06 - Roast for 25 to 30 minutes, until chicken is cooked through (internal temperature 165°F) and vegetables are tender and caramelized.
07 - Allow chicken to rest for 5 minutes. Slice if desired and finish with fresh basil or parsley before serving.

# Expert Advice:

01 -
  • The cleanup is almost nonexistent, so you can actually relax after dinner.
  • You get golden chicken and caramelized veggies side-by-side every time, making it ideal for picky eaters at the table.
02 -
  • If you crowd the pan, veggies will steam instead of roast—spread them out for best caramelization.
  • Slicing zucchini thicker prevents mushiness, a lesson I learned after my first batch lost all texture.
03 -
  • Parchment paper prevents sticking and makes cleanup instant.
  • Mixing marinade in a jar lets you shake it for a more even emulsion—no whisk required.
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