Sheet Pan Chicken Tomatoes Zucchini Recipes

SHEET PAN CHICKEN WITH MOZZARELLA, PESTO, AND BROCCOLI

Sheet Pan Chicken with Mozzarella, Pesto, and Broccoli image

Easy one-dish chicken dinner baked on a sheet pan with broccoli and tomatoes.

Provided by BMG

Categories 100+ Everyday Cooking Recipes Sheet Pan Dinner Recipes

Time 35m

Yield 8

Number Of Ingredients 9

Ingredients

2 pounds boneless chicken breasts
2 teaspoons garlic salt
1 pinch ground black pepper, or to taste
6 tablespoons pesto
2 Roma (plum) tomatoes, thinly sliced
1 ½ cups shredded mozzarella cheese
1 head broccoli, cut into florets
2 tablespoons olive oil
salt to taste

Steps:

Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a large rimmed baking sheet.
Place chicken on the prepared baking sheet and sprinkle with garlic salt and black pepper. Spread pesto over chicken and top with tomatoes and cheese.
Toss broccoli and oil together in a bowl. Place broccoli around chicken on the baking sheet. Sprinkle salt and pepper on top.
Bake in the preheated oven until broccoli is tender and chicken is no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 283.7 calories, Carbohydrate 4.7 g, Cholesterol 81.9 mg, Fat 15 g, Fiber 1.5 g, Protein 32.1 g, SaturatedFat 4.8 g, Sodium 762.3 mg, Sugar 1.3 g

SHEET-PAN CHICKEN WITH JAMMY TOMATOES AND PANCETTA

Sheet-Pan Chicken With Jammy Tomatoes and Pancetta image

In this relatively speedy sheet-pan dinner, boneless, skinless chicken thighs are seasoned with a savory, cumin-scented spice mix and roasted with whole garlic cloves and cherry tomatoes, which turn soft and sweet in the oven's heat. If you have ripe summer cherry tomatoes, you can skip the brown sugar. If you'd rather use boneless chicken breasts, reduce the cooking time by about 5 to 7 minutes. This makes a light meal on its own, but you can add rice or crusty bread, and maybe a salad, if you need something more substantial.

Provided by Melissa Clark

Categories dinner, weekday, poultry, main course

Time 45m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 1/2 pounds boneless, skinless chicken thighs
1/2 teaspoon kosher salt, plus more as needed
9 whole unpeeled garlic cloves
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 1/2 tablespoons fresh lemon juice, plus more for serving
1 tablespoon sweet or smoked paprika
1 teaspoon dried oregano
1 teaspoon brown sugar (optional)
3/4 teaspoon ground cumin
1 pint cherry tomatoes (preferably different colors), halved
2 ounces diced pancetta or bacon
1/4 cup torn fresh dill, parsley or other herbs, for serving
Freshly ground black pepper

Steps:

Heat oven to 425 degrees. Season chicken all over with salt, and place on a rimmed baking sheet.
Smash all the garlic cloves with the side of a knife and peel them. Finely grate one garlic clove and put it in a small bowl. Stir in the 2 tablespoons olive oil, 1 1/2 tablespoons lemon juice, paprika, oregano, brown sugar (if using) and cumin. Pour over chicken, tossing to coat.
Add tomatoes and remaining smashed, peeled garlic cloves to baking sheet, spreading them out around the chicken. Season tomatoes lightly with salt and drizzle with a little more olive oil. Scatter pancetta on top.
Roast until chicken is golden and cooked through, about 30 to 35 minutes. After 15 minutes, stir the tomatoes and pancetta, but don't disturb the chicken.
Transfer chicken to plates. Stir the tomatoes and pancetta around in the pan, scraping up all the delicious browned bits from the bottom and sides, and stir in the herbs and black pepper to taste. Taste and add salt, if needed, and a squeeze of fresh lemon juice, if you like. Spoon tomatoes, garlic and pancetta over the chicken to serve.

SHEET-PAN CHICKEN, TOMATOES, ZUCCHINI

Sheet-pan Chicken, Tomatoes, Zucchini image

Categories Vegetable

Number Of Ingredients 11

Ingredients

1/2 cup chopped, mixed fresh herbs (oregano, parsley, rosemary, mint, basil)
5 tablespoons dried herbs (oregano, thyme)
2 tablespoons Dijon mustard
1 juice of 1 lemon
1 garlic
2 tablespoons olive oil
3-4 pounds bone-in, skin-on chicken breast halves
2 zucchini
4 2 1/2 inch tomatoes, halved crosswise
1/3 cup Kalamata olives, pitted
2 tablespoons capers, drained

Steps:

1. Set the oven at 425 degrees. Place a rack in the middle of the oven. Oil a rimmed baking sheet.
2. In a bowl, combine the chopped fresh herbs, dried oregano, and dried thyme.
3. In another bowl, combine the mustard, lemon juice, garlic, and olive oil. Add 6 tablespoons of the herb mixture; reserve the remaining herbs for garnish.
4. Set the chicken breasts on the baking sheet and sprinkle both sides with salt and pepper. Set the zucchini spears and tomato halves around the chicken. With the back of a spoon, spread the chicken and vegetables with the herb mixture. Sprinkle with olives and capers.

SHEET-PAN CHICKEN WITH ZUCCHINI AND BASIL

Sheet-Pan Chicken With Zucchini and Basil image

In this simple weeknight recipe, chicken thighs and drumsticks are seasoned with garlic, herbs and red-pepper flakes, and roasted alongside tender chunks of zucchini that caramelize in the oven's heat. Torn basil leaves and a squeeze of lemon give the dish sharp and tangy notes just before serving, while the optional coriander seeds tossed into the pan lend depth. This recipe comfortably serves two to three, but if you're feeding more people, feel free to double the ingredients. Divide the ingredients between two sheet-pans, and bear in mind that you might need to add a few minutes to the cooking time. Add some crusty bread or rice to soak up the savory juices, and you've got a summery meal that's fresh, full of flavor and an absolute snap to make.

Provided by Melissa Clark

Categories dinner, poultry, main course

Time 40m

Yield 2 to 3 servings

Number Of Ingredients 10

Ingredients

1 3/4 pounds bone-in, skin-on chicken thighs and drumsticks
Salt and freshly ground black pepper
1 1/4 pounds zucchini, sliced into 1-inch chunks (about 5 cups)
2 fat garlic cloves, finely grated, passed through a press or minced
2 teaspoons dried mint or oregano
1 teaspoon coriander seeds, cracked with a mortar and pestle or the flat side of a chef's knife (optional)
1/4 teaspoon red-pepper flakes, plus more for serving
3 tablespoons extra-virgin olive oil, plus more as needed
Lemon wedges, for serving
1/2 cup torn fresh basil leaves, for serving

Steps:

Heat oven to 425 degrees. Pat chicken dry with paper towels, and season all over with 1 teaspoon salt and 1/2 teaspoon black pepper. Place zucchini on a rimmed sheet pan, and season with a little more salt and pepper.
In a small bowl, combine garlic, mint or oregano, coriander (if using) and red-pepper flakes. Whisk in oil. Add chicken to the pan with the zucchini pieces and pour garlic mixture over all, tossing until well coated. Spread chicken and zucchini in a single layer, and roast until chicken is cooked through and zucchini is browned and caramelized, 30 to 40 minutes. You don't need to turn anything.
Once the pan is out of the oven, squeeze a lemon wedge over everything. Garnish with basil and serve with more lemon wedges and red-pepper flakes on the side.

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Cover a large cutting board with a sheet of plastic wrap, lay the chicken on top, then stretch a second sheet of plastic wrap across the top. Lightly pound the chicken breasts to an even 1/2-inch thickness (this will help them cook more quickly and evenly). Uncover the chicken and discard the plastic. Sprinkle the chicken with 1/2 teaspoon kosher salt and place in a large ziptop bag.
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