Ingredients
Scale
- 4 boneless, skinless chicken breasts or thighs
- 2 zucchinis, sliced into rounds
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Juice of 1 lemon
- Salt and freshly ground black pepper to taste
- 2 tablespoons chopped fresh parsley or basil for garnish
Instructions
- Preheat your oven to 400°F (200°C). Pat the chicken dry, then season generously with salt, black pepper, paprika, oregano, and thyme. Drizzle 1 tablespoon of olive oil over the chicken, rubbing the spices in for flavor.
- Place the seasoned chicken on a large parchment-lined baking sheet. Toss zucchini slices with remaining olive oil, minced garlic, salt, and pepper. Arrange zucchini around the chicken on the sheet.
- Spritz lemon juice over the chicken and zucchini. Roast for 25-30 minutes until the chicken reaches internal temperature of 165°F (75°C) and the zucchini is tender and slightly caramelized. Broil for an additional 2-3 minutes if desired for extra crispiness.
- Remove from oven, garnish with chopped herbs, and serve hot for a wholesome Mediterranean chicken and zucchini dinner.
Notes
- For juicier chicken, use thighs instead of breasts, adjusting cooking time to 35-40 minutes.
- Feel free to substitute zucchini with yellow squash, bell peppers, or cherry tomatoes for variation.
- This dish stores well in the refrigerator for up to 3 days and freezes nicely for up to 2 months. Reheat in the microwave or oven for best results.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Low Carb, Healthy, Whole30
Nutrition
- Serving Size: 1/4 of dish
- Calories: 350 kcal Kcal
- Sugar: 4g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 125mg