Sheet-Pan Chicken With Zucchini and Basil

By Melissa Clark

Updated July 24, 2024

Sheet-Pan Chicken With Zucchini and Basil
Linda Xiao for The New York Times. Food Stylist: Judy Kim.
Total Time
40 minutes
Rating
4(3,718)
Comments
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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.

Featured in: This Sheet-Pan Chicken Recipe May Just Make You Forget About Grilling

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Ingredients

Yield:2 to 3 servings
  • 1¾pounds bone-in, skin-on chicken thighs and drumsticks
  • Salt and freshly ground black pepper
  • 1¼pounds zucchini, sliced into 1-inch chunks (about 5 cups)
  • 2fat garlic cloves, finely grated, passed through a press or minced
  • 2teaspoons dried mint or oregano
  • 1teaspoon coriander seeds, cracked with a mortar and pestle or the flat side of a chef’s knife (optional)
  • ¼teaspoon red-pepper flakes, plus more for serving
  • 3tablespoons extra-virgin olive oil, plus more as needed
  • Lemon wedges, for serving
  • ½cup torn fresh basil leaves, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (3 servings)

588 calories; 39 grams fat; 9 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 7 grams polyunsaturated fat; 9 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 51 grams protein; 1111 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 425 degrees. Pat chicken dry with paper towels, and season all over with 1 teaspoon salt and ½ teaspoon black pepper. Place zucchini on a rimmed sheet pan, and season with a little more salt and pepper.

  2. Step 2

    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.

  3. Step 3

    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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Ratings

4 out of 5
3,718 user ratings
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Comments

AnneC

Instead of pouring the olive oil/seasoning mix over the chicken and zucchini on the sheet pan, why not just dump the chicken and zucchini in the bowl to toss. It's a lot easier and neater to toss in a bowl then turn out onto the sheet pan.

Jim

My wife won’t eat thighs, would bone-in breasts work as well if pulled out early and kept warm until the Zucchini gets caramelized?

Ocotillo

Fahrenheit 451 is the temperature paper burns. :-) Thanks Ray Bradbury.

KK

I had problems with this one. The chicken didn't taste much like anything. The zucchini was nowhere near caramelized. It would have taken hours to get the zucchini to carmelize from what I could tell. It did come together very fast with the only prep being the zucchini and the garlic. I guess you can't trade short prep time for taste.

RobinL

I made this with boneless breasts of chicken pounded evenly to 1”” thick. I marinated 1 zucchini, 1 baking potato and 2 breasts of chicken for an hour in olive oil with minced garlic, oregano, black pepper and just a scatter of red pepper flakes ample kosher salt in a shallow roasting pan at 450F convection roast (425F) for 25 minutes. It was absolutely perfect and uniformly browned. While resting, I added one-half teaspoon of butter and it was flavorful and moist . Thanks for the recipe!

KGansky

Followed the recipe as written, except we used three types of squash. The basil and lemon really made the flavors pop. Delicious!

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