Sheet Pan Chicken Zucchini Corn (Printable)

Chicken, zucchini, and corn roast together for a vibrant, easy meal with fresh summer flavors and simple cleanup.

# What You Need:

→ Protein

01 - 4 boneless, skinless chicken breasts (about 1.5 pounds)

→ Vegetables

02 - 2 medium zucchinis, sliced into 1/2-inch rounds
03 - 2 ears of corn, kernels removed, 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)

# How-To Steps:

01 - Preheat oven to 425°F and line a large sheet pan with parchment paper.
02 - In a small bowl, whisk together olive oil, lemon juice, garlic powder, smoked paprika, oregano, chili flakes if using, salt, and black pepper.
03 - Arrange chicken breasts on the prepared sheet pan and brush both sides with half the marinade.
04 - Toss zucchini, corn, red onion, and cherry tomatoes in a large bowl with the remaining marinade.
05 - Scatter the seasoned vegetables around the chicken in a single layer on the sheet pan.
06 - Roast for 25 to 30 minutes, or until chicken reaches an internal temperature of 165°F and vegetables are tender and beginning to brown.
07 - Allow chicken to rest for 5 minutes before slicing if desired. Garnish with chopped fresh basil or parsley and serve.

# Expert Suggestions:

01 -
  • You get a vibrant, satisfying meal with minimal dishes to wash—ideal for easy cleanups when you’d rather be doing anything else.
  • The mix of charred corn and juicy tomatoes brings sunshine to your plate, whether it’s peak summer or the middle of winter.
02 -
  • Don’t skip resting the chicken—cutting in too soon lets all those precious juices escape and leaves the meat dry.
  • After the first try, I learned that a little extra roast time for the vegetables creates irresistible caramelized edges—totally worth a quick peek and extra few minutes if needed.
03 -
  • A hot, preheated oven ensures those vegetables caramelize, not stew.
  • Marinating the chicken even 30 minutes ahead can make all the difference in flavor and tenderness.
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