If you’re looking for a simple, healthy, and delicious meal, this baked chicken with zucchini and potatoes is the perfect dish. This one-pan recipe delivers juicy, well-seasoned chicken, crispy roasted potatoes, and tender zucchini, all infused with garlic and herbs.
This meal-baked chicken with zucchini and potatoes is not only nutritious and satisfying, but it’s also incredibly convenient. Everything is cooked together on a single baking sheet, making cleanup easy. Plus, it’s versatile—you can tweak the seasonings, add different vegetables, or modify it based on dietary needs.
For those who enjoy hearty, comforting side dishes, this meal pairs well with Delmonico Potatoes, a creamy and cheesy potato dish that complements the baked chicken beautifully.
Table of Contents
Why You’ll Love This Recipe baked chicken with zucchini and potatoes
- One-Pan Simplicity – Easy to prepare with minimal cleanup.
- Balanced Meal – Provides protein, fiber, and healthy fats.
- Customizable – Adjust the spices, add more vegetables, or use different cuts of chicken.
- Great for Meal Prep – Stores well and can be easily reheated.
Ingredients OF baked chicken with zucchini and potatoes
Main Ingredients
- 4 bone-in chicken thighs with skin or 2 large boneless chicken breasts
- 2 medium zucchini, sliced into ½-inch rounds
- 3 medium Yukon Gold or Red potatoes, chopped into 1-inch cubes
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon smoked paprika
- 1 tablespoon fresh lemon juice
Optional Add-ons
- ½ teaspoon red pepper flakes (for heat)
- ¼ cup grated Parmesan cheese (for a cheesy finish)
- 1 teaspoon rosemary (for extra flavor)
- 1 cup cherry tomatoes (adds sweetness)
For creamy, indulgent chicken dishes, check out Garlic Butter Mushroom Chicken for another flavorful alternative.
Step-by-Step Instructions OF baked chicken with zucchini and potatoes
1. Preheat the Oven
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with oil to prevent sticking.
2. Prepare the Ingredients
- Slice the zucchini into ½-inch rounds.
- Chop the potatoes into 1-inch cubes.
- Mince the garlic and squeeze fresh lemon juice.
3. Season the Chicken and Vegetables
Combine the chicken, zucchini, and potatoes in a large mixing bowl. Add the olive oil, garlic, salt, pepper, oregano, thyme, smoked paprika, and lemon juice. Toss everything together until well coated.
4. Arrange on a Baking Sheet
- Place the chicken pieces in the center of the baking sheet.
- Spread the potatoes and zucchini around the chicken, making sure they are in a single layer to ensure even roasting.
5. Bake Until Golden & Crispy
- Roast in the oven for 35-40 minutes, flipping the vegetables halfway through.
- The chicken is fully cooked when the internal temperature at the thickest part measures at least 165°F (74°C) using a meat thermometer.
6. Optional: Broil for Extra Crispiness
- If you want extra crispy chicken skin, set your oven to broil for 2-3 minutes at the end of the cooking time.
Serving Suggestions
This dish is a complete meal on its own, but you can serve it with:
- Delmonico Potatoes for a rich and creamy side.
- A fresh garden salad with balsamic vinaigrette.
- Roasted asparagus or steamed green beans for extra greens.
If you love easy-to-make chicken recipes, don’t miss Chicken Carbonara, which is another comforting dish perfect for dinner.
baked chicken with zucchini and potatoes Variations & Substitutions
- Low-Carb Version – Replace potatoes with cauliflower or radishes.
- Spicy Option – Add extra red pepper flakes or cayenne pepper.
- Cheesy Variation – Sprinkle Parmesan or feta cheese before serving.
- Different Proteins – Try this recipe with bone-in pork chops or salmon fillets.
For another protein-packed meal, check out Baked Cottage Cheese Eggs, which is an excellent meal-prep option.
Storage & Meal Prep Tips
- Refrigeration: Store leftovers in an airtight container for up to 4 days.
- Freezing: Freeze in individual portions for up to 3 months.
- Reheating: Warm in the oven at 350°F (175°C) or use an air fryer for crispier results.
If you’re a fan of air fryer cooking, consider making Air Fryer Chicken Legs for another quick and flavorful chicken recipe.
FAQs – People Also Ask
Can I use boneless chicken?
Yes! If using boneless, skinless chicken breasts or thighs, reduce the baking time to 25-30 minutes to prevent drying out.
What type of potatoes work best?
Yukon Gold, Red potatoes, or baby potatoes work well because they hold their shape when roasted.
Can I make this in an air fryer?
Yes! Air fry at 375°F (190°C) for 20-25 minutes, shaking the basket halfway through for even cooking.
How do I keep the chicken juicy?
- Use bone-in chicken with the skin on for more moisture.
- Do not overcook—check with a thermometer and remove once it reaches at least 165°F (74°C).
Final Thoughts
This baked chicken with zucchini and potatoes is a simple, flavorful, and satisfying meal that’s perfect for any night of the week. It’s easy to prepare, packed with nutrition, and offers endless variations to suit your taste.
If you try this recipe, let me know in the comments what variations you enjoy