Provençal Sheet-Pan Chicken & Zucchini
Crisp-skinned chicken and late-season zucchini roast together on one pan with tomatoes, garlic, and Provençal herbs.
- Total time: 55 min
- Servings: 2 servings
- Estimated total cost: $7
- Calories per serving: 570 cal
- Oven
Ingredients
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Foster Farms Fresh & Natural Chicken Thighs Family Pack1¼ lb bone-in, skin-on chicken thighs (about 2 large thighs) $2.79
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Zucchini1 lb $1.79
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Roma tomatoes8 oz $1.29
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Garlic3 cloves $0.79
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Lemon1 $1.29
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Olive oil2 tablespoons
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Morton kosher salt3¼ teaspoons
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Dried herbes de Provence1 teaspoon
Instructions
Swipe a step aside or click its number when it’s done.
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Heat the oven to 425°F. Cut 1 lb zucchini into thick half-moons, quarter 8 oz Roma tomatoes, and lightly crush 3 garlic cloves. Juice 1 lemon and set the juice aside.
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Pat 1¼ lb chicken thighs dry. Rub them with 1 tablespoon olive oil and 1¾ teaspoons Morton kosher salt, then place them skin-side up on a large rimmed sheet pan.
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Toss the prepared zucchini, tomatoes, and garlic with 1 tablespoon olive oil, 1½ teaspoons Morton kosher salt, and 1 teaspoon dried herbes de Provence.
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Roast the chicken for 15 minutes. Spread the seasoned vegetables around it in a single layer, then roast for 20–25 minutes more, until the chicken reaches 175°F and the vegetables are tender.
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Rest the chicken for 5 minutes. Divide the chicken and vegetables between two plates, spoon over the pan juices, and finish with the lemon juice.
Want more detail? See the temperature guide.
Drink pairing: A chilled dry rosé complements the herbs, lemon, and roasted tomatoes.