Summer Chicken Bake (Printable)
Baked chicken with summer vegetables, lemon herbs and crumbled feta for a light seasonal dinner.
# What You'll Need:
→ Meats
01 - 4 boneless, skinless chicken breasts
→ Vegetables
02 - 1 yellow zucchini, sliced
03 - 1 red bell pepper, sliced
04 - 1 red onion, thinly sliced
05 - 2 cups cherry tomatoes, halved
06 - 1 cup baby spinach leaves
→ Marinade & Seasonings
07 - 3 tablespoons olive oil
08 - 2 cloves garlic, minced
09 - 1 lemon, zested and juiced
10 - 1 teaspoon dried oregano
11 - 1 teaspoon fresh thyme leaves
12 - Salt and black pepper, to taste
→ Toppings
13 - 3.5 oz feta cheese, crumbled
14 - 2 tablespoons fresh basil, chopped
# How To Make:
01 - Preheat the oven to 400°F. Lightly grease a large baking dish with a small amount of olive oil.
02 - In a small bowl, whisk together the olive oil, minced garlic, lemon zest, lemon juice, dried oregano, fresh thyme leaves, salt, and black pepper until well combined.
03 - Place the chicken breasts in the prepared baking dish and brush generously with half of the marinade mixture, ensuring even coverage.
04 - Scatter the sliced zucchini, red bell pepper, red onion, and halved cherry tomatoes around and over the chicken. Drizzle the remaining marinade evenly over the vegetables.
05 - Bake uncovered for 25 minutes until the vegetables begin to soften and the chicken starts to brown.
06 - Remove the dish from the oven. Scatter the baby spinach leaves over the top and sprinkle the crumbled feta cheese evenly across the entire dish. Return to the oven and bake for an additional 8 to 10 minutes, or until the chicken is cooked through to an internal temperature of 165°F and the vegetables are tender.
07 - Remove from the oven, garnish with freshly chopped basil, and serve immediately while hot.
# Expert Tips:
01 -
- Everything cooks on a single sheet pan so cleanup is almost nonexistent.
- The lemon herb marinade soaks into the vegetables and chicken at the same time so every bite tastes bright and balanced.
02 -
- Do not skip pounding the chicken because uneven thickness means some pieces dry out while others are still pink inside.
- The spinach goes in late for a reason and adding it at the start will give you a watery, wilted mess instead of tender green leaves.
03 -
- Let the chicken rest for five minutes after baking so the juices redistribute and every slice stays moist.
- Toss the vegetables in the marinade in a bowl first if you want more even coating than drizzling provides.