Bright spices coat tender chicken, crisp zucchini, and sweet onions, all roasted to golden perfection in one pan.

This Zesty Oven-Baked Chicken & Veggie Medley is a fuss-free weeknight hero—easy to prep, colorful to serve, and bursting with warm, aromatic flavor.

Why You’ll Love This Recipe

One-pan convenience — toss, bake, and dinner’s done

Vibrant flavor — garlic, smoked paprika, cumin, and oregano

Balanced nutrition — lean protein and veggies in every bite

Make-ahead friendly — marinate up to 24 hours for extra depth

Kid-approved — mild spices and tender veggies please all ages

What You’ll Need (Ingredient Highlights)

Chicken breast — juicy, bite-sized pieces

Onion & zucchini — add sweetness and texture

Spice blend — garlic powder, smoked paprika, oregano, cumin

Olive oil — binds seasonings and crisps edges

Salt & pepper — essential finishing touch

Pro Tips Before You Start

Pat chicken dry so the marinade clings better

Marinate longer for more flavor—15 minutes minimum, up to 24 hours

Spread ingredients evenly in the pan for uniform roasting

Stir halfway through baking to brown all sides

Rest briefly after baking to let juices redistribute

How to Make Zesty Oven-Baked Chicken & Veggie Medley

Step 1: Prep the Marinade
In a large bowl, whisk together olive oil, garlic powder, smoked paprika, dried oregano, cumin, salt, and pepper until a smooth paste forms.

Step 2: Marinate
Add chicken pieces, chopped onion, and zucchini to the bowl.

Toss well to coat, then let rest for 15 minutes or refrigerate up to 24 hours.

Step 3: Roast
Preheat oven to 425°F.

Spread the marinated chicken and veggies in a single layer on a baking dish.

Bake uncovered for 30 minutes, stirring once halfway through, until chicken is cooked and vegetables are tender.

Step 4: Serve
Remove from oven and serve hot with your favorite grain or salad.

What to Serve It With

Fluffy quinoa or buttery rice

Mixed green salad with lemon vinaigrette

Warm pita bread or crusty rolls

Variations / Substitutions

Veggie swap — bell peppers, sweet potatoes, or broccoli

Spice twist — add chili flakes for heat or turmeric for earthiness

Protein boost — use diced pork, tofu, or chickpeas instead of chicken

Oil alternative — avocado or coconut oil for different flavor

Storage & Leftovers

Refrigerate cooled leftovers in an airtight container up to 4 days

Reheat in a 375°F oven or in a skillet over medium until warmed

Freeze portions (without zucchini) up to 2 months; thaw overnight before reheating

FAQs

Can I use chicken breast instead of thighs?
Yes—breast works well; just watch cooking time to avoid dryness.

Do I need to peel the onion?
No—leave the skin on and discard after chopping, or peel for a smoother texture.

Can I bake this at a lower temperature?
You can bake at 400°F for 35–40 minutes, but the edges may brown less.

Is it okay to marinate overnight?
Absolutely—longer marinating deepens flavor and tenderizes the chicken.

How do I adjust the spice level?
Reduce smoked paprika or add a pinch of cayenne for extra heat.

What if my zucchini releases too much water?
Drain any excess liquid halfway through cooking or roast on a wire rack.

Final Thoughts

This Zesty Oven-Baked Chicken & Veggie Medley proves that simple ingredients can deliver big flavor.

With minimal cleanup and maximum taste, it’s the perfect recipe for busy nights or casual gatherings. Enjoy!