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!
