Summer Chicken Bake (Printable version)

Tender baked chicken with seasonal vegetables, lemon herbs, and crumbled feta for a light summer dinner.

# What you need:

→ Meats

01 - 4 boneless, skinless chicken breasts (about 6 oz each)

→ Vegetables

02 - 1 medium yellow zucchini, sliced into 1/4-inch rounds
03 - 1 large red bell pepper, cored and sliced into strips
04 - 1 medium red onion, thinly sliced into half-moons
05 - 2 cups cherry tomatoes, halved
06 - 1 cup loosely packed baby spinach leaves

→ Marinade and Seasonings

07 - 3 tablespoons extra-virgin olive oil
08 - 2 cloves garlic, minced
09 - 1 medium lemon, zested and juiced
10 - 1 teaspoon dried oregano
11 - 1 teaspoon fresh thyme leaves
12 - Fine sea salt and freshly ground black pepper, to taste

→ Toppings

13 - 3.5 oz feta cheese, crumbled
14 - 2 tablespoons fresh basil, thinly sliced (chiffonade)

# How To:

01 - Preheat the oven to 400°F. Lightly coat a 9×13-inch baking dish with a thin layer of olive oil.
02 - In a small mixing bowl, whisk together the olive oil, minced garlic, lemon zest, lemon juice, dried oregano, fresh thyme leaves, salt, and pepper until well combined.
03 - Place the chicken breasts in a single layer in the prepared baking dish. Brush generously with half of the marinade mixture, ensuring even coverage on all sides.
04 - Scatter the sliced zucchini, bell pepper strips, red onion, and halved cherry tomatoes around and over the chicken pieces. Drizzle the remaining marinade evenly over the vegetables.
05 - Bake uncovered for 25 minutes, allowing the chicken to begin cooking through and the vegetables to soften and release their juices.
06 - Remove the dish from the oven. Distribute the baby spinach leaves over the top and sprinkle the crumbled feta cheese evenly across the entire surface. Return to the oven and continue baking for 8 to 10 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
07 - Remove from the oven and let rest for 3 to 5 minutes. Scatter the freshly sliced basil over the top and serve immediately while hot.

# Expert Advice:

01 -
  • Everything cooks in one dish, which means you get all the credit with almost none of the cleanup.
  • The vegetables release their juices and create a light sauce that tastes like you worked far harder than you did.
  • It is genuinely flexible, so use whatever is overflowing in your fridge or garden and it will still turn out beautifully.
02 -
  • Check the chicken with a thermometer at the thickest part because nothing ruins a beautiful summer bake like cutting into underdone poultry.
  • The spinach goes in late for a reason, and adding it too soon will leave you with a watery puddle instead of those tender just wilted leaves.
03 -
  • Let the baked chicken rest for five minutes before slicing so the juices redistribute and every bite stays tender.
  • Use the best feta you can find because it is the single ingredient that elevates this from a simple sheet pan dinner to something guests will ask about.

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