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Sheet Pan Chicken with Zucchini, Tomatoes, and Basil

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A delicious and effortless sheet pan chicken dish featuring juicy chicken thighs, vibrant zucchini, and cherry tomatoes, enhanced with fresh basil.

Ingredients

Scale
  • 1 ¾ pounds chicken thighs (bone-in, skin-on)
  • Celtic sea salt and freshly ground black pepper (to taste)
  • 6 cups zucchini (cut into 1-inch chunks)
  • 2 cloves garlic (large, finely grated or minced)
  • 2 teaspoons dried oregano
  • 1 teaspoon ground coriander
  • ¼ teaspoon red-pepper flakes
  • 3 tablespoons extra-virgin olive oil
  • 1 cup cherry tomatoes (halved)
  • 2 tablespoons aged balsamic vinegar (plus more to drizzle)
  • ½ cup fresh basil (torn or chopped, for garnish)

Instructions

  1. Start by patting your chicken thighs dry with paper towels—this helps to achieve that crispy, golden skin we all crave. Season them generously with Celtic sea salt and freshly ground black pepper on both sides.
  2. While the chicken is resting, grab a large mixing bowl and toss the chopped zucchini and cherry tomatoes with the garlic, oregano, coriander, red-pepper flakes, and olive oil.
  3. Now it’s time to marry the flavors. In your pressure cooker, arrange the chicken thighs at the bottom, skin side up, and surround them with the seasoned zucchini and tomatoes. Drizzle the balsamic vinegar over everything.
  4. Seal your pressure cooker and set it to cook on high for about 12 minutes.
  5. Once done, carefully release the pressure and transfer the contents of the pot to a sheet pan. Set your oven to broil and slide the pan in for about 5-7 minutes, until the chicken skin is beautifully crispy.
  6. Finally, remove the sheet pan from the oven and finish with a drizzle of extra balsamic vinegar and a sprinkle of fresh basil.

Notes

For extra flavor, marinate the chicken in your favorite herbs for an hour before cooking. This dish is also adaptable; switch up the vegetables according to your preference.

Nutrition

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