This is the kind of dinner you make when you want something bright and satisfying without babysitting a pan. Lemon, black pepper, and garlic bring clean, bold flavor, while zucchini rounds roast until tender and a little caramelized. Everything cooks together on one sheet, so cleanup is a breeze.
It’s a great choice for busy nights, meal prep, or when you just want a simple, fresh meal that tastes like you tried harder than you did.
What Makes This Special
This sheet pan dish is all about big flavor with minimal effort. Fresh lemon zest and juice lift the chicken, and a generous amount of cracked black pepper adds warmth without heat. Zucchini cooks quickly, soaking up the pan juices and lemony olive oil.
The high-heat roast creates a light crust on the chicken and golden edges on the vegetables. You get protein, veg, and bright herb notes in one pan—no extra sides required unless you want them.
What You’ll Need
- Chicken: 1.5 to 2 pounds boneless, skinless chicken thighs or breasts (thighs stay juicier)
- Zucchini: 3 medium, sliced into 1/2-inch rounds or half-moons
- Lemon: 1 large, zested and juiced (plus extra wedges for serving)
- Olive oil: 3 tablespoons
- Garlic: 3 cloves, minced
- Black pepper: 1 to 1.5 teaspoons freshly cracked
- Kosher salt: 1.25 to 1.5 teaspoons, divided
- Dried herbs: 1 teaspoon dried oregano or Italian seasoning
- Optional heat: 1/4 teaspoon red pepper flakes
- Fresh herbs for finish: 2 tablespoons chopped parsley or basil
- Optional add-ins: 1 small red onion (wedges), 1 bell pepper (strips), or baby potatoes (par-cooked)
How to Make It
- Preheat the oven: Set to 425°F (220°C). Line a large rimmed sheet pan with parchment for easy cleanup.
- Mix the marinade: In a bowl, combine olive oil, lemon zest, lemon juice, garlic, black pepper, dried oregano, and 1 teaspoon salt.
Whisk until it looks glossy.
- Season the chicken: Pat chicken dry. Add to the bowl and coat well. Let it sit while you prep the zucchini—about 10 minutes is enough for flavor to grab on.
- Prep the zucchini: Slice into even rounds or half-moons.
Toss with a drizzle of olive oil and the remaining salt. Keep slices similar in thickness so they roast evenly.
- Arrange on the pan: Spread zucchini on the sheet in a single layer. Nestle chicken pieces among the zucchini.
Scrape any leftover marinade over the chicken.
- Roast: Bake for 18–24 minutes, depending on chicken thickness. You’re looking for 165°F internal temperature and lightly browned edges on the zucchini.
- Optional broil: For extra color, broil for 1–2 minutes at the end. Watch closely so the garlic doesn’t burn.
- Finish and serve: Sprinkle with fresh parsley, squeeze over a bit more lemon, and add a pinch of extra pepper.
Serve with rice, orzo, quinoa, or warm crusty bread to catch the juices.
Keeping It Fresh
Leftovers keep well for up to 4 days in an airtight container in the fridge. Reheat in a skillet or a 350°F oven for 8–10 minutes to bring back some texture. The microwave works, but the zucchini will soften more.
If you plan to meal prep, store the chicken and zucchini separately so the veg doesn’t soak up too much moisture.
Add a fresh squeeze of lemon and a pinch of salt after reheating to wake up the flavors.
Freezing works best with chicken thighs. Freeze in portions for up to 2 months. Thaw overnight and reheat gently; the zucchini will be softer but still tasty.
Health Benefits
- Lean protein: Chicken provides protein for muscle repair and steady energy.
- Produce-forward: Zucchini is low in calories and offers fiber, potassium, and vitamin C.
It’s a light, hydrating vegetable that helps balance the plate.
- Heart-smart fats: Olive oil adds monounsaturated fats that support heart health.
- Low added sugar: The dish relies on aromatics and citrus for flavor, not sugary sauces.
- Customizable sodium: You control the salt, which is helpful for low-sodium diets.
Pitfalls to Watch Out For
- Soggy zucchini: Overcrowding traps steam. Use a large pan and keep slices in a single layer.
- Bland chicken: Don’t skimp on salt, lemon zest, or pepper. That trio carries the dish.
- Dry breasts: If using chicken breasts, choose evenly sized pieces and pull them as soon as they hit 165°F.
Thighs are more forgiving.
- Burnt garlic: Finely minced garlic can char under a broiler. Broil briefly and keep your eye on it.
- Uneven cook times: If you add denser veggies (like potatoes), par-cook them or start them 10–15 minutes earlier.
Variations You Can Try
- Lemon pepper parmesan: Sprinkle 2–3 tablespoons grated Parmesan over everything for the last 5 minutes of roasting.
- Greek-inspired: Add oregano, thyme, and a handful of pitted olives. Serve with feta and a dollop of tzatziki.
- Citrus swap: Use a mix of lemon and orange zest for a softer, slightly sweet citrus profile.
- Herb-forward: Finish with chopped dill and parsley.
It’s especially good with zucchini.
- Spicy kick: Add red pepper flakes or a drizzle of Calabrian chili oil at the end.
- Veg boost: Toss in red onion wedges and bell pepper strips. They roast at a similar pace to zucchini.
- Low-carb meal prep: Serve over cauliflower rice with extra lemon and herbs.
FAQ
Can I use frozen zucchini?
You can, but the texture will be softer and more watery. If using frozen, thaw and blot dry, then roast on a separate pan for 5–7 minutes before adding the chicken.
What’s the best cut of chicken for this?
Boneless, skinless thighs are the most forgiving and stay juicy.
Breasts work too—just try to use evenly sized pieces and watch cook time closely.
Do I need store-bought lemon pepper seasoning?
No. Fresh lemon zest, lemon juice, and cracked black pepper give better flavor and control over salt levels. If you do use store-bought seasoning, reduce added salt to avoid oversalting.
How can I make this dairy-free and gluten-free?
It’s naturally dairy-free and gluten-free as written, as long as you don’t add cheese.
Double-check spice blends if you use a pre-made lemon pepper mix.
Can I marinate the chicken ahead of time?
Yes, up to 6 hours in the fridge. The lemon juice is acidic, so avoid marinating much longer or the texture can get mealy. If you need to prep earlier, mix everything except the lemon juice, then add the juice an hour before cooking.
What should I serve with it?
Rice, couscous, orzo, or quinoa are easy.
For something lighter, try arugula tossed with olive oil and lemon, then top with the hot chicken and zucchini.
How do I scale this for a crowd?
Use two sheet pans and rotate them halfway through roasting. Keep ingredients to a single layer for proper browning.
My oven runs cool. Any tips?
Preheat longer, use the upper-middle rack, and consider increasing the temperature to 435°F.
A preheated sheet pan also helps with browning.
Wrapping Up
Sheet Pan Lemon Pepper Chicken with Zucchini is a weeknight lifesaver: bright, simple, and surprisingly flavorful. The lemon-pepper combo makes the chicken pop, and the zucchini practically cooks itself. Keep the steps easy, don’t crowd the pan, and finish with a fresh squeeze of lemon.
You’ll have a balanced dinner on the table with minimal cleanup and maximum payoff.