Ingredients:

  • 1.5 lb boneless skinless chicken breasts, cut into 1-inch cubes
  • 0.5 tsp kosher salt
  • 0.25 tsp cracked black pepper
  • 2 medium zucchini, sliced into half-moons
  • 1 cup cherry tomatoes, left whole
  • 1 large red bell pepper, chopped into 1-inch pieces
  • 0.5 red onion, cut into wedges
  • 3 tbsp extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh lemon juice
  • 1 tsp dried oregano
  • 0.5 tsp lemon zest

Instructions:

  1. Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper. Note: A hot oven is non negotiable for that char.
  2. In a large mixing bowl, toss the cubed chicken, sliced zucchini, cherry tomatoes, chopped red bell pepper, and red onion wedges with olive oil, minced garlic, lemon juice, lemon zest, dried oregano, salt, and pepper. Mix until everything looks glossy and coated.
  3. Spread the mixture across the prepared baking sheet in a single layer. Note: Ensure at least 1/2 inch of space between pieces so they roast rather than steam.
  4. Slide the pan into the center rack of the oven.
  5. Roast for 18–22 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the tomatoes begin to burst.
  6. According to [USDA Food Safety](https://fdc.nal.usda.gov) guidelines, ensuring that 165°F internal temp is critical for poultry safety.
  7. Remove from the oven immediately to stop the cooking process.
  8. Let the pan rest for 5 minutes. Note: This allows the juices to redistribute so the chicken stays moist.
  9. Garnish with fresh parsley or an extra squeeze of lemon before serving.