italian chicken
This sheet pan Italian Chicken is tender marinated chicken breasts and assorted veggies seasoned and roasted to golden perfection. It is a quick and easy dinner that the whole family enjoys! Serve this tasty dish with garlic knots and homemade lemonade.
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yield
4 serving(s)
prep time
10 Min
cook time
20 Min
method
Convection Oven
Ingredients For italian chicken
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4boneless skinless chicken breasts pounded to 1/2 inch thick
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1 cfavorite italian dressing
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2medium zucchini sliced in half rounds
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1 lbbaby potatoes sliced in half
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8 smtomatoes halved
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2 Tbspolive oil
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1 tspitalian seasoning
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kosher salt and freshly ground black pepper
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freshly grated parmesan cheese
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chopped fresh herbs like parsley, thyme, rosemary, and basil
How To Make italian chicken
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1Place the chicken on a cutting board and cover it with plastic wrap. Pound it to about 1/2 inch thick using a meat mallet.
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2Place the chicken in a bowl and pour the Italian dressing over it. Cover the bowl with plastic wrap and let it marinate for 30-60 minutes. If marinating longer place the bowl in the refrigerator.
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3Toss the zucchini and potatoes with olive oil and Italian seasoning.
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4Preheat the oven to 400 degrees. Cover a large baking sheet with parchment paper. Using tongs, remove the chicken breasts from the marinade, letting them drip for a minute back into the bowl. Place the chicken on the baking sheet. Discard the marinade.
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5Arrange the vegetables around the chicken breasts on the baking sheet. Sprinkle the chicken and veggies with salt or seasoned salt and freshly ground black pepper.
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6Bake for 20 minutes or until the chicken reaches an internal temperature of 165 degrees and the vegetables are tender.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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