This all-in-one dinner starts out minimalist—just chicken pieces and zucchini and shallot chunks, tossed with the usual suspects (olive oil, salt, and pepper) before roasting. But as the chicken and vegetables brown beautifully in the oven, you make the most of your time, prepping a herb-packed, garlic-spiked cherry tomato relish. The final trick? Using that relish to deglaze the sheet pan after it comes out of the oven, making the most of the savory pan juices, blunting the bite of the vinegar and garlic, and softening the tomatoes just enough to bloom all the flavors.Related: More Chicken Recipes

Robin Bashinsky

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Photo by Jennifer Causey / Food Styling by Rishon Hanners / Prop Styling by Sarah Elizabeth Cleveland

Recipe Summary

active:
20 mins
total:
50 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°F. Rub chicken all over with 2 tablespoons of the oil. Season all over with 1 teaspoon of the salt and 1/4 teaspoon of the pepper. Place on a rimmed baking sheet. Toss together shallots, zucchini, 1/2 teaspoon of the salt, and remaining 1/4 teaspoon pepper in a medium bowl. Scatter zucchini mixture around chicken.

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  • Bake 25 minutes, rotating baking sheet halfway through bake time. Increase oven temperature to broil. (Do not remove baking sheet from oven.) Broil until chicken is cooked through and skin is lightly browned, 2 to 4 minutes.

  • While chicken roasts, stir together tomatoes, vinegar, tarragon, garlic, and remaining 6 tablespoons oil and 1 teaspoon salt.

  • Transfer chicken and zucchini mixture to a platter. Immediately add tomato mixture to hot baking sheet, and place over medium. Using a flat wooden spoon or spatula, scrape up browned bits from bottom of baking sheet while tomatoes release their juices. Immediately pour tomato salsa over chicken and vegetables, and serve.

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