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Sheet Pan Roasted Chicken with Summer Squash

Sheet Pan Roasted Chicken with Summer Squash

5 from 5 votes
Course Main Course
Cuisine Mediterranean
Servings 4 people


  • 4 slices of bread, cut into ½-inch cubes (about 1 cup)
  • 2 tsp  extra-virgin olive oil
  • 1 tablespoon freshly grated Parmesan cheese
  • 1 teaspoon freshly grated lemon zest
  • ¼ teaspoon red chili flakes
  • ¼ teaspoon dried oregano
  • ¼ teaspoon ground black pepper
  • ½ teaspoon kosher salt, plus ¼ teaspoon
  • 6 chicken thighs
  • 2 small zucchini, sliced into ¼ inch rounds
  • 2 small yellow squash, sliced into ¼ inch rounds
  • 2 lemons, quartered
  • 3 scallions, finely chopped
  • 1 tablespoon freshly chopped parsley


  • Preheat oven to 450 F.
  • On a sheet tray, toss the bread cubes with the Parmesan and 1 teaspoon olive oil and spread them.
  • In a small bowl, mix the lemon zest, chili flakes, oregano, pepper, and ½ teaspoon salt and sprinkle all over the chicken thighs, placing them skin-side down on the sheet tray. Roast the chicken and bread for 15 min.
  • Remove the tray from the oven and turn the chicken skin-side up. Add the zucchini, squash, and lemon quartered to the tray, sprinkle with ¼ teaspoon of salt, and drizzle with 1 teaspoon olive oil.
  • Put the tray back into the oven and continue to roast until the chicken reaches an internal temperature of about 160°F, about 15 minutes and the croutons and vegetables are golden.
  • Transfer the chicken and vegetables to a large platter, squeeze the roasted lemons over everything, and sprinkle with the scallions and parsley. 


Adapted from Giada De Laurentiis
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