Summer Chicken Bake (Printable)
Baked chicken with seasonal vegetables, lemon herbs, and feta for a fresh summer dinner.
# What You Need:
→ Meats
01 - 4 boneless, skinless chicken breasts
→ Vegetables
02 - 1 yellow zucchini, sliced
03 - 1 red bell pepper, sliced
04 - 1 red onion, thinly sliced
05 - 2 cups cherry tomatoes, halved
06 - 1 cup baby spinach leaves
→ Marinade and Seasonings
07 - 3 tablespoons olive oil
08 - 2 cloves garlic, minced
09 - 1 lemon, zested and juiced
10 - 1 teaspoon dried oregano
11 - 1 teaspoon fresh thyme leaves
12 - Salt and black pepper, to taste
→ Toppings
13 - 3.5 ounces feta cheese, crumbled
14 - 2 tablespoons fresh basil, chopped
# How-To:
01 - Preheat the oven to 400°F. Lightly grease a large baking dish with a small amount of olive oil.
02 - In a small mixing bowl, whisk together the olive oil, minced garlic, lemon zest, lemon juice, dried oregano, fresh thyme leaves, salt, and black pepper until well combined.
03 - Place the chicken breasts in the prepared baking dish and brush evenly with half of the marinade mixture.
04 - Scatter the sliced zucchini, red bell pepper, red onion, and halved cherry tomatoes around and over the chicken pieces. Drizzle the remaining marinade over the vegetables.
05 - Bake uncovered for 25 minutes until the vegetables begin to soften and the chicken starts to brown.
06 - Remove the dish from the oven. Scatter the baby spinach leaves over the top and sprinkle the crumbled feta cheese evenly across the entire surface. Return to the oven and bake for an additional 8 to 10 minutes, or until the chicken is cooked through to an internal temperature of 165°F and the vegetables are tender.
07 - Remove from the oven, garnish with freshly chopped basil, and serve immediately while hot.
# Expert Tips:
01 -
- It uses one dish which means you actually get to enjoy your summer evening instead of scrubbing pans.
- The lemon herb marinade seeps into the vegetables and chicken making everything taste like a garden in July.
02 -
- Do not skip the resting step after baking because the juices redistribute and the chicken stays tender instead of drying out.
- The spinach goes in late for a reason because adding it too early turns it into a watery mess at the bottom of the dish.
03 -
- Pound the chicken to even thickness before baking because thick ends dry out while thin ends overcook.
- Let the marinated chicken sit for ten minutes before baking so the lemon has time to work its magic on the meat.