Submitted by Sarah Fritschner
- 4 Tbsp olive oil, divided
- 1 1⁄2 tsp salt, divided
- 1⁄2 tsp cayenne pepper, divided
- 2 zucchini, 6 to 8 inches long
- 1 to 1 1⁄4 lbs cherry tomatoes
- 6 chicken thighs
Heat oven to 400°. Mix 2 tablespoons olive oil with 1 teaspoon salt and half the cayenne (or sub black pepper) in a large wide bowl. Slice zucchini into discs about 1⁄4-inch thick and place in bowl. Add tomatoes. Toss to coat with oil and seasonings. Spread on a shallow roasting pan in a single layer. Mix remaining oil, salt and cayenne in the bowl. Add chicken and turn to coat. Place chicken on top/among the vegetables. Bake for 35 minutes. Serves 6.
You can turn “summer sheet pan dinner” into “autumn sheet pan dinner” by substituting fall vegetables for the summer ones. If you’re using solid vegetables like sweet potatoes and turnips, peel and cut them in ½-inch cubes so they’ll cook through as the chicken cooks.