SHEET-PAN CHICKEN, TOMATOES, ZUCCHINI

Sheet-pan Chicken, Tomatoes, Zucchini image

Number Of Ingredients 11

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1/2 cup chopped, mixed fresh herbs (oregano, parsley, rosemary, mint, basil)
5 tablespoons dried herbs (oregano, thyme)
2 tablespoons Dijon mustard
1 juice of 1 lemon
1 garlic
2 tablespoons olive oil
3-4 pounds bone-in, skin-on chicken breast halves
2 zucchini
4 2 1/2 inch tomatoes, halved crosswise
1/3 cup Kalamata olives, pitted
2 tablespoons capers, drained

Steps:

1. Set the oven at 425 degrees. Place a rack in the middle of the oven. Oil a rimmed baking sheet.
2. In a bowl, combine the chopped fresh herbs, dried oregano, and dried thyme.
3. In another bowl, combine the mustard, lemon juice, garlic, and olive oil. Add 6 tablespoons of the herb mixture; reserve the remaining herbs for garnish.
4. Set the chicken breasts on the baking sheet and sprinkle both sides with salt and pepper. Set the zucchini spears and tomato halves around the chicken. With the back of a spoon, spread the chicken and vegetables with the herb mixture. Sprinkle with olives and capers.