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Sheet Pan Chicken with Zucchini Tomatoes and Basil - A Pressure Cooker Adventure

This Mediterranean-inspired sheet pan chicken recipe combines crispy skin-on chicken thighs with tender zucchini, juicy cherry tomatoes, and a tangy balsamic glaze, finished with fresh basil for a bright, delicious finish. It makes pressure cooker magic with oven-roasted flavor.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 servings
Calories 420 kcal

Equipment

  • 1 Sheet pan Lined or greased
  • 1 Mixing bowl Large
  • 1 Oven Preheated to 425°F

Ingredients
  

Main ingredients

  • 1 ¾ pounds chicken thighs bone-in, skin-on
  • Celtic sea salt and freshly ground black pepper to taste
  • 6 cups zucchini cut into 1-inch chunks
  • 2 cloves garlic large, finely grated or minced
  • 2 teaspoons dried oregano
  • 1 teaspoon ground coriander
  • ¼ teaspoon red-pepper flakes
  • 3 tablespoons extra-virgin olive oil
  • 1 cup cherry tomatoes halved
  • 2 tablespoons aged balsamic vinegar plus more to drizzle
  • ½ cup fresh basil torn or chopped, for garnish

Instructions
 

Instructions

  • Preheat your oven to 425°F. Line a sheet pan with parchment or grease it lightly.
  • Generously season chicken thighs with salt and pepper.
  • In a large bowl, toss zucchini with garlic, oregano, coriander, red-pepper flakes, olive oil, salt and pepper.
  • Spread the zucchini mix on the sheet pan, nestle chicken thighs skin-side up between zucchini pieces.
  • Roast sheet pan in the oven for 25 minutes.
  • Add cherry tomatoes and drizzle balsamic vinegar over the pan. Roast for another 10-15 minutes, until chicken reaches 165°F internal temp and is golden.
  • Let rest a few minutes before serving. Add more balsamic if desired.
  • Garnish with fresh basil and serve warm.

Notes

Store leftovers in the fridge and reheat with a splash of broth or olive oil. Freeze chicken and zucchini if desired. Great cold in salads or egg dishes the next day.