Introducing Start Local, a new recipe series from The Land Connection in partnership with the Illinois Farm Bureau! Each recipe is designed with everyday cooks in mind, using ingredients from your local farmers markets, and filling in the rest with ingredients from the grocery store. So grab your shopping bag, meet your local farmers, and discover what’s in season across Illinois with Start Local!
Garlic Chicken, Potato, and Zucchini Sheet Pan
Equipment
- Cutting Board
- Sharp knife
- measuring cups
- measuring spoons
- Rimmed baking sheet
- parchment paper (optional — use in place of nonstick cooking spray)
- Food thermometer
- Oven
Ingredients
Farmers Market Ingredients
- ½ lb baby potatoes, halved
- 2 chicken breasts or 4 thighs (approx. 1 lb)
- 3 medium zucchini, sliced and quartered
- ½ Tbsp garlic, minced
Pantry Staples
- 1-2 Tbsp olive oil
- ½ tsp salt, divided
- ½ tsp black pepper, divided
- ⅓ cup Parmesan cheese, grated
- Nonstick cooking spray
Instructions
- Preheat oven to 400°F.
- Gently wash produce under cool running water, pat dry, and prepare as directed.
- Spray the rimmed baking sheet with nonstick cooking spray, or line it with parchment paper.
- Toss the halved potatoes with ½ Tbsp olive oil, ¼ tsp salt, and ¼ tsp black pepper. Spread on the baking sheet, leaving about one third of the pan empty.
- Season the chicken with ½ Tbsp olive oil, the minced garlic, and a dash each of salt and pepper. Add to the baking sheet.
- Bake for 30 minutes.
- Remove the pan from the oven and add the zucchini to the empty portion of the pan. Season the zucchini with the remaining salt and pepper.
- Sprinkle the Parmesan cheese over the vegetables and chicken.
- Bake for an additional 10–15 minutes, until the vegetables are tender and the chicken reaches 165°F when checked with a food thermometer.
Notes
Substitutions
- Minced garlic: 1 tsp garlic powder.
- Baby potatoes: Use larger potatoes cut into quarters or smaller.
- Zucchini: Substitute another vegetable. More dense vegetables may require longer cooking times.
The Start Local recipe series is generously supported by Illinois Farm Bureau.
