Grilled-Style Chicken Zucchini Plate

Ingredients

• 1.5 Pound boneless skinless chicken breasts - 1 1/2 lb (sliced into 1/2-inch-thick cutlets), Sliced into 1/2-inch-thick cutlets.
• 2 Count zucchini - 2 medium (sliced into 1/2-inch half-moons), Sliced into 1/2-inch half-moons.
• 1 Count yellow squash - 1 medium (sliced into 1/2-inch half-moons), Sliced into 1/2-inch half-moons.
• 1 Count red bell pepper - 1 large (cut into 1-inch pieces), Cut into 1-inch pieces.
• 1 Pound red potatoes - 1 lb (cut into 1/2-inch pieces), Cut into 1/2-inch pieces.
• 1 Count lemon - 1 large (zested and juiced), Zested and juiced; recipe uses zest and 2 tablespoons juice in the marinade, with pan juices for serving.
• 3 Tablespoon olive oil - 3 tablespoons, Divided: 1 tablespoon for potatoes and 2 tablespoons for the seasoning mixture.
• 1 Teaspoon garlic powder - 1 teaspoon
• 1 Teaspoon smoked paprika - 1 teaspoon
• 1 Teaspoon dried oregano - 1 teaspoon
• 1 Teaspoon kosher salt - 1 teaspoon, Divided between the potatoes and the seasoning mixture.
• 0.5 Teaspoon black pepper - 1/2 teaspoon, Divided between the potatoes and the seasoning mixture.

Instructions

1. Preheat and prep

   1. Preheat the oven to *450°F* with a rack in the upper third. Complete the prep listed: slice the *chicken cutlets*, cut the *potatoes and vegetables*, and zest and juice the *lemon*.

2. Start the potatoes

   2. Toss the *red potatoes* on the baking sheet with *1 tablespoon olive oil*, *1/4 teaspoon salt*, and *1/8 teaspoon black pepper*; spread in a single layer and roast for *8 minutes*.

3. Season chicken and vegetables

   3. Whisk the *remaining 2 tablespoons olive oil*, lemon zest, *2 tablespoons lemon juice*, garlic powder, smoked paprika, oregano, remaining salt, and remaining black pepper in a mixing bowl. Divide between two bowls, then toss the *chicken* in one bowl and the *zucchini, yellow squash, and bell pepper* in the other until *evenly coated*.

4. Roast chicken and vegetables

   4. Remove the baking sheet from the oven, turn the potatoes, and add the *seasoned chicken and vegetables* in an even layer. Roast until the chicken is *165°F in the thickest part* and the vegetables are *tender-crisp*, about *12 to 13 minutes*.

5. Broil for grilled-style char

   5. Switch the oven to broil and broil for *1 to 2 minutes*, until the chicken and vegetables have *light charred spots*. Watch closely and remove the pan when the edges look *grilled-style browned*.

6. Rest and serve

   6. Let the chicken rest for *3 minutes*, then serve with the vegetables, potatoes, and *lemony pan juices*.