This one-dish meal starts simply - chicken and zucchini pieces paired with diced shallots, drizzled with olive oil, and seasoned with salt and pepper before being roasted. As the protein and veggies obtain a rich, golden brown hue in the oven, busy cooks make full use of their time by whipping up a tangy cherry tomato relish, brimming with herbs and a kick of garlic.

The pièce de résistance is using that freshly-made relish to deglaze the pan straight out of the oven. This maneuver transforms the savory juices from the pan and tempers the zingy notes of vinegar and garlic in the relish, while also softening the tomatoes just enough to unite all the flavors.

The advantage of cooking chicken on a sheet pan is that it requires less time than roasting a whole chicken. However, the exact cooking duration can be influenced by the oven's temperature, the size, and cut of the chicken pieces. In this case, getting the chicken to the perfect level of doneness only takes a mere 25 minutes.

The recipe employs bone-in, skin-on pieces of chicken, which always take longer. If you opt for this, check the oven 10 minutes earlier than you would with boneless chicken. Don't forget to keep a meat thermometer handy to ensure the internal temperature for white meat is 155°F and 165°F for dark meat.

If you lack a meat thermometer, inspect the juices of the chicken, which should appear clear or white. Cutting open a segment and seeing only white meat is another sign of doneness. In the event you notice any pink, it means more oven time.

The recipe was developed by Robin Bashinsky and the text was co-authored by Molly McArdle. Their culinary creativity can be replicated using a whole chicken (cut into six) or three pounds of bone-in, skin-on chicken drumsticks and/or thighs, zucchini, shallots, cherry tomatoes, white wine vinegar, fresh tarragon, garlic, and seasonings.

To cook, preheat the oven to 450°F. Proceed to toss the chicken and zucchini mixture and bake for 25 minutes before broiling for a further 2 to 4 minutes for optimal browning. Once cooked, the chicken and vegetables are plated and the tomato mix is added to the same pan, incorporating all those delicious browned bits. The final step is to pour the resulting tomato salsa over the plated chicken and vegetables before serving to your delighted dinner guests.