Set the oven at 350°F. Chop up the Mint leaves and the garlic. You can get fresh or dried mint leaves at the grocery store. Gammy always has some growing in a pot. Cut the potato into thin french fry shapes. Thin because all things being equal they will take longer to cook than the zucchini. That being said cut the zucchini in half lengthwise and then half crossways. Put the veggies in a large mixing bowl. Slice the chicken breast in half like as if you were going to butterfly it but cut all the way through to wind up with thin scallopini type pieces. Or, just go with chicken tenders. Add the chicken to the bowl and put the rest of the ingredients in.

Toss it all together so that everything is coated pretty evenly. Spread it all out on a foil lined cookie sheet.Put it in the oven and it will al be ready in about 12-15 minutes. Check everything with a poke of a fork and when the potatoes and zucchini are soft and the chicken is firm and/or running clear liquid, it is done.

Serve up your Oven Baked One Pan Mint Chicken! Garnish with the little bit of chopped mint leaves that you held back. Gammy went with her favorite white, Santa Margherita Pinot Grigio. I had my favorite Chianti, Ruffino Ducale as seen in the pic and some homemade bread.