Preheat your oven and prepare the pan. Set your oven to 200°C (400°F) and line a large baking sheet with baking paper. This ensures nothing sticks and makes cleanup a breeze. You'll hear the paper crinkle as you lay it flat.

Season the chicken. Pat the chicken breasts dry with a paper towel — this helps the pesto stick and gives a better sear. In a bowl, mix the salt, pepper, and paprika. Rub this mixture all over the chicken. You'll see the paprika give the meat a warm, reddish hue.

Prepare the zucchini. Slice the zucchinis into rounds about 1cm thick. If they're too thin, they'll turn to mush; too thick, and they won't cook through. Toss them in a separate bowl with the olive oil, minced garlic, and a pinch of salt. The oil will make them glisten, and you'll smell the garlic immediately.

Assemble on the sheet pan. Place the chicken breasts in the centre of the prepared baking sheet, spaced evenly apart. Arrange the zucchini slices around the chicken in a single layer. Avoid overlapping the zucchini — if they're piled up, they'll steam instead of roast. You want them to get those lovely golden-brown edges.

Add the pesto. Spoon the pesto over each chicken breast, using the back of the spoon to spread it evenly. Don't worry about covering every millimetre; it will melt and spread as it cooks. Drizzle any remaining pesto over the zucchini for extra flavour.

Bake until golden and cooked through. Place the pan in the preheated oven and bake for 20-25 minutes. After 15 minutes, check the chicken. The zucchini should be tender and lightly charred at the edges, with a soft, yielding texture when pierced with a fork. The chicken is done when it reaches an internal temperature of 74°C (165°F) and the juices run clear. The pesto will have darkened slightly and formed a fragrant crust on the chicken.

Add the cheese and finish. In the last 5 minutes of baking, sprinkle the grated Parmesan over the chicken and zucchini. The cheese will melt and turn a deep, nutty gold. You'll hear a faint sizzle as it hits the hot pan.

Rest and serve. Remove the pan from the oven and squeeze the lemon juice over everything. Let it rest for 3-5 minutes. This allows the juices in the chicken to redistribute, so they don't run out when you cut into it. Garnish with fresh basil leaves if you like. The aroma will be incredible — a mix of roasted basil, garlic, and melted cheese.