Baked Lemon-Garlic Chicken with Roasted Mediterranean Vegetables

By AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

Juicy baked chicken thighs infused with lemon and garlic, paired with a medley of roasted Mediterranean vegetables seasoned with fresh herbs. This Mediterranean-inspired chicken recipe, ready in about 55 minutes, pairs bone-in chicken thighs, lemon juice, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6 pieces bone-in chicken thighs
• 3 tbsp lemon juice
• 6 minced garlic cloves
• 4 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 medium, sliced into 1/2-inch rounds zucchini
• 1 large, cut into 1-inch strips red bell pepper
• 1 large, cut into wedges red onion
• 1 cup cherry tomatoes
• 2 tbsp chopped fresh parsley

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, whisk together 3 tbsp lemon juice, 4 tbsp olive oil, 6 minced garlic cloves, 1 tsp dried oregano, 1 tsp dried thyme, 1 1/2 tsp salt, and 1 tsp black pepper.
2. Step 2: Add 6 bone-in chicken thighs to the marinade and toss to coat thoroughly. Let sit for 10 minutes while prepping vegetables.
3. Step 3: On a large baking sheet, spread 2 sliced medium zucchinis, 1 large red bell pepper cut into 1-inch strips, 1 large red onion cut into wedges, and 1 cup cherry tomatoes. Drizzle with 1 tbsp olive oil and sprinkle with 1/2 tsp salt; toss to combine.
4. Step 4: Nestle the marinated chicken thighs among the vegetables on the baking sheet. Roast in the oven for 35-40 minutes, turning vegetables halfway through, until chicken reaches internal temperature of 165°F and vegetables are tender with browned edges.
5. Step 5: Remove from oven and sprinkle 2 tbsp chopped fresh parsley over the chicken and vegetables before serving.