Chicken and Vegetable One-Pan Dinner
A flavorful, one-pan meal with tender chicken thighs, roasted vegetables, and a savory herb glaze. This American-inspired quick recipe, ready in about 55 minutes, pairs bone-in chicken thighs, red bell pepper, zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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
- 4 pieces bone-in chicken thighs
- 2 medium, diced red bell pepper
- 2 medium, sliced zucchini
- 3 minced garlic cloves
- 3 tbsp olive oil
- 1 tbsp, chopped fresh thyme
- 1 tsp salt
- 1/2 tsp black pepper
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 400°F (200°C). Line a large oven-safe skillet with parchment paper. Arrange chicken thighs skin-side up, season with salt and pepper, then top with thyme.
- Step 2: Surround chicken with bell pepper and zucchini slices. Drizzle olive oil over vegetables, then sprinkle garlic evenly. Season with remaining salt and pepper.
- Step 3: Bake for 35-40 minutes until chicken is fully cooked (internal temperature 165°F) and vegetables are tender-crisp. Serve immediately.
