Crispy Herb-Roasted Chicken & Rainbow Veggies

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A one-pan wonder with golden chicken thighs and vibrant roasted vegetables, perfect for busy weeknights. This American-inspired one-pot recipe, ready in about 55 minutes, pairs chicken thighs, olive oil, 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.

Prep: 15 min Cook: 40 min Serves 4 American cuisine 420 cal/serving

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Ingredients

1.5 lbs chicken thighs
3 tbsp olive oil
4, minced garlic cloves
1 tsp dried rosemary
2 medium, sliced 1/2-inch thick zucchini
2, sliced into strips bell peppers
1 cup cherry tomatoes
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Preheat oven to 425°F (220°C). Pat chicken thighs dry with paper towels, then toss with 2 tbsp olive oil, minced garlic, 1/2 tsp salt, and 1/4 tsp black pepper in a large bowl until evenly coated.
Step 2: Arrange chicken skin-side up on a parchment-lined baking sheet. Scatter zucchini, bell peppers, and cherry tomatoes around the chicken, drizzle with remaining 1 tbsp olive oil, and sprinkle with rosemary, 1/2 tsp salt, and 1/4 tsp black pepper.
Step 3: Roast for 35-40 minutes, flipping chicken halfway through, until chicken reaches 165°F (74°C) internally and vegetables are tender with slightly caramelized edges.