Crispy Herb-Roasted Chicken with Lemon-Garlic Roasted Veggies

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

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 developed and reviewed.

Golden-crusted chicken thighs paired with vibrant roasted vegetables in a lemon-garlic herb glaze, all cooked on a single sheet pan for effortless weeknight dining without dairy or grains. This Mediterranean-inspired sheet-pan recipe (whole30, dairy-free), ready in about 38 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 Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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: 10 min Cook: 28 min Serves 4 Mediterranean cuisine 420 cal/serving

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Ingredients

8 (3 oz each), skin-on chicken thighs
3 tbsp olive oil
4, smashed garlic cloves
1, zested and juiced lemon
1 tbsp, finely chopped fresh rosemary
2 cups, chopped into 1-inch chunks zucchini
1, sliced into 1/2-inch strips red bell pepper
1 cup cherry tomatoes
1 tsp sea salt
1/2 tsp black pepper

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Instructions

Step 1: Preheat oven to 425°F. Pat chicken thighs dry with paper towels and rub with 1 tbsp olive oil, 1 tsp sea salt, and 1/4 tsp black pepper.
Step 2: Toss 2 cups chopped zucchini, 1 sliced red bell pepper, and 1 cup cherry tomatoes with 2 tbsp olive oil, 4 smashed garlic cloves, 1 tbsp lemon zest, 1 tbsp chopped rosemary, 1/2 tsp sea salt, and 1/2 tsp black pepper on a large sheet pan.
Step 3: Arrange chicken thighs skin-side up on top of the vegetables. Squeeze 1 tbsp lemon juice over everything and drizzle with any remaining oil.
Step 4: Roast for 25-28 minutes until chicken skin is crispy (165°F internal temperature) and vegetables are tender with slight browning at the edges.