Crispy Lemon-Herb Sheet Pan Chicken with Rainbow Veggies

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

Juicy chicken thighs roasted with zesty lemon and herbs alongside a vibrant medley of seasonal vegetables for a one-pan wonder that's ready in under 30 minutes. This american-inspired sheet pan ready in about 40 minutes pairs boneless skinless chicken thighs, chopped into 1-inch cubes zucchini, thinly sliced red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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

• 1.5 lbs boneless skinless chicken thighs
• 2 cups, chopped into 1-inch cubes zucchini
• 1, thinly sliced red bell pepper
• 2 tbsp olive oil
• 1, zested and juiced lemon
• 1 tsp dried rosemary
• 1/2 tsp garlic powder
• 3/4 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Preheat oven to 425°F (220°C). Pat chicken thighs dry with paper towels, then toss with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper in a large bowl until evenly coated.
2. Step 2: Arrange chicken on a parchment-lined baking sheet. Scatter zucchini and bell pepper around the chicken, then drizzle with remaining 1 tbsp olive oil, lemon zest, lemon juice, rosemary, garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper. Toss gently to coat all vegetables.
3. Step 3: Roast for 22-25 minutes, flipping chicken halfway through, until chicken reaches 165°F (74°C) internally and vegetables are golden brown and tender with slight charring at the edges.