Grilled Lemon-Dill Chicken with Roasted Summer Vegetables

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

Juicy chicken thighs marinated in fresh lemon and dill, served with caramelized bell peppers and zucchini for a bright, seasonal meal perfect for summer gatherings. This American-inspired holiday recipe, ready in about 50 minutes, pairs chicken thighs, olive oil, lemon juice 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

• 1.5 lbs chicken thighs
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp fresh dill
• 2 medium bell peppers
• 2 medium zucchini
• 3 cloves garlic
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Pat chicken thighs dry with paper towels. In a small bowl, whisk 2 tbsp olive oil, 1 tbsp lemon juice, 1 tsp fresh dill, 1/2 tsp salt, and 1/4 tsp black pepper. Rub mixture evenly over chicken and let marinate for 30 minutes.
2. Step 2: Preheat grill to medium-high (375°F). Cut bell peppers into 1-inch strips and zucchini into 1/2-inch half-moons. Toss with 1 tbsp olive oil, 3 minced garlic cloves, 1/4 tsp salt, and 1/8 tsp black pepper.
3. Step 3: Place chicken on grill and cook for 6-7 minutes per side until golden and internal temperature reaches 165°F. Add vegetables to grill and cook for 8-10 minutes, turning occasionally, until tender and slightly charred around the edges.