Grilled Lemon-Herb Chicken with Roasted Vegetables

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

Juicy chicken thighs marinated in lemon and herbs, grilled to perfection and served with roasted seasonal vegetables. This Mediterranean-inspired grilling recipe, ready in about 45 minutes, pairs chicken thighs, lemon, fresh rosemary 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

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

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Instructions

1. Step 1: Slice lemon into thin rounds. Chop rosemary leaves and mince garlic. Whisk with olive oil, salt, and pepper in a bowl.
2. Step 2: Place chicken thighs in a shallow dish. Pour marinade over, ensuring all pieces are coated. Refrigerate for 2 hours.
3. Step 3: Cut zucchini and bell peppers into 1-inch pieces. Toss with 1 tbsp olive oil, salt, and pepper on a baking sheet.
4. Step 4: Preheat grill to medium-high. Grill chicken for 6 minutes per side until internal temperature reaches 165°F.
5. Step 5: Roast vegetables on the grill for 12 minutes, turning once, until tender with slight charring.
6. Step 6: Serve chicken topped with grilled vegetables and reserved lemon slices.