Herb-Roasted Chicken & Rainbow Veggie Sheet Pan

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

Juicy chicken thighs roasted with a medley of colorful vegetables and fresh herbs in one pan, creating a complete meal with minimal cleanup. This mediterranean-inspired sheet pan ready in about 35 minutes pairs chicken thighs, medium zucchini, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 395 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 medium zucchini
• 1 red bell pepper
• 1 medium red onion
• 1 cup cherry tomatoes
• 3 tbsp olive oil
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Preheat oven to 425°F. Pat 1.5 lbs chicken thighs dry with paper towels, then toss with 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, 1 tsp garlic powder, 1 tsp dried rosemary, and 1 tsp dried thyme.
2. Step 2: Slice 1 medium zucchini and 1 red bell pepper into 1/2-inch thick half-moons, peel and slice 1 medium red onion into 1/2-inch wedges, and place all vegetables on a parchment-lined baking sheet.
3. Step 3: Arrange chicken thighs skin-side up on top of the vegetables, drizzle with remaining 1 tbsp olive oil, and scatter 1 cup cherry tomatoes over the top.
4. Step 4: Roast for 25-28 minutes until chicken reaches an internal temperature of 165°F and vegetables are tender with slightly charred edges, stirring once halfway through.
5. Step 5: Let rest for 5 minutes before serving directly from the sheet pan.