Herb-Roasted Chicken & Rainbow Veggies Sheet Pan

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

Tender chicken thighs and vibrant roasted vegetables cooked together in a single pan for a hassle-free weeknight dinner that's bursting with Mediterranean flavors. This mediterranean-inspired sheet pan ready in about 50 minutes pairs bone-in 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 580 calories and feeds 2, 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

• 12 oz bone-in chicken thighs
• 2 tbsp olive oil
• 4, minced garlic cloves
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1 medium, sliced 1/2-inch thick zucchini
• 1, sliced 1/2-inch thick red bell pepper
• 1 cup cherry tomatoes
• 1/2, cut into 1-inch wedges red onion
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 425°F. Pat chicken thighs dry with paper towels, then rub with 1 tbsp olive oil, 2 minced garlic cloves, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Step 2: Arrange zucchini, bell pepper, cherry tomatoes, and red onion on a large rimmed baking sheet. Drizzle with remaining 1 tbsp olive oil, then add 2 minced garlic cloves, 1 tsp dried rosemary, 1 tsp dried thyme, 1/4 tsp salt, and 1/4 tsp black pepper; toss to coat evenly.
3. Step 3: Place chicken thighs skin-side up on top of vegetables. Roast for 35-40 minutes until chicken reaches 165°F internally and vegetables are tender with slightly caramelized edges, flipping vegetables halfway through cooking.