Herb-Roasted Chicken Thighs with Lemon-Dijon Veggies

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

Tender chicken thighs roasted with lemon and herbs alongside caramelized vegetables for a flavorful weeknight dinner. This mediterranean-inspired sheet pan ready in about 45 minutes pairs bone-in chicken thighs, olive oil, finely chopped fresh rosemary 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 bone-in chicken thighs
• 2 tbsp olive oil
• 1 tbsp finely chopped fresh rosemary
• 1 tsp finely chopped fresh thyme
• 1 medium, zested and juiced lemon
• 1 cup baby carrots
• 1 medium, sliced into 1/2-inch half-moons zucchini
• 1/2 medium, sliced red onion
• 1 tbsp Dijon mustard
• 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 toss with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper in a large bowl.
2. Step 2: Arrange chicken skin-side up in a single layer on a parchment-lined baking sheet. Scatter carrots, zucchini, and red onion around the chicken.
3. Step 3: Whisk lemon zest, lemon juice, remaining 1 tbsp olive oil, Dijon mustard, rosemary, thyme, and remaining salt and pepper in a small bowl; pour over vegetables and chicken, coating evenly.
4. Step 4: Roast for 25-30 minutes until chicken reaches 165°F internally and vegetables are tender with golden edges, basting once halfway through.