Herb-Roasted Chicken with Summer Vegetable Medley

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

Oven-roasted chicken seasoned with fresh summer herbs and served alongside a colorful medley of seasonal vegetables. This Mediterranean-inspired chicken recipe, ready in about 55 minutes, pairs bone-in chicken thighs, fresh rosemary, fresh thyme 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

• 6 pieces, skin-on bone-in chicken thighs
• 1 tbsp, chopped fresh rosemary
• 1 tbsp, chopped fresh thyme
• 4 minced garlic cloves
• 1 tsp lemon zest
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 medium, sliced into 1/2-inch rounds zucchini
• 2 medium, sliced into 1/2-inch rounds yellow squash
• 1 pint, halved cherry tomatoes
• 1 medium, cut into wedges red onion

The roasting pan we’d use for this → Best Roasting Pans for 2026: Racks, Handles & Sizes for the Holiday Bird

Instructions

1. Step 1: Preheat oven to 425°F. In a small bowl, mix 3 tbsp olive oil, 1 tbsp chopped rosemary, 1 tbsp chopped thyme, 4 minced garlic cloves, 1 tsp lemon zest, 1 tsp salt, and 1/2 tsp black pepper to create the herb marinade.
2. Step 2: Rub the marinade evenly over 6 bone-in, skin-on chicken thighs. Place chicken in a large roasting pan.
3. Step 3: Toss 2 sliced zucchinis, 2 sliced yellow squashes, 1 pint halved cherry tomatoes, and 1 medium red onion cut into wedges with a drizzle of olive oil and a pinch of salt. Arrange vegetables around the chicken in the pan.
4. Step 4: Roast for 35-40 minutes until chicken skin is golden and crispy and vegetables are tender, with juices running clear when pierced. Rest chicken for 5 minutes before serving with the vegetable medley.