Herb-Roasted Lemon Chicken & Rainbow Veggies
Tender chicken thighs roasted with lemon and herbs alongside colorful seasonal vegetables for a vibrant, one-pan weeknight dinner. This Mediterranean-inspired sheet-pan recipe (gluten-free), ready in about 40 minutes, pairs bone-in chicken thighs, olive oil, lemon 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 rice, quinoa, or a quick salad. 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 medium lemon
- 4 cloves garlic
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 2 cups zucchini
- 1 large red bell pepper
- 1.5 cups carrots
- 1 tsp salt
- 1/2 tsp black pepper
The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 425°F. Pat chicken thighs dry with paper towels, then season with 1 tsp salt and 1/2 tsp black pepper.
- Step 2: Cut lemon into 6 thin slices and mince garlic cloves. Toss zucchini, bell pepper, and carrots with 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, minced garlic, 1 tsp rosemary, and 1 tsp thyme until evenly coated.
- Step 3: Arrange chicken thighs skin-side up on a parchment-lined baking sheet. Place lemon slices and herb mixture around chicken, then roast for 25 minutes until chicken reaches 165°F and vegetables are tender with golden edges.
