Lemon-Basil Chicken Sheet Pan with Roasted Vegetables

By AislePrompt Editorial · Published 2026-07-30 · Updated 2026-07-30

Juicy chicken thighs roasted with bright lemon and fresh basil alongside an array of colorful vegetables for an easy one-pan meal. This Mediterranean-inspired chicken recipe, ready in about 55 minutes, pairs bone-in chicken thighs, lemon zest, lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 6, 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 (about 2 lbs) bone-in chicken thighs
• 1 tbsp lemon zest
• 3 tbsp lemon juice
• 1/4 cup, chopped fresh basil leaves
• 4, minced garlic cloves
• 3 tbsp olive oil
• 3 medium, peeled and cut into 1-inch pieces carrots
• 1 large, sliced red bell pepper
• 2 medium, sliced into half-moons zucchini
• 1 1/2 tsp salt
• 1 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, whisk together 3 tbsp olive oil, 1 tbsp lemon zest, 3 tbsp lemon juice, 4 minced garlic cloves, 1/4 cup chopped fresh basil, 1 tsp black pepper, and 1 1/2 tsp salt.
2. Step 2: Add 6 bone-in chicken thighs, 3 peeled and chopped carrots, 1 sliced red bell pepper, and 2 sliced zucchinis to the bowl. Toss everything thoroughly to coat evenly with the lemon-basil mixture.
3. Step 3: Arrange the chicken thighs skin-side up on a large rimmed baking sheet with the vegetables spread around them in a single layer.
4. Step 4: Roast in the oven for 35-40 minutes until the chicken is cooked through (internal temperature 165°F) and the vegetables are tender with some caramelized edges. Serve hot.