Lemon-Dill Chicken & Roasted Vegetable Medley

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender chicken thighs coated in a vibrant lemon-dill glaze, roasted with rainbow vegetables for a colorful, one-pan dinner that's. This American-inspired chicken recipe, 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 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.

Prep: 15 min Cook: 25 min Serves 4 American cuisine 420 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Pat chicken thighs dry with paper towels, then season both sides with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Zest and juice 1 large lemon; mince 3 garlic cloves. In a small bowl, whisk together 2 tbsp olive oil, 1/4 cup lemon juice, 2 tbsp fresh dill, 3 minced garlic cloves, and 1 tsp lemon zest.
  3. Step 3: Place chicken skin-side down in a single layer on a parchment-lined baking sheet; brush half the lemon-dill mixture over the chicken. Arrange 1 lb peeled and sliced carrots, 1 lb cubed zucchini, and 1 cup cherry tomatoes around the chicken.
  4. Step 4: Drizzle remaining lemon-dill mixture over vegetables, then roast for 25-30 minutes until chicken reaches 165°F internally and vegetables are tender with golden edges, basting once halfway through.

Related recipes