Lemon-Herb Chicken & Rainbow Vegetable Sheet Pan

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

Juicy chicken thighs roasted with vibrant bell peppers, zucchini, and herbs, all in one pan for minimal cleanup and maximum flavor. This american-inspired sheet pan ready in about 50 minutes pairs skin-on, bone-in chicken thighs, olive oil, zested and juiced lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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, skin-on, bone-in chicken thighs
• 3 tbsp olive oil
• 1, zested and juiced lemon
• 1 tsp dried thyme
• 4 cloves, minced garlic
• 1, thinly sliced red bell pepper
• 2 medium, sliced into 1/2-inch coins zucchini
• 1, thinly sliced yellow bell pepper
• 1, cut into 1/2-inch wedges red onion
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Preheat oven to 425°F (220°C). Pat 1.5 lbs chicken thighs dry with paper towels, then rub with 3 tbsp olive oil, 1 lemon's zest, 1 tsp dried thyme, 4 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper.
2. Step 2: Arrange 1 sliced red bell pepper, 2 sliced medium zucchini, 1 sliced yellow bell pepper, and 1 cut red onion wedges on a parchment-lined baking sheet. Place chicken thighs skin-side up on top of vegetables.
3. Step 3: Roast for 30-35 minutes, basting occasionally with pan juices, until chicken reaches 165°F (74°C) internally and vegetables are tender with slightly charred edges.
4. Step 4: Squeeze 1 tbsp lemon juice over the top before serving immediately to brighten the flavors.