Lemon-Herb Chicken & Roasted Rainbow Veggies

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

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.

A vibrant one-pan dinner featuring juicy chicken thighs with zesty lemon and herbs, paired with tender roasted seasonal vegetables. This Mediterranean-inspired one-pot 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 480 calories and feeds 2, 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 2 Mediterranean cuisine 480 cal/serving

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Ingredients

12 oz bone-in chicken thighs
2 tbsp olive oil
1, zest and juice lemon
2 tsp finely chopped fresh rosemary
1 medium, sliced red bell pepper
1 medium, sliced zucchini
1 cup cherry tomatoes
3 cloves, minced garlic
1/2 tsp salt
1/4 tsp black pepper

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Instructions

Step 1: Pat chicken thighs dry with paper towels and season both sides with 1/4 tsp salt and 1/8 tsp black pepper.
Step 2: Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Sear chicken skin-side down for 5 minutes until golden brown and crispy, then flip and cook 3 minutes more.
Step 3: Add bell pepper, zucchini, cherry tomatoes, and minced garlic to the skillet. Drizzle with remaining 1 tbsp olive oil, lemon juice, rosemary, lemon zest, and remaining salt and pepper. Toss to coat.
Step 4: Transfer skillet to a preheated 400°F (200°C) oven and roast for 20-25 minutes until chicken reaches 165°F (74°C) and vegetables are tender with slightly charred edges.