Lemon-Herb Chicken & Roasted Vegetable One-Pot

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

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 drafted and published.

A vibrant, hands-off meal featuring juicy chicken thighs and caramelized seasonal vegetables with a bright lemon-herb sauce. This Mediterranean one-pot recipe, ready in about 40 minutes, pairs boneless chicken thighs, zucchini, and cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 "Build a week of meals around this recipe" 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 Mediterranean cuisine 380 cal/serving

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Ingredients

1.5 lbs boneless chicken thighs
2 medium zucchini, sliced 1/2-inch thick
1 cup cherry tomatoes
3 tbsp olive oil
1 lemon, thinly sliced
2 tbsp fresh thyme, chopped
4 cloves garlic, minced
1 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper

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Instructions

Step 1: Pat 1.5 lbs boneless chicken thighs dry with paper towels; season evenly with 1/2 tsp salt and 1/4 tsp black pepper.
Step 2: Heat 3 tbsp olive oil in a large oven-safe skillet over medium-high heat until shimmering. Add chicken thighs and sear for 4-5 minutes per side until golden brown, then remove and set aside.
Step 3: Add 2 medium sliced zucchini, 1 cup cherry tomatoes, 4 minced garlic cloves, and 1 tsp dried oregano to the skillet; toss to coat in oil and cook for 3 minutes until vegetables begin to soften.
Step 4: Return chicken to skillet, nestling it among the vegetables. Top with 1 lemon, thinly sliced, and 2 tbsp chopped fresh thyme. Transfer skillet to a preheated 400°F oven and bake for 25 minutes until chicken reaches 165°F internally and vegetables are tender-crisp.