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 developed and reviewed.

A vibrant, hands-off meal featuring juicy chicken thighs and caramelized seasonal vegetables with a bright lemon-herb sauce. This Mediterranean-inspired one-pot recipe, ready in about 40 minutes, pairs boneless chicken thighs, zucchini, 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 "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 Mediterranean cuisine 380 cal/serving

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Ingredients

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