Lemon-Herb Chicken & Roasted Veggies Sheet Pan

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A one-pan wonder with juicy chicken thighs and perfectly caramelized vegetables, finished with a bright lemon-herb finish. This Mediterranean-inspired sheet-pan recipe, ready in about 40 minutes, pairs chicken thighs, olive oil, garlic cloves 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 chicken thighs
• 3 tbsp olive oil
• 4, minced garlic cloves
• 2 medium, sliced 1/2-inch thick zucchini
• 1, cut into 1-inch wedges red onion
• 1 lb, halved baby potatoes
• 1, thinly sliced lemon
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F (220°C). Pat chicken thighs dry with paper towels, then toss with 2 tbsp olive oil, minced garlic, 1/2 tsp salt, and 1/4 tsp pepper.
2. Step 2: Arrange potatoes, zucchini, and red onion on a parchment-lined baking sheet. Drizzle with 1 tbsp olive oil, sprinkle with oregano, 1/4 tsp salt, and 1/8 tsp pepper; toss to coat.
3. Step 3: Arrange chicken thighs on top of vegetables. Scatter lemon slices over everything. Roast for 25 minutes until chicken reaches 165°F (74°C) and vegetables are tender with golden edges.
4. Step 4: Remove from oven, squeeze fresh lemon juice over the top, and let rest for 5 minutes before serving.