Lemon-Herb Roasted Chicken & Rainbow Veggie Bowl
Juicy chicken thighs with bright lemon and herbs, roasted alongside colorful vegetables for a vibrant, one-pan meal that's ready in 43 minutes. This Mediterranean-inspired one-pot recipe, ready in about 43 minutes, pairs chicken thighs, rainbow carrots, zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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
- 1 cup rainbow carrots
- 1 medium zucchini
- 1 small red onion
- 2 thin slices lemon
- 2 tsp chopped fresh rosemary
- 3 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 425°F (220°C). Toss 1 cup rainbow carrots, 1 sliced medium zucchini, and 1 sliced small red onion with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet.
- Step 2: Pat 1.5 lbs chicken thighs dry, then rub with 1 tsp garlic powder, 1/2 tsp salt, 1/4 tsp black pepper, and 2 tbsp olive oil. Arrange chicken on top of vegetables, nestling lemon slices between them.
- Step 3: Roast for 25-28 minutes until chicken reaches 165°F (74°C) internally and vegetables are tender with golden edges, basting once halfway with pan juices.
