Lemon-Herb Sheet Pan Chicken & Rainbow Veggies

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

Juicy chicken thighs roasted with colorful vegetables in a zesty lemon-herb glaze, ready in 40 minutes with minimal cleanup. This american-inspired sheet pan ready in about 40 minutes pairs boneless, skinless chicken thighs, zucchini, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Ingredients

• 12 oz boneless, skinless chicken thighs
• 1 medium, sliced into 1/2-inch half-moons zucchini
• 1, thinly sliced red bell pepper
• 1 cup cherry tomatoes
• 2 tbsp olive oil
• 1, zested and juiced lemon
• 1 tsp dried thyme
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 425°F. Pat chicken thighs dry with paper towels, then toss with 1 tbsp olive oil, salt, pepper, garlic powder, and 1/2 tsp thyme in a large bowl.
2. Step 2: Arrange zucchini, bell pepper, and tomatoes in a single layer on a parchment-lined baking sheet. Drizzle with remaining 1 tbsp olive oil, then season with salt, pepper, and 1/4 tsp thyme.
3. Step 3: Place chicken thighs on top of vegetables. Squeeze lemon juice over everything and sprinkle with lemon zest. Roast for 22-25 minutes until chicken reaches 165°F and vegetables are tender-crisp with slightly charred edges.