Lemon-Herb Sheet Pan Chicken & Rainbow Veggies

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

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.

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 recipe, 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.

Prep: 15 min Cook: 25 min Serves 2 American cuisine 420 cal/serving

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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

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

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Instructions

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.
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.
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.