Lemon-Herb Sheet Pan Chicken Thighs with Roasted Veggies

By AislePrompt Editorial · ·

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.

Juicy, herb-crusted chicken thighs roasted with colorful vegetables in a single sheet pan for effortless weeknight dining. This American-inspired sheet-pan recipe (gluten-free), ready in about 48 minutes, pairs bone-in 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 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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: 10 min Cook: 38 min Serves 4 American cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Pat 1.5 lbs bone-in chicken thighs dry with paper towels and season both sides with 1/2 tsp salt, 1/4 tsp black pepper, and 1 tsp garlic powder.
  2. Step 2: Cut 2 cups zucchini into 1/2-inch half-moons and slice 1 large red bell pepper into 1-inch pieces. Place on a large rimmed baking sheet.
  3. Step 3: Drizzle 3 tbsp olive oil over the vegetables, sprinkle with 2 tsp chopped fresh rosemary, and toss until evenly coated. Arrange chicken thighs skin-side down on top of the vegetables.
  4. Step 4: Squeeze 1 tbsp lemon juice over the chicken and vegetables. Roast for 20 minutes until chicken skin is golden and crispy, then flip chicken and roast for 15 more minutes until internal temperature reaches 165°F (74°C).
  5. Step 5: Transfer chicken to a plate and let rest for 5 minutes. Toss cherry tomatoes into the pan with the vegetables and roast for 3 more minutes until tomatoes burst and soften.

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