Lemon-Herb Sheet Pan Chicken with Roasted Rainbow Veggies

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

A vibrant, one-pan dinner featuring juicy chicken thighs and colorful vegetables roasted to perfection with fresh herbs and lemon zest. This american-inspired sheet pan (gluten-free) ready in about 43 minutes pairs boneless chicken thighs, olive oil, lemon 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 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.

Ingredients

• 1 lb boneless chicken thighs
• 2 tbsp olive oil
• 1 lemon
• 1 tsp finely chopped fresh rosemary
• 1 medium, sliced into 1/2-inch half-moons zucchini
• 1, diced into 1/2-inch pieces red bell pepper
• 1 cup cherry tomatoes
• 1/2 lb, halved baby potatoes
• 2 cloves, minced garlic
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 425°F (220°C). Pat chicken thighs dry with paper towels, then rub with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Step 2: In a small bowl, whisk remaining 1 tbsp olive oil, lemon zest, minced garlic, rosemary, and remaining salt/pepper.
3. Step 3: Toss zucchini, bell pepper, cherry tomatoes, and baby potatoes in the lemon-herb mixture until evenly coated, then spread on a parchment-lined baking sheet.
4. Step 4: Arrange chicken thighs on top of vegetables, skin-side up, and drizzle any remaining lemon-herb sauce over them.
5. Step 5: Roast for 25-30 minutes until chicken reaches 165°F (74°C) internally and vegetables are tender with golden edges.