Lemon-Herb Sheet Pan Chicken with Roasted Vegetables

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

Juicy chicken thighs roasted with lemon, herbs, and seasonal vegetables on a single sheet pan for effortless weeknight dining. This Mediterranean-inspired sheet-pan recipe, ready in about 35 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 480 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 boneless chicken thighs
• 3 tbsp olive oil
• 1, zested and juiced lemon
• 4 cloves, minced garlic
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1.5 lbs, halved red potatoes
• 2 medium, sliced into 1/2-inch coins zucchini
• 1, cut into 1-inch wedges red onion
• 1/2 tsp salt
• 1/4 tsp black pepper

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Preheat oven to 425°F. Pat 1.5 lbs boneless chicken thighs dry with paper towels and season with 1/2 tsp salt, 1/4 tsp black pepper, 1 tsp dried oregano, and 1/2 tsp dried thyme.
2. Step 2: In a small bowl, whisk 3 tbsp olive oil, 1/4 cup lemon juice, 4 minced garlic cloves, and 1 tsp lemon zest until combined.
3. Step 3: On a large sheet pan, arrange 1.5 lbs halved red potatoes, 2 medium sliced zucchini, and 1 cut red onion. Drizzle with 2 tbsp of the lemon-herb oil mixture and toss until evenly coated. Season with 1/4 tsp salt and 1/8 tsp black pepper.
4. Step 4: Arrange the seasoned chicken thighs on top of the vegetables, skin-side up. Drizzle with the remaining 1 tbsp lemon-herb oil mixture.
5. Step 5: Roast in the preheated oven for 25 minutes until chicken reaches an internal temperature of 165°F and vegetables are tender with crispy edges.
6. Step 6: Remove from oven and let rest for 5 minutes before serving. Discard any excess fat from the pan and serve with extra lemon wedges.