Lemon-Roasted Chicken with Summer Vegetables

By AislePrompt Editorial · Published 2026-08-02 · Updated 2026-08-02

Tender oven-roasted chicken thighs infused with bright lemon and thyme, paired with a medley of roasted summer squash and cherry tomatoes. This Mediterranean-inspired chicken recipe, ready in about 55 minutes, pairs bone-in chicken thighs, lemon zest, lemon juice 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 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

• 6 pieces, skin on bone-in chicken thighs
• 2 tsp lemon zest
• 3 tbsp lemon juice
• 2 tbsp fresh thyme leaves
• 4 cloves, minced garlic cloves
• 4 tbsp extra virgin olive oil
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 medium, sliced into 1/2-inch rounds zucchini
• 2 medium, sliced into 1/2-inch rounds yellow summer squash
• 1 1/2 cups, halved cherry tomatoes
• 1 small, cut into wedges red onion

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Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, whisk together 4 tbsp extra virgin olive oil, 2 tsp lemon zest, 3 tbsp lemon juice, 4 minced garlic cloves, 2 tbsp fresh thyme leaves, 1 1/2 tsp salt, and 1 tsp black pepper.
2. Step 2: Add 6 bone-in, skin-on chicken thighs to the bowl and toss to coat evenly. Arrange chicken on a large rimmed baking sheet skin side up.
3. Step 3: In the same bowl, add 2 sliced medium zucchinis, 2 sliced yellow summer squashes, 1 1/2 cups halved cherry tomatoes, and 1 small wedged red onion. Toss vegetables with remaining marinade and spread around the chicken on the baking sheet.
4. Step 4: Roast in the preheated oven for 35-40 minutes, until chicken skin is golden and crispy and an internal temperature of 165°F is reached. Vegetables should be tender and slightly caramelized. Serve hot for a satisfying summer dinner.