Lemon, Rosemary and Thyme Chicken Thighs

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

Tender chicken thighs marinated in lemon and herbs, roasted with a medley of colorful vegetables. This American-inspired Whole30 recipe, ready in about 50 minutes, pairs chicken thighs, olive oil, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil 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

• 4 (bone-in, skin-on, about 1.5 lbs) chicken thighs
• 2 tbsp olive oil
• 1 lemon
• 1 tbsp (chopped) fresh rosemary
• 1 tsp (chopped) fresh thyme
• 2 cloves garlic
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup (florets) broccoli
• 1 (sliced) red bell pepper
• 1 (sliced) zucchini

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Instructions

1. Step 1: Preheat oven to 425°F (220°C). Pat 4 chicken thighs (bone-in, skin-on) dry with paper towels, then season evenly with 1/2 tsp salt and 1/4 tsp black pepper. Place on a baking sheet.
2. Step 2: Drizzle 1 tbsp olive oil over the chicken. Arrange 1 cup broccoli florets, 1 sliced red bell pepper, and 1 sliced zucchini around the chicken. Drizzle with 1 tbsp olive oil, 1 tbsp lemon juice (from 1/2 lemon), and 1 tbsp chopped fresh rosemary. Toss to coat all vegetables.
3. Step 3: Roast for 30-35 minutes until the chicken is golden brown and cooked through (internal temperature 165°F), and the vegetables are tender and slightly caramelized.