Lemon-Rosemary Sheet Pan Chicken with Summer Vegetables

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 drafted and published.

A vibrant sheet pan dinner featuring lemon and rosemary infused chicken thighs roasted alongside zucchini and cherry tomatoes. This Mediterranean-inspired chicken recipe, ready in about 55 minutes, pairs bone-in skin-on 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 450 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.

Prep: 15 min Cook: 40 min Serves 4 Mediterranean cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. In a large bowl, whisk together 3 tbsp olive oil, 2 tsp lemon zest, 3 tbsp freshly squeezed lemon juice, 2 tbsp chopped fresh rosemary, 4 minced garlic cloves, 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 until coated in the lemon-rosemary marinade. Let marinate for 10 minutes at room temperature.
  3. Step 3: Arrange the chicken thighs skin side up on a large sheet pan. Scatter 2 medium sliced zucchini rounds and 1 1/2 cups halved cherry tomatoes around the chicken.
  4. Step 4: Roast in the preheated oven for 35-40 minutes until the chicken skin is golden and crispy and the internal temperature reaches 165°F, stirring the vegetables halfway through roasting to ensure even cooking.
  5. Step 5: Remove from oven and let rest for 5 minutes before serving.

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