Lemon-Thyme Roasted Chicken with Summer Vegetable Medley

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Juicy roasted chicken infused with lemon and thyme served alongside a medley of roasted summer vegetables bursting with flavor. This Mediterranean-inspired summer cookout recipe, ready in about 55 minutes, pairs bone-in chicken thighs, fresh lemon juice, fresh thyme sprigs 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
• 3 tbsp fresh lemon juice
• 4 fresh thyme sprigs
• 3 tbsp olive oil
• 4, minced garlic cloves
• 2 medium, cut into 1-inch chunks zucchini
• 1 large, cut into 1-inch pieces red bell pepper
• 2 medium, cut into 1-inch chunks yellow summer squash
• 1 cup, halved cherry tomatoes
• 1 1/2 tsp, divided salt
• 1 tsp, divided black pepper

Know when the chicken is done: thermometers under $100 → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, whisk together 3 tbsp olive oil, 3 tbsp fresh lemon juice, 4 minced garlic cloves, 1 tsp salt, 1/2 tsp black pepper, and leaves from 4 fresh thyme sprigs.
2. Step 2: Add 6 bone-in chicken thighs skin side up to the marinade and toss to coat thoroughly. Let marinate for 10 minutes at room temperature.
3. Step 3: Arrange the chicken thighs skin side up on a large rimmed baking sheet. Around the chicken, spread 2 chopped medium zucchinis, 1 large chopped red bell pepper, 2 chopped medium yellow summer squash, and 1 cup halved cherry tomatoes. Drizzle vegetables with a little olive oil and season with remaining 1/2 tsp salt and 1/2 tsp black pepper.
4. Step 4: Roast in the preheated oven for 35-40 minutes until the chicken skin is golden brown and the internal temperature reaches 165°F, and the vegetables are tender and caramelized.
5. Step 5: Remove from oven and let rest for 5 minutes before serving the lemon-thyme roasted chicken alongside the summer vegetable medley.