Lemon-Thyme Roasted Chicken with Summer Vegetables

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

Juicy roasted chicken infused with fresh lemon and thyme, served alongside a medley of seasoned summer vegetables. This Mediterranean-inspired summer cookout recipe, ready in about 55 minutes, pairs bone-in, skin-on chicken thighs, lemon zest, fresh thyme leaves 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

• 6 (about 2.5 lbs) bone-in, skin-on chicken thighs
• 2 tsp lemon zest
• 2 tbsp fresh thyme leaves
• 4, minced garlic cloves
• 3 tbsp extra virgin olive oil
• 1 1/2 tsp sea salt
• 3/4 tsp black pepper
• 2 medium, sliced into 1/2-inch rounds zucchini
• 1 large, cut into 1-inch pieces red bell pepper
• 2 medium, sliced into 1/2-inch rounds yellow squash
• 1 medium, cut into wedges red onion

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Instructions

1. Step 1: Preheat oven to 425°F. In a small bowl, combine 2 tsp lemon zest, 2 tbsp fresh thyme leaves, 4 minced garlic cloves, 3 tbsp extra virgin olive oil, 1 1/2 tsp sea salt, and 3/4 tsp black pepper to create a flavorful rub.
2. Step 2: Pat dry 6 bone-in, skin-on chicken thighs with paper towels. Rub the lemon-thyme mixture all over the chicken thighs, ensuring even coating.
3. Step 3: Arrange the seasoned chicken thighs on a large rimmed baking sheet. Toss 2 medium sliced zucchini, 1 large cut red bell pepper, 2 medium sliced yellow squash, and 1 medium cut red onion wedges with 1 tbsp olive oil and a pinch of salt and pepper. Spread vegetables evenly around the chicken.
4. Step 4: Roast chicken and vegetables in the preheated oven for 35-40 minutes until chicken skin is golden and crisp, and internal temperature reaches 165°F. Vegetables should be tender and slightly caramelized.
5. Step 5: Remove from oven and let chicken rest 5 minutes before serving alongside the roasted vegetables.