Meal-Prep Chicken and Vegetable Bake

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A make-ahead oven bake featuring herb-seasoned chicken thighs and seasonal vegetables. This American-inspired Whole30 recipe (high-protein), ready in about 57 minutes, pairs chicken thighs, broccoli florets, zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 4, 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

• 1 lb, skin-on, bone-in chicken thighs
• 2 cups broccoli florets
• 1 medium, sliced 1/2-inch thick zucchini
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1/2 tsp garlic powder
• 1/2 tsp sea salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 400°F (200°C). Place 1 lb skin-on bone-in chicken thighs in a single layer on a parchment-lined baking sheet. Toss 2 cups broccoli florets and 1 medium sliced zucchini with 1 tbsp olive oil, 1/2 tsp dried thyme, 1/2 tsp garlic powder, 1/2 tsp sea salt, and 1/4 tsp black pepper.
2. Step 2: Arrange the vegetable mixture around the chicken thighs on the baking sheet. Drizzle remaining 1 tbsp olive oil over everything.
3. Step 3: Bake for 30-35 minutes until chicken reaches 165°F internally and vegetables are tender with golden edges, flipping chicken halfway through cooking.