One-Pan Baked Chicken and Veggies

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

This american-inspired chicken ready in about 60 minutes pairs bone-in chicken thighs, carrots, zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 6, 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 medium, peeled and cut into 1-inch pieces carrots
• 2 medium, sliced into 1/2-inch rounds zucchini
• 1 large, chopped yellow bell pepper
• 3 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 tbsp fresh lemon juice
• 4 fresh thyme sprigs

Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, combine 3 tbsp olive oil, 1 tsp garlic powder, 1 tsp dried oregano, 1 tsp smoked paprika, 1 1/2 tsp salt, and 1 tsp black pepper.
2. Step 2: Add 6 bone-in chicken thighs with skin on, 3 chopped carrots, 2 sliced zucchinis, and 1 chopped yellow bell pepper to the bowl. Toss everything until fully coated in the seasoning mix.
3. Step 3: Spread the chicken thighs skin-side up and vegetables evenly on a large rimmed baking sheet. Tuck 4 fresh thyme sprigs between pieces.
4. Step 4: Roast in the preheated 425°F oven for 35-40 minutes until chicken skin is crispy and internal temperature reaches 165°F, stirring vegetables halfway through for even roasting.
5. Step 5: Remove from oven, drizzle 2 tbsp fresh lemon juice over the chicken and vegetables, and let rest for 5 minutes before serving.