One-Pan Chicken with Lemon and Thyme
Juicy chicken thighs roasted with lemon and thyme, accompanied by tender cherry tomatoes and zucchini. This one-pot recipe, ready in about 40 minutes, pairs chicken thighs, olive oil, lemon 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.
Ingredients
- 4, boneless, skinless, 6 oz each chicken thighs
- 2 tbsp olive oil
- 1, zested and juiced lemon
- 2 cloves, minced garlic
- 1 tsp dried thyme
- 1 cup, halved cherry tomatoes
- 1 cup, sliced zucchini
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 400°F. Place 4 boneless, skinless chicken thighs (6 oz each) in a baking dish. Season with salt and pepper, then add 2 tbsp olive oil, 1 tsp dried thyme, and 2 minced garlic cloves; toss to coat the chicken evenly.
- Step 2: Add 1 cup halved cherry tomatoes and 1 cup sliced zucchini around the chicken in the dish, then squeeze the juice from 1 lemon (about 2 tbsp) and sprinkle the zest over the top.
- Step 3: Bake for 25-30 minutes, or until chicken is cooked through (internal temperature 165°F) and vegetables are tender.
