One-Pot Chicken & Veggie Bowl

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A vibrant, hands-off dinner featuring succulent chicken thighs roasted with cherry tomatoes, zucchini, and briny olives in a fragrant herb-infused olive oil base. This Mediterranean-inspired one-pot recipe, ready in about 40 minutes, pairs bone-in chicken thighs, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, 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

• 12 oz bone-in chicken thighs
• 3 tbsp olive oil
• 4, minced garlic cloves
• 1 cup diced zucchini
• 1 cup, halved cherry tomatoes
• 1/2 cup, pitted kalamata olives
• 1 tsp dried oregano
• 1 tsp lemon zest
• 2 tbsp, chopped fresh dill
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Pat chicken thighs dry with paper towels, then season both sides with 1/2 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp olive oil in a large ovenproof skillet over medium-high heat until shimmering, then sear chicken skin-side down for 6-7 minutes until golden brown and crispy.
2. Step 2: Flip chicken and add minced garlic to the skillet, cooking for 1 minute until fragrant. Add diced zucchini, cherry tomatoes, kalamata olives, dried oregano, and lemon zest, stirring to coat in oil and garlic.
3. Step 3: Transfer skillet to a preheated 400°F (200°C) oven and roast for 20-25 minutes until chicken reaches 165°F (74°C) internally and vegetables are tender.
4. Step 4: Remove skillet from oven, discard skin from chicken, then sprinkle with fresh dill. Let rest 5 minutes before serving directly from the skillet.