Pan-Seared Chicken Thighs with Roasted Veggie Medley

By AislePrompt Editorial · Published 2026-07-26 · Updated 2026-07-26

Juicy pan-seared chicken thighs paired with a colorful medley of roasted summer vegetables. This American-inspired Fourth of July recipe, ready in about 45 minutes, pairs bone-in chicken thighs, olive oil, kosher salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 pieces (about 1.5 lbs) bone-in chicken thighs
• 3 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp paprika
• 1 medium, cut into 1-inch pieces red bell pepper
• 1 medium, sliced into 1/2-inch rounds yellow summer squash
• 1 medium, sliced into 1/2-inch rounds zucchini
• 1 cup, halved cherry tomatoes
• 1 tbsp fresh thyme leaves
• 3 cloves, minced garlic cloves
• 1 tbsp lemon juice

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Preheat oven to 425°F. In a bowl, toss 1 red bell pepper (1-inch pieces), 1 yellow summer squash (1/2-inch rounds), 1 zucchini (1/2-inch rounds), and 1 cup halved cherry tomatoes with 1 tbsp olive oil, 1 tbsp fresh thyme leaves, and 3 minced garlic cloves until evenly coated. Spread vegetables on a baking sheet and roast for 20 minutes until tender and slightly caramelized.
2. Step 2: While vegetables roast, pat dry 4 bone-in chicken thighs with paper towels. Season both sides with 1 tsp kosher salt, 1/2 tsp black pepper, and 1 tsp paprika.
3. Step 3: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken thighs skin-side down and sear for 6-7 minutes until skin is golden and crispy, then flip and cook for another 5 minutes until cooked through (internal temp 165°F). Remove from heat and rest for 5 minutes.
4. Step 4: Toss roasted vegetables with 1 tbsp lemon juice and adjust seasoning with salt and pepper. Serve chicken thighs atop the veggie medley for a colorful 4th of July-inspired plate.