Pan-Seared Chicken with Roasted Vegetables

By AislePrompt Editorial · Published 2026-07-29 · Updated 2026-07-29

A colorful skillet chicken dish featuring a medley of fire-roasted summer vegetables. This American-inspired Fourth of July recipe, ready in about 40 minutes, pairs skin-on chicken thighs, olive oil, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 skin-on chicken thighs
• 3 tbsp olive oil
• 1 large, sliced into 1/2-inch strips red bell pepper
• 1 medium, cut into 1/2-inch thick rounds yellow squash
• 1 medium, cut into 1/2-inch thick rounds zucchini
• 1 small, sliced into thin wedges red onion
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp, chopped fresh thyme
• 1 tbsp lemon juice
• 2 tbsp, chopped fresh parsley

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. Toss 1 sliced red bell pepper, 1 sliced yellow squash, 1 sliced zucchini, and 1 sliced red onion with 2 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Spread vegetables evenly on a baking sheet and roast for 20 minutes until tender and slightly charred.
2. Step 2: While vegetables roast, pat dry 4 skin-on chicken thighs and season all over with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 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.
3. Step 3: Flip chicken and cook for another 5 minutes until internal temperature reaches 165°F and juices run clear. Remove from heat and squeeze 1 tbsp lemon juice over chicken.
4. Step 4: Plate chicken with roasted vegetables, sprinkle with 1 tbsp fresh thyme and 2 tbsp chopped parsley for freshness and color. Serve immediately.