Sheet Pan Chicken and Vegetable Skillet

By AislePrompt Editorial · Published 2026-03-30 · Updated 2026-03-30

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A one-pan meal of succulent chicken thighs with roasted seasonal vegetables in a herby lemon-olive oil sauce. This American-inspired sheet-pan recipe, ready in about 45 minutes, pairs bone-in chicken thighs, bell peppers, zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Prep: 15 min Cook: 30 min Serves 4 American cuisine 320 cal/serving

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Ingredients

4 bone-in chicken thighs
2 bell peppers
1 zucchini
1 cup cherry tomatoes
3 garlic cloves
3 tbsp olive oil
1 lemon
1 tbsp fresh thyme
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper. Arrange chicken thighs skin-side up, then season with salt, pepper, and thyme.
Step 2: Toss bell peppers, zucchini, and cherry tomatoes with olive oil, salt, and pepper. Spread evenly around the chicken.
Step 3: Roast for 25-30 minutes until chicken is golden and juices run clear, and vegetables are tender-crisp. Drizzle with lemon juice and toss to coat. Serve immediately.