Sheet Pan Chicken and Veggies

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

Crispy chicken thighs and colorful vegetables tossed in a zesty lemon-herb sauce, baked to perfection for a one-pan meal bursting with Mediterranean flavors. This Mediterranean-inspired sheet-pan recipe (vegetarian option), ready in about 55 minutes, pairs chicken thighs, zucchini, red onion 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.

Ingredients

• 8 oz chicken thighs
• 1 medium zucchini
• 1/2 medium red onion
• 3 tbsp olive oil
• 3 cloves, minced garlic
• 2 tbsp lemon juice
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp, chopped fresh parsley

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper.
2. Step 2: Dice zucchini into 1/2-inch cubes and slice red onion into 1/4-inch rounds. Place vegetables on the sheet pan.
3. Step 3: In a small bowl, whisk together 2 tbsp olive oil, garlic, lemon juice, oregano, salt, and pepper. Pour the sauce over the vegetables and toss to coat evenly.
4. Step 4: Place chicken thighs on top of the vegetables. Brush remaining 1 tbsp olive oil over the chicken skins.
5. Step 5: Bake for 25 minutes, then rotate the pan and roast for 10–15 minutes until chicken is golden brown and vegetables are tender. Sprinkle parsley before serving.