Sheet Pan Citrus Herb Chicken with Summer Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

Juicy chicken thighs roasted on a sheet pan with a medley of summer vegetables, brightened by fresh citrus and herbs. This mediterranean-inspired summer cookout ready in about 55 minutes pairs bone-in chicken thighs, medium, cut into wedges red onion, olive oil 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.

Ingredients

• 6 pieces bone-in chicken thighs
• 2 medium, sliced into 1/2-inch rounds zucchini
• 1 large, cut into 1-inch pieces yellow bell pepper
• 1 medium, cut into wedges red onion
• 4 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp orange zest
• 1 tbsp, chopped fresh rosemary
• 1 tbsp, chopped fresh thyme
• 4, minced garlic cloves
• 1 1/2 tsp salt
• 1 tsp black pepper

Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, combine 4 tbsp olive oil, 2 tbsp lemon juice, 1 tsp orange zest, 4 minced garlic cloves, 1 tbsp chopped rosemary, 1 tbsp chopped thyme, 1 1/2 tsp salt, and 1 tsp black pepper until well mixed.
2. Step 2: Add 6 bone-in chicken thighs to the bowl, turning to coat evenly with the marinade. Then add 2 sliced medium zucchinis, 1 large yellow bell pepper cut into 1-inch pieces, and 1 medium red onion cut into wedges. Toss everything gently to combine.
3. Step 3: Arrange the chicken and vegetables in a single layer on a large sheet pan. Roast in the preheated 425°F oven for 35-40 minutes, flipping the vegetables halfway through, until the chicken reaches an internal temperature of 165°F and the vegetables are tender with lightly browned edges.