Sheet Pan Garlic-Rosemary Chicken with Roasted Vegetables

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

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 developed and reviewed.

Juicy chicken thighs roasted alongside a medley of colorful vegetables, infused with garlic and fresh rosemary for a fragrant, wholesome meal. This Mediterranean-inspired Whole30 recipe (gluten free, paleo friendly), ready in about 45 minutes, pairs bone-in, skin-on chicken thighs, carrot, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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: 10 min Cook: 35 min Serves 6 Mediterranean cuisine 420 cal/serving

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Ingredients

6 pieces bone-in, skin-on chicken thighs
3 medium, peeled and cut into 1-inch sticks carrot
2 medium, cut into 1-inch pieces red bell pepper
2 medium, sliced into 1/2-inch half-moons zucchini
1 large, cut into 1-inch wedges red onion
6 cloves, minced garlic cloves
2 tbsp, finely chopped fresh rosemary
3 tbsp olive oil
1 1/2 tsp sea salt
1 tsp black pepper

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

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Instructions

Step 1: Preheat oven to 425°F. In a large bowl, combine 6 bone-in, skin-on chicken thighs with 3 tbsp olive oil, 6 minced garlic cloves, 2 tbsp finely chopped fresh rosemary, 1 1/2 tsp sea salt, and 1 tsp black pepper. Toss well to coat the chicken evenly.
Step 2: Add 3 peeled and cut carrots, 2 chopped red bell peppers, 2 sliced zucchinis, and 1 large red onion cut into wedges to the bowl. Toss all vegetables with the chicken and seasoning until well combined.
Step 3: Arrange the chicken thighs skin-side up on a large sheet pan and spread the vegetables evenly around them. Roast in the preheated oven for 30-35 minutes until the chicken skin is golden and crispy and the vegetables are tender when pierced with a fork.
Step 4: Remove from oven and let rest for 5 minutes before serving to allow juices to redistribute.