Sheet Pan Herb-Roasted Chicken with Gulf Coast Vegetables

By AislePrompt Editorial · Published 2026-06-30 · Updated 2026-06-30

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 developed and reviewed.

A simple sheet pan meal featuring juicy roasted chicken thighs with Gulf Coast-inspired vegetables infused with fresh herbs and garlic. This American-inspired chicken recipe, ready in about 55 minutes, pairs Bone-in, skin-on chicken thighs, Olive oil, Fresh rosemary, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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: 40 min Serves 4 American cuisine 450 cal/serving

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Ingredients

6 pieces Bone-in, skin-on chicken thighs
3 tbsp Olive oil
1 tbsp Fresh rosemary, chopped
1 tbsp Fresh thyme, chopped
4 Garlic cloves, minced
1 medium Red bell pepper, sliced
1 medium Yellow squash, sliced into 1/2-inch rounds
1 medium Red onion, cut into wedges
1 1/2 tsp Salt
1 tsp Black pepper
1 lemon, cut into 6 wedges Lemon wedges

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Instructions

Step 1: Preheat oven to 425°F (220°C). In a small bowl, mix 3 tbsp olive oil, 1 tbsp chopped fresh rosemary, 1 tbsp fresh thyme, 4 minced garlic cloves, 1 1/2 tsp salt, and 1 tsp black pepper.
Step 2: Place 6 bone-in, skin-on chicken thighs on a large rimmed baking sheet and brush both sides generously with the herb oil mixture.
Step 3: Toss 1 sliced red bell pepper, 1 sliced yellow squash (1/2-inch rounds), and 1 cut red onion (wedges) in the remaining herb oil and arrange around the chicken on the sheet pan.
Step 4: Roast in the preheated oven for 35-40 minutes until chicken skin is golden and internal temperature reaches 165°F (74°C), and vegetables are tender.
Step 5: Remove from oven and squeeze juice of 1 lemon over chicken and vegetables before serving.