Sheet Pan Herb-Roasted Chicken with Mediterranean Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

Juicy chicken thighs roasted on a sheet pan with a colorful medley of Mediterranean vegetables, infused with fragrant herbs and olive oil. This mediterranean-inspired chicken (mediterranean vegetables) ready in about 55 minutes pairs skin on bone-in chicken thighs, medium, cut into wedges red onion, whole cherry tomatoes 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.

Ingredients

• 6 pieces, skin on bone-in chicken thighs
• 2 medium, sliced into 1/2-inch rounds zucchini
• 1 large, cut into 1-inch pieces red bell pepper
• 1 medium, cut into wedges red onion
• 1 cup whole cherry tomatoes
• 3 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1/2 tsp garlic powder
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 tbsp fresh lemon juice
• 2 tbsp chopped fresh parsley

Instructions

1. Step 1: Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper.
2. Step 2: In a large bowl, toss 2 sliced zucchini, 1 large chopped red bell pepper, 1 chopped red onion, and 1 cup cherry tomatoes with 2 tbsp olive oil, 1 tsp dried oregano, 1 tsp dried thyme, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
3. Step 3: Arrange the vegetables in a single layer on the prepared sheet pan.
4. Step 4: Rub 6 bone-in chicken thighs with 1 tbsp olive oil, 1/2 tsp salt, and 1/2 tsp black pepper, then nestle them skin side up among the vegetables.
5. Step 5: Roast in the preheated oven for 35-40 minutes until the chicken skin is golden and crisp, and the internal temperature reaches 165°F.
6. Step 6: Remove from oven and drizzle 1 tbsp fresh lemon juice over everything, then sprinkle with 2 tbsp chopped fresh parsley before serving.