Sheet Pan Herb-Roasted Chicken with Summer Vegetables

By AislePrompt Editorial · Published 2026-07-05 · Updated 2026-07-05

Tender chicken thighs roasted on a sheet pan with zucchini, cherry tomatoes, and bell peppers, infused with fresh herbs and garlic for an effortless weeknight dinner. This Mediterranean sheet-pan recipe, ready in about 55 minutes, pairs bone-in chicken thighs, olive oil, and garlic cloves, minced 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 "Build a week of meals around this recipe" 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 bone-in chicken thighs
• 3 tbsp olive oil
• 4 garlic cloves, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme leaves
• 2 medium zucchini, sliced into 1/2-inch rounds
• 1 large red bell pepper, sliced into strips
• 1 cup cherry tomatoes
• 1 1/2 tsp salt
• 1 tsp black pepper

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Preheat oven to 425°F. In a small bowl, mix 3 tbsp olive oil with 4 minced garlic cloves, 1 tbsp chopped fresh rosemary, 1 tbsp fresh thyme leaves, 1 1/2 tsp salt, and 1 tsp black pepper.
2. Step 2: Place 6 bone-in chicken thighs on a large rimmed baking sheet. Brush each generously with the herb and garlic olive oil mixture.
3. Step 3: Arrange 2 sliced medium zucchinis, 1 large sliced red bell pepper, and 1 cup cherry tomatoes around the chicken on the sheet pan. Drizzle remaining herb oil over the vegetables and toss lightly to coat.
4. Step 4: Roast in the oven for 35-40 minutes until chicken reaches an internal temperature of 165°F and vegetables are tender and slightly caramelized.
5. Step 5: Let chicken rest 5 minutes before serving with the roasted summer vegetables for a hearty, flavorful meal.