Sheet Pan Lemon-Dill Chicken with Rainbow Vegetables

By AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

Juicy chicken thighs and colorful roasted vegetables coated in a bright lemon-dill glaze. This American-inspired sheet-pan recipe, ready in about 40 minutes, pairs bone-in chicken thighs, mixed vegetables, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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

• 1.5 lbs bone-in chicken thighs
• 2 cups (carrots, bell peppers, zucchini, quartered) mixed vegetables
• 2 tbsp olive oil
• 1 tsp dried dill
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest

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

Instructions

1. Step 1: Preheat oven to 425°F (220°C). Toss 1.5 lbs bone-in chicken thighs, 2 cups mixed vegetables (cut into 1-inch pieces), 2 tbsp olive oil, 1 tsp dried dill, 1/2 tsp garlic powder, and 1/4 tsp salt in a large bowl until evenly coated.
2. Step 2: Arrange chicken and vegetables in a single layer on a parchment-lined baking sheet. Bake for 25 minutes, flipping vegetables halfway, until chicken reaches 165°F (74°C) and edges are golden.
3. Step 3: Remove from oven, drizzle with 1 tbsp fresh lemon juice and 1 tsp lemon zest, then let rest 5 minutes before serving.