Sheet Pan Lemon-Dill Chicken with Roasted Vegetables

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

Tender chicken thighs roasted with vibrant lemon-dill vegetables for a simple, flavorful weeknight dinner. This American-inspired sheet-pan recipe (whole30, high protein), ready in about 40 minutes, pairs chicken thighs, carrots, zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, 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.

Ingredients

• 12 oz chicken thighs
• 10 oz carrots
• 8 oz zucchini
• 2 tbsp olive oil
• 1 lemon
• 2 tbsp fresh dill
• 2 cloves garlic
• 1/2 tsp sea salt
• 1/4 tsp black pepper

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. Trim excess fat from chicken thighs and pat dry with paper towels.
2. Step 2: Slice carrots into 1/2-inch coins and zucchini into 1/2-inch half-moons. Place on a parchment-lined sheet pan with chicken thighs, drizzle with 2 tbsp olive oil, and toss to coat evenly.
3. Step 3: Zest half the lemon over the pan, then cut the lemon into wedges. Add lemon wedges, 2 minced garlic cloves, 1/2 tsp sea salt, and 1/4 tsp black pepper to the pan. Roast for 25 minutes until chicken is golden-brown and vegetables are tender.
4. Step 4: Remove from oven, sprinkle with 2 tbsp fresh dill and remaining lemon zest. Rest for 5 minutes before serving.