Sheet Pan Lemon-Garlic Herb Chicken with Roasted Vegetables

By AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

One-pan chicken thighs and seasonal vegetables roasted with lemon zest and fresh herbs for a simple, flavorful weeknight dinner. This American-inspired chicken recipe, ready in about 40 minutes, pairs bone-in chicken thighs, olive oil, lemon 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 "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, skin-on bone-in chicken thighs
• 2 tbsp olive oil
• 1, zest and juice lemon
• 4 cloves, minced garlic
• 1.5 cups diced carrots
• 1 cup diced zucchini
• 1 tbsp, chopped fresh rosemary
• 1 tsp dried thyme

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Instructions

1. Step 1: Preheat oven to 425°F (220°C). Pat chicken thighs dry with paper towels, then season with 1/2 tsp salt and 1/4 tsp black pepper.
2. Step 2: In a small bowl, whisk together 2 tbsp olive oil, lemon zest, lemon juice, minced garlic, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Step 3: Arrange diced carrots and zucchini on a large sheet pan, drizzle with half the lemon-garlic mixture, and toss to coat. Spread in a single layer.
4. Step 4: Place chicken thighs skin-side up on top of vegetables, then brush with remaining lemon-garlic mixture. Sprinkle with chopped rosemary and dried thyme.
5. Step 5: Roast for 25-30 minutes until chicken reaches 165°F (74°C) internally and vegetables are tender with golden edges.