Sheet Pan Lemon-Herb Chicken & Veggies

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A no-stress, one-pan chicken dinner with roasted vegetables, perfect for Whole30 resets without overcomplicating meals. This Mediterranean-inspired Whole30 recipe, ready in about 39 minutes, pairs chicken thighs, zucchini, bell peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, 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.

Prep: 12 min Cook: 27 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 4 bone-in, skin-on chicken thighs dry, then rub with 1/2 tsp garlic powder and 1 tsp dried rosemary, placing them skin-side up on a sheet pan.
  2. Step 2: Toss 2 cups sliced zucchini and 1 cup sliced bell peppers with 2 tbsp avocado oil, 1 tbsp lemon juice, and a pinch of sea salt, then arrange around the chicken on the same sheet pan.
  3. Step 3: Roast at 425°F (220°C) for 25-28 minutes until chicken reaches 165°F internally and vegetables are tender with slightly crispy edges, basting once halfway with pan juices for maximum flavor.

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