Sheet Pan Lemon-Tahini Chicken with Roasted Vegetables

By AislePrompt Editorial · Published 2026-06-28 · Updated 2026-06-28

Juicy chicken thighs roasted on a sheet pan with a zesty lemon-tahini sauce, paired with tender roasted vegetables for a wholesome meal. This Mediterranean-inspired chicken recipe, ready in about 55 minutes, pairs bone-in chicken thighs, lemon juice, tahini 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

• 6 pieces bone-in chicken thighs
• 3 tbsp lemon juice
• 1/4 cup tahini
• 3 garlic cloves, minced
• 3 tbsp olive oil
• 3 medium carrots, peeled and cut into 1-inch pieces
• 1 large red bell pepper, sliced into strips
• 1 medium zucchini, cut into 1-inch chunks
• 1 tsp ground cumin
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tbsp water
• 2 tbsp fresh parsley, chopped

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Instructions

1. Step 1: Preheat oven to 425°F. In a small bowl, whisk together 3 tbsp lemon juice, 1/4 cup tahini, 3 minced garlic cloves, 3 tbsp olive oil, 2 tbsp water, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper until smooth and creamy.
2. Step 2: Place 6 bone-in chicken thighs on a large rimmed sheet pan. Arrange 3 medium peeled and cut carrots, 1 large sliced red bell pepper, and 1 medium chopped zucchini evenly around the chicken. Drizzle half of the lemon-tahini sauce over the chicken and vegetables, tossing the vegetables gently to coat.
3. Step 3: Roast in the preheated oven for 35-40 minutes, until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.
4. Step 4: Remove from oven and spoon the remaining lemon-tahini sauce over the chicken and vegetables. Garnish with 2 tbsp chopped fresh parsley before serving.