Sheet Pan Lemon-Tarragon Chicken with Roasted Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-06 · Updated 2026-07-06

Tender chicken thighs roasted with fresh lemon juice and tarragon, paired with a medley of colorful roasted vegetables. This Mediterranean-inspired chicken recipe (gluten free), ready in about 55 minutes, pairs bone-in chicken thighs, lemon juice, fresh tarragon leaves, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick 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

• 4 pieces bone-in chicken thighs
• 3 tbsp lemon juice
• 2 tbsp fresh tarragon leaves, chopped
• 3 tbsp olive oil
• 3 medium carrots, peeled and cut into 1-inch pieces
• 1 large red bell pepper, chopped into 1-inch pieces
• 1 medium zucchini, sliced into 1/2-inch rounds
• 3 garlic cloves, minced
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Preheat oven to 425°F. In a small bowl, whisk together 3 tbsp lemon juice, 3 tbsp olive oil, 2 tbsp chopped fresh tarragon, 3 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper until combined.
2. Step 2: Place 4 bone-in chicken thighs on a large sheet pan and arrange 3 chopped carrots, 1 chopped red bell pepper, and 1 sliced zucchini around them. Pour the lemon-tarragon marinade evenly over the chicken and vegetables, tossing the veggies gently to coat.
3. Step 3: Roast in the preheated oven for 35-40 minutes, turning the vegetables halfway through, until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.