Sheet Pan Roasted Lemon-Dill Chicken with Rainbow Vegetables

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

Tender chicken thighs and colorful vegetables roasted with a zesty lemon-dill glaze, creating a vibrant and flavorful one-pan meal. This American-inspired sheet-pan recipe, ready in about 40 minutes, pairs 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

• 4 bone-in, skin-on (about 1.5 lbs) chicken thighs
• 2 tbsp olive oil
• 1 (zested and juiced) lemon
• 2 tbsp chopped fresh dill
• 1 tsp garlic powder
• 1/2 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups broccoli florets
• 1, sliced into 1-inch pieces red bell pepper
• 1 cup cherry tomatoes
• 1 medium, peeled and cubed 1/2-inch sweet potato
• 1, cut into 1-inch wedges red onion

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, mix 2 tbsp olive oil, 1 lemon (zest and juice), 2 tbsp fresh dill, 1 tsp garlic powder, 1/2 tsp paprika, 1/2 tsp salt, and 1/4 tsp black pepper until combined. Add 4 bone-in chicken thighs and toss to coat evenly, ensuring each piece is covered, then let marinate for 10 minutes.
2. Step 2: On a large rimmed baking sheet, arrange 2 cups broccoli florets, 1 sliced red bell pepper, 1 cup cherry tomatoes, 1 medium cubed sweet potato, and 1 cut red onion in a single layer. Drizzle with 1 tbsp of the lemon-dill mixture and toss gently to coat, spreading out to avoid overcrowding.
3. Step 3: Place marinated chicken thighs skin-side up on top of vegetables. Drizzle any remaining marinade over chicken. Roast for 25-30 minutes, or until chicken reaches 165°F internally and vegetables are tender with caramelized edges, flipping vegetables halfway through cooking.