Sheet Pan Rosemary-Garlic Chicken Thighs with Rainbow Vegetables

By AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

Juicy chicken thighs roasted alongside colorful vegetables until caramelized, with a fragrant rosemary-garlic infusion. This Mediterranean-inspired sheet-pan recipe, ready in about 40 minutes, pairs chicken thighs, zucchini, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 chicken thighs
• 2 medium, sliced 1/2-inch thick zucchini
• 1, sliced into 1-inch strips red bell pepper
• 1, cut into 1-inch wedges red onion
• 3 tbsp olive oil
• 2 tbsp, finely chopped fresh rosemary
• 4 cloves, minced garlic
• 1 tsp sea salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 425°F. Pat chicken thighs dry with paper towels, then toss with 2 tbsp olive oil, 1 tbsp rosemary, 2 minced garlic cloves, 1/2 tsp sea salt, and 1/4 tsp black pepper.
2. Step 2: Arrange zucchini, bell pepper, and onion on a parchment-lined sheet pan. Drizzle with remaining 1 tbsp olive oil, then add 1 tbsp rosemary, 2 minced garlic cloves, 1/2 tsp sea salt, and 1/4 tsp black pepper; toss to coat.
3. Step 3: Place chicken thighs on top of vegetables. Roast for 25 minutes until chicken reaches 165°F internally and vegetables are tender with golden edges, stirring once halfway through.