Simple Sheet Pan Lemon Herb Chicken & Vegetables

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

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 developed and reviewed.

A no-stress dinner with minimal ingredients to prevent overthinking during Whole30 reintroduction phases. This Mediterranean-inspired Whole30 recipe, ready in about 37 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 430 calories and feeds 2, 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: 10 min Cook: 27 min Serves 2 Mediterranean cuisine 430 cal/serving

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Ingredients

4 (bone-in, skin-on, 6 oz total) chicken thighs
2 medium, sliced into 1/4-inch rounds zucchini
1 red, sliced into 1/4-inch strips bell peppers
1 tbsp olive oil
1/2 tsp dried rosemary
1 tsp lemon zest
1/2 tsp sea salt
1/4 tsp black pepper

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Instructions

Step 1: Preheat oven to 425°F (220°C). Pat chicken thighs dry with paper towels. Place zucchini and bell peppers on a parchment-lined sheet pan.
Step 2: Drizzle vegetables with 1/2 tbsp olive oil, then sprinkle with rosemary, lemon zest, 1/4 tsp sea salt, and black pepper. Toss to coat evenly.
Step 3: Place chicken thighs on top of vegetables, skin-side up. Drizzle remaining 1/2 tbsp olive oil over chicken, then season with remaining salt and pepper.
Step 4: Roast for 25-28 minutes until chicken reaches 165°F (74°C) internally and vegetables are tender-crisp with golden edges.