Zen-Style Lemon Herb Chicken with Roasted Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

Succulent chicken thighs marinated in bright lemon and herbs, roasted with seasonal vegetables for a vibrant, restaurant-quality. This mediterranean-inspired one pot ready in about 43 minutes pairs chicken thighs, large, zested and juiced lemon, olive oil 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

• 1.5 lbs chicken thighs
• 1 large, zested and juiced lemon
• 3 tbsp olive oil
• 4 cloves, minced garlic
• 1 tsp dried thyme
• 2 medium, sliced 1/2-inch thick zucchini
• 1, sliced 1/2-inch thick red bell pepper
• 1 medium, cut into 1-inch wedges red onion
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 425°F (220°C). Pat chicken thighs dry with paper towels, then rub with 1 tbsp olive oil, lemon zest, 1 tsp lemon juice, salt, and black pepper.
2. Step 2: In a small bowl, whisk remaining 2 tbsp olive oil, 3 tbsp lemon juice, minced garlic, and dried thyme. Toss zucchini, bell pepper, and red onion in this mixture until evenly coated, then spread on a parchment-lined baking sheet.
3. Step 3: Place chicken thighs on top of vegetables, skin-side up. Roast for 25-30 minutes until chicken reaches 165°F (74°C) internally and vegetables are tender with caramelized edges.