Description
A flavorful one-pan meal combining tender chicken thighs with caramelized vegetables, fragrant herbs, and bright lemon zest. Golden, healthy, and effortless—perfect for busy weeknights or casual family dinners.
Ingredients
2 lbs skinless, boneless chicken thighs
2 medium zucchini, sliced
2 bell peppers (any color), sliced
1 cup cherry tomatoes
1 medium red onion, cut into wedges
3 cloves garlic, minced
2 tbsp olive oil
1 tbsp dried thyme
1 tbsp dried rosemary
1 tbsp dried oregano
1 tsp paprika
Zest of 1 lemon
Salt and black pepper to taste
Optional: 1 carrot, sliced; 1 cup broccoli florets; 1 sweet potato, cubed
Instructions
Preheat oven to 400°F (200°C)
Place chicken thighs on a baking sheet; sprinkle thyme, rosemary, oregano, paprika, salt, and pepper
In a bowl, toss zucchini, bell peppers, cherry tomatoes, onion, garlic, and lemon zest with olive oil
Arrange vegetables around chicken, tucking garlic under chicken if desired
Bake for 35-40 minutes until chicken is golden and vegetables are tender
Let rest 5 minutes before serving
Notes
Chicken thighs can be bone-in for extra juiciness
Swap veggies based on season/seasonal availability
Add a splash of lemon juice just before serving for extra brightness
Store leftovers in an airtight container for 3-4 days
- Prep Time: 15
- Cook Time: 40
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving (~5 oz chicken + 1.5 cups veggies)
- Calories: 420
- Sugar: 4g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 3.5g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 36g
- Cholesterol: 120mg