This one-pan meal brings together bone-in chicken thighs with a colorful mix of zucchini, red bell pepper, and cherry tomatoes, all roasted together until the vegetables caramelize at the edges and the chicken turns deep golden. Bright lemon juice, zest, and thin lemon rounds add a fresh citrus lift, while garlic-infused olive oil, oregano, and thyme build layers of savory flavor without much fuss. Everything cooks on a single sheet pan, so the vegetables soak up all those herby, garlicky pan juices as they roast alongside the chicken. A scatter of fresh parsley at the end keeps things bright and simple. It's an easy, produce-forward dinner built around lean protein, vegetables, and olive oil, making it a natural fit for a Mediterranean-style way of eating. Serve it straight from the pan for an easy weeknight dinner that still feels a little special.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Preheat the oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper or foil.
In a small bowl, whisk together the garlic-infused olive oil, lemon juice, lemon zest, oregano, thyme, sea salt, and black pepper until combined.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
