Baked Chicken Thighs With Summer Vegetables

Name: Baked Chicken Thighs With Summer Vegetables
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 1 pound baby potatoes (halved); 8 ounces cherry tomatoes; 2 medium zucchini (about 14 ounces (400 g), sliced into ½ inch thick slices); 4 to 6 fresh thyme (or lemon thyme sprigs); ½ teaspoon fine sea salt; 6 medium bone in skin on chicken thighs (about 2 pounds (900 g)); 2 tablespoons olive oil; 2 tablespoons fresh lemon juice (from about 1 medium lemon); 2 large cloves garlic (minced); 1 teaspoon smoked paprika; 1 teaspoon dried oregano; ½ teaspoon ground black pepper; ½ teaspoon fine sea salt

Rate Recipe Leave a Comment

Jump to Recipe

By: Diana Published on June 27, 2026

This post may contain affiliate links. Please read my disclosure policy.

These baked chicken thighs with summer vegetables take about 15 minutes to prep, then the oven does the rest. The chicken roasts over potatoes, zucchini, and cherry tomatoes until the skin turns golden, the potatoes soak up the garlic-thyme drippings, and the tomatoes burst into a light lemony sauce.

Baked chicken thighs with potatoes, zucchini, tomatoes, and thyme in a white baking dish.

A One-Pan Summer Chicken Dinner

I love this recipe so much because it is a full meal, and the prep time is only about 15 minutes. I can get everything into the baking dish quickly, then either cover it and refrigerate it overnight to bake the next day, or put it straight into the oven for dinner.

The potatoes sit underneath the chicken and soften in all of those lemony, garlicky drippings. The zucchini softens too, but still keeps a nice bite, and the tomatoes burst into the sauce at the bottom of the pan. The chicken turns tender, and the skin gets golden and crisp around the edges.

If you prep it ahead, keep the dish covered in the fridge and bake it within 24 hours. The vegetables may release a little liquid as they sit, but that just becomes part of the pan sauce once everything roasts.

Baked chicken thighs with golden skin over zucchini, potatoes, and burst cherry tomatoes

A Few Ingredient Notes

Ingredients for baked chicken thighs with summer vegetables, including chicken thighs, potatoes, zucchini, tomatoes, lemon, garlic, thyme, olive oil, and seasonings.

Chicken thighs: Bone-in, skin-on thighs are inexpensive, stay juicy during the longer bake time, and brown better than boneless or skinless thighs.
Baby potatoes: Halve small potatoes, and quarter any that are larger than bite size.
Zucchini: Slice it about ½ inch thick so it softens without disappearing into the pan juices.
Cherry tomatoes: Leave them whole so they burst slowly as they bake.
Thyme: Fresh thyme sprigs season the vegetables as they roast.
Lemon juice: It keeps the pan juices bright and balances the richness of the chicken.

Overhead view of baked chicken thighs with zucchini, potatoes, tomatoes, and thyme in a white baking dish.

Bake Time and Doneness

Bake the chicken thighs at 375°F/190°C for about 45 minutes. The exact time depends on the size of the thighs and how deep the vegetables are in the dish.

Use an instant-read thermometer in the thickest part of the thigh, avoiding the bone. The chicken should reach at least 165°F/74°C, and the potatoes should be fork-tender. For the best dark meat texture, cook bone-in thighs closer to 180°F to 185°F/82°C to 85°C

Variations

You can adjust the vegetables and herbs without changing the basic method too much.

Use yellow squash instead of zucchini, small red or gold potatoes instead of baby potatoes, or grape tomatoes instead of cherry tomatoes. Rosemary can stand in for thyme. Red onion wedges or large pieces of bell pepper can go in with the vegetables.

If You Want to Use Boneless Thighs

Boneless thighs cook faster than bone-in thighs, so the potatoes need a head start. Bake the potatoes and tomatoes for about 15 minutes first, then add the zucchini and boneless thighs. Start checking the chicken around 20 minutes after adding it.

What to Serve With the Pan Juices

This recipe already has chicken, potatoes, and vegetables, so it does not need much on the side. Crusty bread is the best option if you want something for the sauce. Rice, couscous, a simple green salad, cucumber salad, extra lemon wedges, or plain Greek yogurt also work well.

A serving of baked chicken thigh with roasted potatoes, zucchini, and tomatoes on a plate.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Spoon a little of the pan juice over the vegetables before reheating so they do not dry out.

For the best texture, reheat the chicken skin side up in a 350°F oven or air fryer until warmed through. The microwave works too, but the skin will soften.

More Chicken Thigh Dinners to Try

I have been sharing recipes online for 14 years now, and I have made a lot of chicken and potato dinners over the years. My Greek Lemon Chicken and Potatoes uses a slightly different method that makes the potatoes almost melt into that classic Greek lemony potato texture.

I also have these One Pan Baked Chicken Thighs with Potatoes, which is a fun variation with a mayo-Dijon seasoning and a parmesan topping. And for something lighter and more summery, my Greek Sheet Pan Chicken skips the potatoes and bakes bone-in chicken thighs with Kalamata olives and feta.