Aviation Association Lemon-Herb Chicken

By AislePrompt Editorial · Published 2026-04-16 · Updated 2026-04-16

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.

Succulent chicken thighs baked with fresh herbs and lemon, served with roasted root vegetables. This American-inspired one-pot recipe, ready in about 50 minutes, pairs chicken thighs, lemon, fresh thyme for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 2, 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.

Prep: 15 min Cook: 35 min Serves 2 American cuisine 520 cal/serving

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Ingredients

12 oz chicken thighs
1 medium lemon
2 tbsp fresh thyme
3 tbsp olive oil
12 oz carrots
8 oz parsnips
3 cloves garlic
1/2 tsp salt
1/4 tsp black pepper

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Instructions

Step 1: Preheat oven to 400°F (200°C). Pat chicken thighs dry with paper towels and season with 1/2 tsp salt and 1/4 tsp black pepper.
Step 2: Zest 1 lemon and slice it into thin wedges. Finely chop 2 tbsp fresh thyme leaves. Place chicken in a single layer in a baking dish, then scatter lemon wedges and 3 minced garlic cloves around the chicken.
Step 3: Drizzle with 3 tbsp olive oil and sprinkle with lemon zest and chopped thyme. Toss 12 oz sliced carrots and 8 oz peeled parsnips with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper, then arrange around chicken.
Step 4: Roast for 30-35 minutes until chicken reaches 165°F (74°C) internally and vegetables are tender when pierced with a fork.