Baked Lemon-Garlic Chicken Thighs with Roasted Vegetables

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

Juicy chicken thighs baked with bright lemon and garlic flavors, paired with tender roasted vegetables for a wholesome meal. This Mediterranean-inspired Easter recipe, ready in about 55 minutes, pairs bone-in chicken thighs, lemon juice, garlic cloves 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

• 6 pieces (about 2 lbs) bone-in chicken thighs
• 3 tbsp lemon juice
• 5 cloves, minced garlic cloves
• 4 tbsp olive oil
• 1 tsp dried oregano
• 1 1/2 tsp salt
• 1 tsp black pepper
• 3 medium, peeled and cut into 1-inch chunks carrots
• 1 large, sliced into strips red bell pepper
• 1 medium, cut into wedges red onion
• 2 tbsp, chopped for garnish fresh parsley

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Instructions

1. Step 1: Preheat oven to 400°F. In a large bowl, combine 3 tbsp lemon juice, 5 minced garlic cloves, 4 tbsp olive oil, 1 tsp dried oregano, 1 1/2 tsp salt, and 1 tsp black pepper. Add 6 bone-in chicken thighs and toss to coat thoroughly.
2. Step 2: Arrange the coated chicken thighs on a large rimmed baking sheet. In the same bowl, add 3 chopped carrots, 1 sliced red bell pepper, and 1 wedged red onion. Toss vegetables with any remaining marinade, then spread around the chicken on the baking sheet.
3. Step 3: Bake for 35-40 minutes until chicken reaches an internal temperature of 165°F and vegetables are tender and caramelized. Remove from oven and sprinkle with 2 tbsp chopped fresh parsley before serving.