Baked Lemon-Garlic Chicken with Roasted Vegetables

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

Juicy chicken thighs seasoned with lemon and garlic, baked alongside a medley of tender roasted vegetables. This Brazilian recipe, ready in about 55 minutes, pairs bone-in chicken thighs, lemon juice, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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

• 4 pieces bone-in chicken thighs
• 3 tbsp lemon juice
• 4 garlic cloves, minced
• 3 tbsp olive oil
• 1 tsp dried oregano
• 2 medium carrots, peeled and cut into 1-inch pieces
• 1 large red bell pepper, cut into 1-inch pieces
• 1 medium zucchini, sliced into 1/2-inch rounds
• 1 1/2 tsp salt
• 1 tsp black pepper

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Preheat the oven to 425°F. In a bowl, combine 3 tbsp lemon juice, 4 minced garlic cloves, 3 tbsp olive oil, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper to create the marinade.
2. Step 2: Toss 4 bone-in chicken thighs in the marinade, coating evenly, and let rest for 10 minutes while preparing vegetables.
3. Step 3: Spread 2 peeled and cut carrots, 1 large diced red bell pepper, and 1 sliced zucchini on a rimmed baking sheet. Drizzle with 1/2 tsp salt and 1/2 tsp black pepper, then toss with 1 tbsp olive oil.
4. Step 4: Arrange the marinated chicken thighs on top of the vegetables and bake for 35-40 minutes until the internal temperature of the chicken reaches 165°F and the vegetables are tender and caramelized around the edges.
5. Step 5: Remove from oven, let rest for 5 minutes, and serve the chicken with the roasted vegetables.