Baked Lemon-Garlic Chicken with Spring Vegetables

By AislePrompt Editorial · ·

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 drafted and published.

Tender chicken thighs roasted with bright lemon and garlic, served alongside a medley of spring vegetables. This Mediterranean-inspired Easter recipe, ready in about 55 minutes, pairs bone-in chicken thighs, lemon, 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.

Prep: 15 min Cook: 40 min Serves 4 Mediterranean cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. In a large bowl, whisk together 3 tbsp olive oil, juice and zest of 1 large lemon, 4 minced garlic cloves, 2 tsp chopped fresh thyme, 1 tsp salt, and 1/2 tsp black pepper.
  2. Step 2: Add 6 bone-in chicken thighs to the bowl and toss well to coat all pieces evenly with the marinade.
  3. Step 3: In a large ovenproof skillet or baking dish, arrange 12 halved baby carrots, 1 lb halved new potatoes, and 1 lb trimmed asparagus cut into 2-inch pieces. Pour 1/2 cup chicken broth over the vegetables.
  4. Step 4: Place the marinated chicken thighs skin side up on top of the vegetables. Roast uncovered in the preheated oven for 35-40 minutes, until chicken skin is golden and crispy and vegetables are tender.
  5. Step 5: Remove from oven and let rest for 5 minutes before serving, spooning pan juices over chicken and vegetables.

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