Baked Lemon-Herb Chicken with Roasted Vegetables

By · Reviewed by AislePrompt Editorial · ·

Juicy baked chicken thighs marinated in lemon juice and fresh herbs, served alongside caramelized roasted carrots and potatoes. This mediterranean-inspired chicken ready in about 60 minutes pairs (about 2 lbs) bone-in chicken thighs, lemon juice, olive oil 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: 20 min Cook: 40 min Serves 4 Mediterranean cuisine 420 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. In a large bowl, whisk together 1/4 cup lemon juice, 3 tbsp olive oil, 1 tbsp chopped rosemary, 1 tbsp chopped thyme, and 3 minced garlic cloves.
  2. Step 2: Add 6 bone-in chicken thighs to the marinade and toss to coat. Let marinate at room temperature for 15 minutes.
  3. Step 3: On a large baking sheet, arrange 4 peeled and cut carrots and 1 lb halved baby potatoes. Drizzle with 1 tbsp olive oil, season with 1 tsp salt and 1/2 tsp black pepper, and toss to coat.
  4. Step 4: Nestle the marinated chicken thighs among the vegetables on the baking sheet.
  5. Step 5: Bake for 35-40 minutes until chicken reaches an internal temperature of 165°F and vegetables are tender and lightly caramelized.
  6. Step 6: Remove from oven, let rest 5 minutes, then serve warm with pan juices spooned over.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Frequently asked questions

How long does Baked Lemon-Herb Chicken with Roasted Vegetables take to make?

Total time is about 60 minutes (20 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Lemon-Herb Chicken with Roasted Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep lemon juice from drying out.

Can I substitute ingredients in Baked Lemon-Herb Chicken with Roasted Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Lemon-Herb Chicken with Roasted Vegetables for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Baked Lemon-Herb Chicken with Roasted Vegetables?

Mediterranean chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes