Citrus-Glazed Chicken with Roasted Root Vegetables

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

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.

Juicy chicken thighs glazed with lemon and herbs, roasted with sweet potatoes and carrots for a vibrant, nutrient-packed meal that supports balanced energy levels. This Mediterranean-inspired Whole30 recipe (gluten-free, dairy-free), ready in about 55 minutes, pairs chicken thighs, sweet potatoes, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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 380 cal/serving

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Ingredients

1.5 lbs bone-in, skin-on chicken thighs
2 medium, peeled and diced into 1-inch cubes sweet potatoes
3 medium, peeled and sliced into 1/2-inch rounds carrots
2 tbsp olive oil
1, zested and juiced lemon
3 cloves, minced garlic
1 tsp dried thyme
1/2 tsp sea salt
1/4 tsp black pepper

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Instructions

Step 1: Preheat oven to 400°F (200°C). Place sweet potatoes and carrots in a large bowl, drizzle with 1 tbsp olive oil, and season with 1/4 tsp sea salt and 1/8 tsp black pepper. Toss until evenly coated, then spread on a parchment-lined baking sheet.
Step 2: In a small bowl, whisk together remaining 1 tbsp olive oil, lemon zest, lemon juice, minced garlic, thyme, 1/4 tsp sea salt, and 1/8 tsp black pepper.
Step 3: Pat chicken thighs dry with paper towels, then rub the citrus-herb mixture evenly over all sides. Place chicken on top of vegetables on the baking sheet.
Step 4: Roast for 35-40 minutes until chicken reaches 165°F internally and vegetables are tender with golden edges, flipping halfway through.