Herb-Roasted Chicken Thighs with Lemon and Dill

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

Juicy chicken thighs coated in a fragrant blend of fresh herbs and lemon, roasted until golden with tender seasonal vegetables for a simple yet impressive weeknight dinner. This American chicken recipe, ready in about 55 minutes, pairs chicken thighs, olive oil, and lemon juice 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 "Build a week of meals around this recipe" 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

• 8 bone-in chicken thighs, skin-on (about 2 lbs)
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh dill, chopped
• 2 garlic cloves, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 lemon slices, thinly sliced
• 2 cups (carrots chopped vegetables, broccoli, bell peppers)

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Instructions

1. Step 1: Preheat oven to 400°F. Pat chicken thighs dry with paper towels, then rub with 3 tbsp olive oil, 2 tbsp lemon juice, 1 tbsp chopped thyme, 1 tbsp chopped rosemary, 1 tbsp chopped dill, 2 minced garlic cloves, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Step 2: Place chicken thighs skin-side up in a large baking dish, arranging lemon slices and chopped vegetables around them.
3. Step 3: Roast for 35-40 minutes, until chicken reaches 165°F internally and vegetables are tender, basting occasionally with pan juices.