Lemon-Dusted Chicken Thighs with Roasted Root Vegetables

By AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

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 developed and reviewed.

Juicy chicken thighs baked with garlic and lemon zest, paired with caramelized carrots and parsnips for a comforting weeknight meal. This American-inspired sheet-pan recipe, ready in about 40 minutes, pairs chicken thighs, olive oil, lemon 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: 25 min Serves 4 American cuisine 420 cal/serving

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Ingredients

1.5 pounds chicken thighs
3 tablespoons olive oil
1 lemon
4 cloves garlic
8 ounces carrots
8 ounces parsnips
1 teaspoon dried thyme
1 teaspoon kosher salt
1/2 teaspoon black pepper

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Instructions

Step 1: Preheat oven to 425°F. Pat chicken thighs dry with paper towels, then rub with 2 tablespoons olive oil, 1 teaspoon lemon zest, and 1/2 teaspoon each salt and pepper.
Step 2: Thinly slice 1 lemon into rounds and mince 4 garlic cloves. Toss carrots and parsnips with remaining 1 tablespoon olive oil, 1 teaspoon thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper on a sheet pan.
Step 3: Arrange chicken thighs and lemon slices on the sheet pan with vegetables. Bake for 25 minutes until chicken reaches 165°F internally and vegetables are tender and golden at edges.