Lemon-Garlic Roasted Chicken Thighs with Roasted Vegetables

By AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

Juicy chicken thighs roasted with zesty lemon and garlic, paired with a medley of caramelized root vegetables. This Mediterranean-inspired chicken recipe, ready in about 55 minutes, pairs bone-in, skin-on chicken thighs, lemon juice, lemon zest 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.

Ingredients

• 6 pieces (about 2 lbs) bone-in, skin-on chicken thighs
• 3 tbsp lemon juice
• 1 tbsp lemon zest
• 5 minced garlic cloves
• 4 tbsp olive oil
• 1 tbsp chopped fresh thyme
• 1 1/2 tsp salt
• 1 tsp black pepper
• 3 large peeled and cut into 1-inch pieces carrots
• 3 peeled and cut into 1-inch pieces parsnips
• 1 large cut into wedges red onion
• 1 lb halved baby potatoes

The roasting pan we’d use for this → Best Roasting Pans for 2026: Racks, Handles & Sizes for the Holiday Bird

Instructions

1. Step 1: Preheat oven to 425°F (220°C). In a large bowl, whisk together 3 tbsp lemon juice, 1 tbsp lemon zest, 5 minced garlic cloves, 4 tbsp olive oil, 1 tbsp chopped fresh thyme, 1 1/2 tsp salt, and 1 tsp black pepper.
2. Step 2: Add 6 chicken thighs to the bowl and toss to coat evenly with the lemon-garlic marinade. Set aside.
3. Step 3: In a large roasting pan, combine 3 large peeled and chopped carrots, 3 peeled parsnips chopped, 1 large red onion cut into wedges, and 1 lb halved baby potatoes. Drizzle with 1 tbsp olive oil and season lightly with salt and pepper; toss to coat.
4. Step 4: Nestle the marinated chicken thighs skin-side up on top of the vegetables in the roasting pan.
5. Step 5: Roast in the preheated oven for 35-40 minutes, or until the chicken skin is golden and crispy and the internal temperature registers 165°F (74°C) and the vegetables are tender and caramelized.
6. Step 6: Remove from oven and let rest for 5 minutes before serving.