Lemon-Garlic Roasted Chicken Thighs with Root Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

Juicy chicken thighs roasted with zesty lemon and garlic, paired with tender carrots and parsnips for a satisfying, one-pan meal. This mediterranean-inspired sheet pan ready in about 55 minutes pairs bone-in, skin-on chicken thighs, olive oil, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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

• 4 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 3 minced garlic cloves
• 1 thinly sliced lemon
• 1 lb halved baby potatoes
• 1 medium peeled and sliced carrot
• 1 medium peeled and sliced parsnip
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions

1. Step 1: Preheat oven to 425°F. Place chicken thighs in a single layer on a parchment-lined baking sheet. Drizzle with 1 tbsp olive oil, then season with 1/2 tsp salt and 1/4 tsp black pepper. Arrange lemon slices and minced garlic around the chicken.
2. Step 2: Toss baby potatoes, carrots, and parsnips with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and dried thyme. Spread vegetables evenly around the chicken on the baking sheet.
3. Step 3: Roast for 35-40 minutes until chicken skin is golden brown and vegetables are tender when pierced with a fork. Sprinkle with 2 tbsp fresh parsley before serving.