Lemon-Herb Chicken Thighs with Roasted Carrots
A gentle, bloating-friendly dinner with tender chicken and sweet carrots, ideal for Whole30 resets. This American-inspired Whole30 recipe, ready in about 35 minutes, pairs Chicken thighs, Carrots, Lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, 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.
Ingredients
- 4 (bone-in, skin-on) Chicken thighs
- 12 ounces (julienned) Carrots
- 1 (sliced) Lemon
- 1 teaspoon dried Rosemary
- 2 tablespoons Olive oil
- 2 cloves (minced) Garlic
- 1/2 teaspoon Sea salt
- 1/4 teaspoon Black pepper
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Equipment for this recipe
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Instructions
- Step 1: Preheat oven to 400°F. Place 4 bone-in, skin-on chicken thighs on a baking sheet. Season with 1/2 teaspoon sea salt, 1/4 teaspoon black pepper, and 2 minced garlic cloves. Toss 12 ounces julienned carrots with 2 tablespoons olive oil, 1 teaspoon dried rosemary, and 1/2 teaspoon sea salt. Arrange around chicken.
- Step 2: Add 1 sliced lemon to the baking sheet. Roast 25-30 minutes until chicken reaches 165°F internally and carrots are tender with slightly caramelized edges—check by piercing carrots with a fork.
- Step 3: Let rest 5 minutes before serving. Chicken should be juicy, and carrots should be sweet and tender with no raw crunch.







