One-Pan Baked Lemon-Garlic Chicken with Roasted Vegetables
Juicy chicken thighs baked with a bright lemon-garlic marinade, surrounded by tender roasted carrots and potatoes for a wholesome, easy dinner. This mediterranean-inspired chicken ready in about 55 minutes pairs (about 2 lbs) bone-in chicken thighs, halved baby potatoes, fresh lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 chicken thighs
- 4 medium, peeled and cut into 2-inch sticks carrots
- 1 lb, halved baby potatoes
- 1/4 cup fresh lemon juice
- 3 tbsp olive oil
- 4 large, minced garlic cloves
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 1/2 tsp salt
- 1 tsp black pepper
- 2 tbsp chopped, for garnish fresh parsley
Instructions
- Step 1: Preheat oven to 425°F. In a large bowl, whisk together 1/4 cup lemon juice, 3 tbsp olive oil, 4 minced garlic cloves, 1 tsp dried thyme, 1 tsp dried oregano, 1 1/2 tsp salt, and 1 tsp black pepper until well combined.
- Step 2: Add 6 bone-in chicken thighs, 4 chopped carrots, and 1 lb halved baby potatoes to the bowl. Toss everything until the chicken and vegetables are evenly coated with the lemon-garlic mixture.
- Step 3: Arrange the chicken and vegetables in a single layer on a large rimmed baking sheet. Bake uncovered for 35-40 minutes until the chicken reaches an internal temperature of 165°F and vegetables are tender and golden.
- Step 4: Remove from oven, sprinkle 2 tbsp chopped fresh parsley over the chicken and vegetables, and serve immediately.
Frequently asked questions
How long does One-Pan Baked Lemon-Garlic Chicken with Roasted Vegetables take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pan Baked Lemon-Garlic Chicken with Roasted Vegetables?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep halved baby potatoes from drying out.
Can I substitute ingredients in One-Pan Baked Lemon-Garlic Chicken with Roasted Vegetables?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pan Baked Lemon-Garlic Chicken with Roasted Vegetables for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with One-Pan Baked Lemon-Garlic Chicken with Roasted Vegetables?
Mediterranean chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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