One-Pan Garlic Lemon Chicken with Roasted Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

A vibrant and flavorful one-pan meal featuring tender chicken thighs roasted with garlic, lemon, and a medley of colorful vegetables for an easy, wholesome dinner. This mediterranean-inspired chicken ready in about 55 minutes pairs bone-in, skin-on chicken thighs, garlic cloves, lemon 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, skin-on chicken thighs
• 6 cloves, minced garlic cloves
• 1 large, zested and juiced lemon
• 12 oz, halved lengthwise baby carrots
• 1 medium, cut into 1-inch pieces red bell pepper
• 1 medium, sliced into 1/2-inch rounds zucchini
• 1 small, cut into wedges red onion
• 4 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp paprika
• 1 1/2 tsp, divided salt
• 1 tsp, divided black pepper
• 2 tbsp, chopped for garnish fresh parsley

Instructions

1. Step 1: Preheat your oven to 425°F (220°C). In a large bowl, combine 4 tbsp olive oil, 6 minced garlic cloves, zest and juice of 1 lemon, 1 tsp dried oregano, 1/2 tsp paprika, 1 tsp salt, and 1/2 tsp black pepper; whisk until well blended to create the marinade.
2. Step 2: Add 6 bone-in, skin-on chicken thighs to the marinade and toss to coat thoroughly. Then add 12 oz halved baby carrots, 1 medium red bell pepper cut into 1-inch pieces, 1 medium zucchini sliced into 1/2-inch rounds, and 1 small red onion cut into wedges. Toss all ingredients together until vegetables and chicken are evenly coated.
3. Step 3: Arrange the chicken thighs skin-side up in a single layer on a large rimmed baking sheet. Distribute the vegetables around the chicken evenly. Sprinkle the remaining 1/2 tsp salt and 1/2 tsp black pepper over the vegetables.
4. Step 4: Roast in the preheated oven for 35-40 minutes, or until the chicken skin is golden brown and crisp and the internal temperature reaches 165°F (75°C), stirring the vegetables halfway through cooking to ensure even roasting.
5. Step 5: Remove from oven and sprinkle with 2 tbsp chopped fresh parsley for a bright finish. Let rest for 5 minutes before serving to allow flavors to meld and juices to redistribute.