Pan-Seared Chicken Thighs with Roasted Carrot and Shallot Medley

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender pan-seared chicken thighs served alongside a sweet and savory roasted carrot and shallot medley, perfect for a Whole30 dinner. This American-inspired Whole30 recipe, ready in about 55 minutes, pairs bone-in, skin-on chicken thighs, carrots, shallots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, 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.

Prep: 15 min Cook: 40 min Serves 4 American cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Toss 5 medium peeled and 1-inch chunked carrots and 3 peeled, quartered shallots with 2 tbsp olive oil, 1 tsp sea salt, and 1/2 tsp black pepper on a rimmed baking sheet. Roast for 25 minutes until edges caramelize and vegetables are tender.
  2. Step 2: While vegetables roast, pat dry 4 bone-in, skin-on chicken thighs and season both sides evenly with 1/2 tsp sea salt, 1/2 tsp black pepper, and 1 tsp lemon zest. Heat 1 tbsp olive oil in a large skillet over medium-high heat.
  3. Step 3: Place chicken thighs skin-side down in the skillet and sear for 6-7 minutes until skin is deeply golden and crispy, then flip and cook an additional 5 minutes. Add 4 minced garlic cloves and 4 fresh thyme sprigs around chicken, then transfer skillet to the oven for 10 minutes to finish cooking through.
  4. Step 4: Remove chicken and vegetables from oven. Let chicken rest for 5 minutes before serving with the roasted carrot and shallot medley. Spoon any pan juices over chicken for added flavor.

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