Pan-Seared Chicken Thighs with Roasted Garlic and Roasted Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-08-02 · Updated 2026-08-02

Juicy pan-seared chicken thighs paired with a medley of roasted garlic-infused vegetables make a hearty Whole30-compliant dinner. This Whole30 recipe, ready in about 50 minutes, pairs bone-in, skin-on chicken thighs, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Ingredients

• 4 pieces (about 1.5 lbs) bone-in, skin-on chicken thighs
• 3 tbsp olive oil
• 6 cloves, peeled and halved garlic cloves
• 3 medium, peeled and cut into 1-inch chunks carrots
• 2 medium, sliced into 1/2-inch rounds zucchini
• 1 large, cut into 1-inch pieces red bell pepper
• 1 tbsp leaves fresh thyme
• 1 1/2 tsp, divided salt
• 1 tsp, divided black pepper
• 1 tbsp, freshly squeezed lemon juice

Instructions

1. Step 1: Preheat your oven to 425°F. Toss 3 peeled and halved garlic cloves, 3 peeled and chopped carrots, 2 sliced zucchini, and 1 chopped red bell pepper with 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp fresh thyme leaves. Spread evenly on a rimmed baking sheet and roast for 25 minutes until tender and lightly caramelized.
2. Step 2: While vegetables roast, pat dry 4 bone-in, skin-on chicken thighs with paper towels. Season both sides with 1/2 tsp salt and 1/2 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
3. Step 3: Place chicken thighs skin-side down in the skillet and cook without moving for 6-7 minutes until the skin is golden brown and crisp. Flip and cook for another 5-6 minutes until internal temperature reaches 165°F.
4. Step 4: Remove chicken from the skillet and rest for 5 minutes. Squeeze 1 tbsp fresh lemon juice over the chicken and roasted vegetables. Serve chicken atop the roasted vegetable medley with the remaining roasted garlic cloves spread on the side for a mellow, sweet garlic flavor.