Pan-Seared Lemon Garlic Chicken Thighs with Roasted Root Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy chicken thighs pan-seared with bright lemon and garlic flavors, served alongside tender roasted carrots and parsnips. This Mediterranean-inspired paleo recipe (gluten free), ready in about 55 minutes, pairs bone-in chicken thighs, lemon juice, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a paleo week and pairs well with roasted root vegetables or a leafy 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 Mediterranean cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat the oven to 425°F. Toss 3 medium peeled and chunked carrots and 2 medium peeled and chunked parsnips with 1 tbsp olive oil, 1/2 tsp sea salt, and 1 tbsp fresh thyme leaves on a baking sheet. Roast for 25-30 minutes until tender and caramelized.
  2. Step 2: While vegetables roast, pat dry 4 bone-in chicken thighs and season with 1/2 tsp sea salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat.
  3. Step 3: Add chicken thighs skin-side down and sear for 6-7 minutes until golden and crispy. Flip thighs, add 4 minced garlic cloves, and cook for 2 minutes until fragrant.
  4. Step 4: Pour 2 tbsp lemon juice and 1/4 cup water into the skillet, reduce heat to medium, and cover. Simmer for 8-10 minutes until chicken is cooked through and the sauce slightly thickens.
  5. Step 5: Serve the chicken thighs hot with the roasted carrots and parsnips on the side, spooning pan sauce over the top.

Frequently asked questions

How long does Pan-Seared Lemon Garlic Chicken Thighs with Roasted Root 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 Pan-Seared Lemon Garlic Chicken Thighs with Roasted Root 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 bone-in chicken thighs from drying out.

Can I substitute ingredients in Pan-Seared Lemon Garlic Chicken Thighs with Roasted Root 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 Pan-Seared Lemon Garlic Chicken Thighs with Roasted Root 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.

Is Pan-Seared Lemon Garlic Chicken Thighs with Roasted Root Vegetables paleo?

Yes — this recipe is tagged paleo, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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