Pan-Seared Lemon Garlic Chicken Thighs with Roasted Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

Juicy chicken thighs pan-seared with lemon and garlic, served alongside a medley of roasted paleo-friendly vegetables. This Mediterranean-inspired paleo recipe (gluten free, whole30), ready in about 50 minutes, pairs bone-in, skin-on 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 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
• 2 tbsp lemon juice
• 4 cloves, minced garlic cloves
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 3 medium, peeled and cut into 1-inch pieces carrots
• 2 cups broccoli florets
• 1 medium, sliced into 1/2-inch rounds zucchini
• 1 tbsp fresh thyme leaves
• 1 tsp paprika

Instructions

1. Step 1: Preheat your oven to 425°F. In a large bowl, toss 3 peeled carrots cut into 1-inch pieces, 2 cups broccoli florets, and 1 sliced medium zucchini with 1 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp fresh thyme leaves. Spread vegetables evenly on a baking sheet and roast for 25 minutes until tender and slightly caramelized.
2. Step 2: While vegetables roast, pat dry 4 bone-in, skin-on chicken thighs with paper towels. Rub each thigh with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
3. Step 3: Add the chicken thighs skin-side down to the skillet and cook for 6-7 minutes until the skin is golden brown and crispy. Flip the thighs and add 4 minced garlic cloves and 2 tbsp lemon juice. Continue cooking for another 6-7 minutes until the internal temperature reaches 165°F and garlic is fragrant.
4. Step 4: Remove chicken from heat and let rest for 5 minutes. Serve the pan-seared lemon garlic chicken thighs alongside the roasted vegetables, spooning any pan juices over the top.