Roasted Lemon-Garlic Chicken with Spring Vegetables

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

Juicy roasted chicken thighs infused with lemon and garlic, served alongside tender spring vegetables tossed in fresh herbs. This Mediterranean-inspired Mother’s Day recipe (gluten free), ready in about 55 minutes, pairs bone-in chicken thighs, fresh 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 weekly meal plan and pairs well with rice, quinoa, or a quick 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

• 6 pieces bone-in chicken thighs
• 3 tbsp fresh lemon juice
• 6 cloves, minced garlic cloves
• 4 tbsp olive oil
• 2 tbsp, chopped fresh thyme
• 12 oz, trimmed baby carrots
• 1 lb, trimmed and cut into 2-inch pieces asparagus spears
• 1 1/2 tsp salt
• 1 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, combine 3 tbsp fresh lemon juice, 4 tbsp olive oil, 6 minced garlic cloves, 2 tbsp chopped fresh thyme, 1 1/2 tsp salt, and 1 tsp black pepper. Add 6 bone-in chicken thighs and toss to coat evenly.
2. Step 2: Arrange the chicken thighs skin-side up on a rimmed baking sheet. Scatter 12 oz baby carrots and 1 lb asparagus pieces around the chicken. Pour any remaining marinade over the vegetables.
3. Step 3: Roast in the oven for 35-40 minutes until the chicken skin is golden and crisp, and the vegetables are tender, testing doneness by piercing the thickest part of chicken to ensure juices run clear.