Roasted Lemon-Garlic Herb Chicken with Root Vegetables

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

Juicy roasted chicken infused with fresh lemon and garlic, served alongside caramelized root vegetables for a wholesome dinner. This American-inspired Mother’s Day recipe, ready in about 55 minutes, pairs bone-in, skin-on chicken thighs, lemon, zested and juiced, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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, skin-on chicken thighs
• 1 large lemon lemon, zested and juiced
• 4 garlic cloves, minced
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• 3 tbsp olive oil
• 3 medium carrots, peeled and cut into 1-inch pieces
• 2 medium parsnips, peeled and cut into 1-inch pieces
• 1 large red onion, cut into wedges
• 1 1/2 tsp salt
• 1 tsp black pepper, freshly ground

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Instructions

1. Step 1: Preheat oven to 425°F. In a small bowl, whisk together zest and juice of 1 large lemon, 4 minced garlic cloves, 3 tbsp olive oil, 2 tbsp chopped rosemary, 2 tbsp chopped thyme, 1 tsp freshly ground black pepper, and 1 1/2 tsp salt.
2. Step 2: Pat 6 bone-in, skin-on chicken thighs dry with paper towels, then rub the lemon-garlic herb mixture evenly over each piece, including under the skin.
3. Step 3: In a large roasting pan, toss 3 peeled and chopped carrots, 2 peeled and chopped parsnips, and 1 large red onion cut into wedges with a little olive oil and a pinch of salt and pepper.
4. Step 4: Arrange the chicken thighs skin-side up on top of the vegetables in a single layer.
5. Step 5: Roast in the preheated oven for 35-40 minutes, until the chicken skin is golden and crispy and an instant-read thermometer inserted into the thickest part reads 165°F.
6. Step 6: Let rest 5 minutes before serving the chicken with the caramelized root vegetables.