Roasted Lemon-Thyme Chicken with Spring Vegetables

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy roasted chicken thighs infused with fresh lemon and thyme, served alongside tender spring vegetables tossed in garlic butter. This Mediterranean-inspired Mother’s Day recipe, ready in about 55 minutes, pairs bone-in, skin-on chicken thighs, olive oil, fresh lemon juice 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 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.

Prep: 15 min Cook: 40 min Serves 4 Mediterranean cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat your oven to 425°F. In a large bowl, combine 3 tbsp olive oil, 2 tbsp fresh lemon juice, 1 tsp lemon zest, 2 tbsp fresh thyme leaves, 4 minced garlic cloves, 1 1/2 tsp salt, and 1 tsp black pepper. Add 6 bone-in, skin-on chicken thighs to the bowl and toss well to coat each piece evenly.
  2. Step 2: Arrange the marinated chicken thighs skin side up on a large rimmed baking sheet. Surround with 12 oz baby carrots and 12 oz trimmed asparagus spears. Dot the vegetables with 2 tbsp unsalted butter, cut into small pieces.
  3. Step 3: Roast everything in the preheated oven for 35-40 minutes, until the chicken skin is golden and crisp and an instant-read thermometer inserted in the thickest part reads 165°F. Vegetables should be tender and lightly caramelized. Remove from oven and let chicken rest for 5 minutes before serving.

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