Rosemary Garlic Lemon Roasted Chicken and Veggies

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 developed and reviewed.

A simple, flavorful sheet pan dinner featuring juicy chicken thighs and a medley of roasted vegetables, all infused with rosemary and lemon. This Mediterranean-inspired sheet-pan recipe, ready in about 35 minutes, pairs boneless skinless chicken thighs, olive oil, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, 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: 10 min Cook: 25 min Serves 2 Mediterranean cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper. Place 6 boneless skinless chicken thighs on sheet, then drizzle with 2 tbsp olive oil and season with 1/2 tsp salt and 1/4 tsp black pepper.
  2. Step 2: Scatter 2 medium carrots (cut into 1-inch pieces), 1 cup broccoli florets, and 1/2 medium red onion (cut into wedges) around chicken on baking sheet.
  3. Step 3: Mix 3 minced garlic cloves and 1 tbsp chopped fresh rosemary in small bowl, then rub mixture over chicken and vegetables, arranging 1 lemon (thinly sliced) over the top.
  4. Step 4: Roast in preheated oven for 25-30 minutes until chicken reaches 165°F internal temperature and vegetables are tender with golden edges.
  5. Step 5: Remove from oven, let rest for 5 minutes, then serve with extra lemon wedges.

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