Sheet Pan Lemon-Garlic Roast Chicken with Root Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

Juicy roasted chicken thighs infused with bright lemon and garlic flavors, accompanied by tender, caramelized root vegetables. This mediterranean-inspired chicken ready in about 55 minutes pairs bone-in chicken thighs, large, zested and juiced lemon, minced 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 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 chicken thighs
• 1 large, zested and juiced lemon
• 6 minced garlic cloves
• 3 tbsp olive oil
• 3 large, peeled and cut into 1-inch chunks carrots
• 2 medium, peeled and cut into 1-inch chunks parsnips
• 1 large, cut into wedges red onion
• 2 tsp chopped fresh thyme
• 1 1/2 tsp salt
• 1 tsp freshly ground black pepper

Instructions

1. Step 1: Preheat your oven to 425°F (220°C). In a large bowl, combine 3 tbsp olive oil, 6 minced garlic cloves, the zest and juice of 1 large lemon, 2 tsp chopped fresh thyme, 1 1/2 tsp salt, and 1 tsp freshly ground black pepper. Stir well to create a marinade.
2. Step 2: Add 6 bone-in chicken thighs to the bowl and toss thoroughly to coat all pieces evenly with the lemon-garlic marinade. Let it marinate for 10 minutes at room temperature.
3. Step 3: On a large rimmed baking sheet, spread 3 large peeled and chopped carrots, 2 peeled parsnips cut into 1-inch chunks, and 1 large red onion cut into wedges. Drizzle with a little olive oil and season lightly with salt and pepper. Toss to coat.
4. Step 4: Arrange the marinated chicken thighs skin-side up on top of the vegetables in a single layer, making sure not to overcrowd the pan.
5. Step 5: Roast in the preheated oven for 35-40 minutes until the chicken skin is golden and crisp and the internal temperature reaches 165°F (74°C). The vegetables should be tender and caramelized around the edges.
6. Step 6: Remove from oven and let rest for 5 minutes before serving, spooning some of the pan juices over the chicken and vegetables.