Sheet Pan Lemon-Glazed Chicken with Carrots and Potatoes

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.

Tender chicken thighs roasted with lemon-infused vegetables for a vibrant, one-pan. This American-inspired sheet-pan recipe, ready in about 50 minutes, pairs chicken thighs, carrots, Yukon Gold potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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: 35 min Serves 4 American cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Place chicken thighs skin-side up on a large rimmed baking sheet. Season with 1/2 tsp salt and 1/4 tsp black pepper.
  2. Step 2: Cut carrots into 1-inch pieces and potatoes into 1-inch chunks. Arrange around chicken on the sheet. Drizzle with 3 tbsp olive oil, then toss to coat evenly. Sprinkle with 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper.
  3. Step 3: Roast for 30-35 minutes, flipping chicken halfway and stirring vegetables once, until chicken reaches 165°F internal temperature and vegetables are tender.
  4. Step 4: While roasting, zest 1 tsp lemon and juice 2 tbsp lemon. Mince 4 garlic cloves and combine with zest and juice in a small bowl.
  5. Step 5: Remove sheet pan from oven, brush lemon-garlic mixture over chicken and vegetables, then return to oven for 5 more minutes until glaze bubbles and caramelizes.
  6. Step 6: Let rest 5 minutes before serving.

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