Sheet Pan Lemon-Herb Roasted Chicken with Root Vegetables

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

Juicy roasted chicken thighs infused with lemon and herbs, served alongside caramelized root vegetables all cooked on one pan for easy cleanup. This Mediterranean-inspired Easter recipe, ready in about 55 minutes, pairs bone-in chicken thighs, lemon juice, olive oil 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.

Ingredients

• 6 (about 2 lbs) bone-in chicken thighs
• 3 tbsp lemon juice
• 3 tbsp olive oil
• 4, minced garlic cloves
• 1 tbsp, chopped fresh rosemary
• 1 tbsp, chopped fresh thyme
• 3 medium, peeled and cut into 1-inch pieces carrots
• 2 medium, peeled and cut into 1-inch pieces parsnips
• 1 large, cut into wedges red onion
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 425°F (220°C). In a small bowl, whisk together 3 tbsp olive oil, 3 tbsp lemon juice, 4 minced garlic cloves, 1 tbsp chopped rosemary, 1 tbsp chopped thyme, 1 tsp salt, and 1/2 tsp black pepper.
2. Step 2: Place 6 bone-in chicken thighs in a large bowl and pour half of the lemon-herb marinade over them. Toss to coat and set aside.
3. Step 3: On a large sheet pan, spread 3 chopped carrots, 2 chopped parsnips, and 1 large cut red onion. Drizzle remaining marinade over the vegetables and toss to coat.
4. Step 4: Nestle the marinated chicken thighs on top of the vegetables on the sheet pan.
5. Step 5: Roast in the preheated oven for 35-40 minutes, turning vegetables halfway through, until chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender and caramelized.
6. Step 6: Remove from oven and let rest for 5 minutes before serving warm.