Sheet Pan Lemon-Pepper Chicken and Carrots

By AislePrompt Editorial · Published 2026-04-22 · Updated 2026-04-22

Juicy chicken thighs roasted with tender carrots and a bright lemon-pepper seasoning, all on one pan for effortless weeknight dining. This American-inspired sheet-pan recipe, ready in about 40 minutes, pairs chicken thighs, carrots, olive oil 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

• 1.5 lbs boneless, skinless chicken thighs
• 2 medium, peeled and cut into 1/2-inch coins carrots
• 1 tbsp olive oil
• 1 tsp lemon pepper seasoning
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Preheat oven to 425°F. Place chicken thighs in a single layer on a large rimmed baking sheet.
2. Step 2: Toss carrots with 1 tbsp olive oil, 1 tsp lemon pepper seasoning, 1/2 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper; spread evenly around chicken on the baking sheet.
3. Step 3: Bake for 25-30 minutes, flipping vegetables halfway, until chicken reaches 165°F internally and carrots are tender with golden edges.
4. Step 4: Garnish with 1/4 cup chopped fresh parsley before serving.