Sheet Pan Lemon-Thyme Chicken with Roasted Potatoes and Carrots

By AislePrompt Editorial · Published 2026-04-17 · Updated 2026-04-17

Juicy chicken thighs roasted with potatoes and carrots in a tangy lemon-thyme marinade, finished with a golden crust. This American-inspired sheet-pan recipe, ready in about 55 minutes, pairs bone-in, skin-on chicken thighs, potatoes, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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

• 4 (1.5 lbs) bone-in, skin-on chicken thighs
• 12 oz, peeled and cubed 1-inch potatoes
• 4 oz, peeled and cut 1-inch carrots
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tbsp fresh thyme leaves
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 425°F (220°C). In a large bowl, combine 4 bone-in, skin-on chicken thighs, 3 tbsp olive oil, 2 tbsp lemon juice, 1 tbsp fresh thyme leaves, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Toss until evenly coated.
2. Step 2: Add 12 oz peeled and cubed potatoes and 4 oz peeled and cut carrots to the bowl, and toss until vegetables are fully coated with the marinade.
3. Step 3: Transfer mixture to a large rimmed baking sheet in a single layer. Bake for 35-40 minutes, flipping chicken halfway through, until chicken reaches 165°F (74°C) internally and vegetables are tender when pierced with a fork.