Sheet Pan Roasted Lemon-Garlic Chicken with Root Vegetables

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Juicy roasted chicken thighs infused with bright lemon and garlic flavors, cooked alongside tender root vegetables on a single sheet pan for easy cleanup. This Mediterranean-inspired low-carb recipe, ready in about 55 minutes, pairs bone-in, skin-on chicken thighs, carrots, parsnips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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, skin-on chicken thighs
• 4 medium, peeled and cut into 1-inch chunks carrots
• 3 medium, peeled and cut into 1-inch chunks parsnips
• 4 small, quartered red potatoes
• 4 tbsp olive oil
• 3 tbsp freshly squeezed lemon juice
• 5 minced garlic cloves
• 1 tsp dried thyme
• 2 tsp salt
• 1 tsp black pepper
• 2 tbsp chopped for garnish fresh parsley

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Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, combine 4 tbsp olive oil, 3 tbsp lemon juice, 5 minced garlic cloves, 1 tsp dried thyme, 2 tsp salt, and 1 tsp black pepper. Whisk to create a marinade.
2. Step 2: Add 6 bone-in, skin-on chicken thighs to the marinade, turning to coat evenly. In the same bowl, toss 4 peeled and 1-inch chunked carrots, 3 peeled and 1-inch chunked parsnips, and 4 quartered small red potatoes until coated.
3. Step 3: Arrange the chicken thighs skin-side up on a large rimmed baking sheet, spacing them evenly. Spread the coated vegetables around the chicken in a single layer.
4. Step 4: Roast in the preheated oven for 35-40 minutes until the chicken skin is golden brown and the internal temperature reaches 165°F, and vegetables are tender when pierced with a fork.
5. Step 5: Remove from oven and let rest for 5 minutes. Sprinkle 2 tbsp chopped fresh parsley over the chicken and vegetables before serving.