Sheet Pan Roasted Lemon-Garlic Chicken with Spring Vegetables

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

Juicy chicken thighs roasted with bright lemon and garlic, served alongside tender spring vegetables for a balanced one-pan meal. This Mediterranean-inspired Easter recipe, ready in about 55 minutes, pairs bone-in chicken thighs, olive oil, garlic cloves 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

• 6 pieces bone-in chicken thighs
• 3 tbsp olive oil
• 4 cloves, minced garlic cloves
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 1 tbsp fresh thyme leaves
• 1 1/2 tsp salt
• 1 tsp black pepper
• 10 oz baby carrots
• 1 bunch (about 12 spears), trimmed asparagus
• 1 medium, cut into wedges red onion

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. In a large bowl, combine 3 tbsp olive oil, 4 minced garlic cloves, 1 tbsp lemon zest, 2 tbsp lemon juice, 1 tbsp fresh thyme leaves, 1 1/2 tsp salt, and 1 tsp black pepper. Whisk well to create the marinade.
2. Step 2: Add 6 bone-in chicken thighs to the marinade, turning to coat fully. Let them marinate for 15 minutes at room temperature.
3. Step 3: Arrange 10 oz baby carrots, 1 bunch trimmed asparagus, and 1 medium red onion cut into wedges on a large rimmed baking sheet. Drizzle with a little olive oil and sprinkle with a pinch of salt.
4. Step 4: Place the marinated chicken thighs skin-side up on top of the vegetables. Roast in the preheated oven for 30-35 minutes, until the chicken skin is crispy and an instant-read thermometer inserted into the thickest part reads 165°F.
5. Step 5: Remove from oven and let rest for 5 minutes before serving the chicken alongside the roasted vegetables.