Sheet Pan Roasted Lemon-Garlic Herb Chicken Thighs

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy chicken thighs roasted with fresh garlic, lemon, and herbs on a single sheet pan for a simple, flavorful dinner. This American-inspired low-carb recipe, ready in about 55 minutes, pairs bone-in, skin-on chicken thighs, lemon, garlic cloves 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 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.

Prep: 15 min Cook: 40 min Serves 4 American cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat your oven to 425°F. In a large bowl, combine 3 tbsp olive oil, minced 4 garlic cloves, zest and juice of 1 lemon, 2 tbsp chopped rosemary, 1 tbsp chopped thyme, 1 tsp kosher salt, and 1/2 tsp black pepper. Stir until well mixed.
  2. Step 2: Add 6 bone-in, skin-on chicken thighs to the bowl and toss to coat evenly with the lemon-herb marinade. Let sit for 10 minutes at room temperature.
  3. Step 3: On a sheet pan, arrange 12 halved baby red potatoes and 1 cup baby carrots. Drizzle with 1 tbsp olive oil and season with a pinch of salt and pepper. Toss to coat.
  4. Step 4: Nestle the marinated chicken thighs skin side up among the vegetables on the sheet pan. Roast in the preheated oven for 35-40 minutes until chicken skin is golden and crisp and the internal temperature reaches 165°F.
  5. Step 5: Remove from oven and let rest for 5 minutes before serving, allowing juices to redistribute and the potatoes to absorb the lemony garlic flavors.

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