Simple Reset Lemon-Herb Chicken & Veggies

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

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 drafted and published.

A stress-free, one-pan meal with herb-marinated chicken and roasted vegetables to simplify the Whole30 reset process. This Mediterranean-inspired Whole30 recipe, ready in about 28 minutes, pairs chicken thighs, broccoli florets, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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: 10 min Cook: 18 min Serves 2 Mediterranean cuisine 410 cal/serving

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Ingredients

4 (bone-in, skin-on, 6 oz total) chicken thighs
2 cups broccoli florets
1 cup, sliced into 1/2-inch coins carrots
1 tbsp lemon juice
1/2 tsp dried rosemary
1 tbsp olive oil
1/4 tsp sea salt
pinch black pepper

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Instructions

Step 1: Pat 4 bone-in, skin-on chicken thighs (6 oz total) dry with paper towels. Place in a bowl and add 1 tbsp lemon juice, 1/2 tsp dried rosemary, 1/4 tsp sea salt, and a pinch of black pepper. Toss to coat evenly and marinate for 5 minutes.
Step 2: Heat 1 tbsp olive oil in a large oven-safe skillet over medium heat. Place chicken thighs skin-side down and cook for 6 minutes until golden and crispy, then flip and cook for 2 more minutes.
Step 3: Push chicken to the sides of the skillet, add 2 cups broccoli florets and 1 cup sliced carrots, and toss with remaining lemon juice, 1/4 tsp sea salt, and a pinch of black pepper. Cover with a lid and cook for 10 minutes until vegetables are tender-crisp and chicken is cooked through (internal temperature 165°F/74°C).