Skillet-Roasted Lemon Garlic Chicken with Roasted Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-12 · Updated 2026-06-12

Juicy chicken thighs seared and roasted with vibrant lemon, garlic, and a medley of seasonal vegetables, perfect for a satisfying Whole30 meal. This mediterranean-inspired whole30 (whole30, gluten free) ready in about 45 minutes pairs extra virgin olive oil, minced garlic cloves, lemon zest 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 (about 2 lbs) bone-in, skin-on chicken thighs
• 3 tbsp extra virgin olive oil
• 6 cloves, minced garlic cloves
• 1 tsp lemon zest
• 3 tbsp, freshly squeezed lemon juice
• 4 sprigs fresh thyme sprigs
• 1 1/2 tsp salt
• 1 tsp, freshly ground black pepper
• 3 medium, peeled and cut into 1-inch chunks carrots
• 3 cups broccoli florets
• 1 large, cut into 1-inch pieces red bell pepper

Instructions

1. Step 1: Preheat your oven to 425°F (220°C). Pat 6 bone-in, skin-on chicken thighs dry with paper towels and season on both sides with 1 1/2 tsp salt and 1 tsp freshly ground black pepper.
2. Step 2: Heat 2 tbsp extra virgin olive oil in a large ovenproof skillet over medium-high heat until shimmering. Add the chicken thighs skin side down and sear for 5-6 minutes until the skin is golden brown and crispy, then flip and cook 3 minutes on the other side. Remove chicken from skillet and set aside.
3. Step 3: In the same skillet, add 1 tbsp olive oil, 6 minced garlic cloves, and 1 tsp lemon zest. Sauté for 1 minute until fragrant, then add 3 cups broccoli florets, 3 peeled and chopped carrots, and 1 chopped red bell pepper. Toss to coat and cook for 3 minutes.
4. Step 4: Return the chicken thighs to the skillet atop the vegetables, drizzle 3 tbsp freshly squeezed lemon juice over everything, and tuck 4 fresh thyme sprigs around the chicken.
5. Step 5: Transfer the skillet to the preheated oven and roast for 18-20 minutes until the chicken reaches an internal temperature of 165°F and vegetables are tender. Let rest 5 minutes before serving.