Spoon Simple
Lemon Herb Baked Chicken Thighs with Roasted Root Vegetables
Tender, juicy chicken thighs baked with a medley of colorful root vegetables and infused with bright lemon and herb flavors, creating a wholesome and satisfying one-pan meal.
Prep 20 min
Cook 45 min
Total 1h 5m
Serves 4
Ingredients
Step 1 — For the Chicken and Vegetables
- 8 boneless, skinless chicken thighs
- 1 lb mixed root vegetables (e.g., carrots, parsnips, sweet potatoes), peeled and cut into 1-inch chunks
- 1 red onion, cut into wedges
- 3 tbsp olive oil
- Juice of 1 lemon
- 2 cloves garlic, minced
- 1 tsp dried rosemary
- 1 tsp dried thyme
- Salt and black pepper to taste
Instructions
- 1
Preheat and Prep Vegetables
Preheat oven to 400°F (200°C). In a large bowl, toss the chopped root vegetables and red onion wedges with 2 tbsp olive oil, lemon juice, minced garlic, rosemary, thyme, salt, and pepper. Spread evenly on a large baking sheet.
- 2
Roast Vegetables
Place the baking sheet in the preheated oven and roast for 20 minutes, stirring halfway through.
- 3
Prep and Add Chicken
While vegetables roast, pat chicken thighs dry and toss them in the same bowl (no need to wash) with the remaining 1 tbsp olive oil, salt, and pepper. After the vegetables have roasted for 20 minutes, push them to the sides of the baking sheet and add the seasoned chicken thighs to the center.
- 4
Continue Baking
Return the baking sheet to the oven and bake for another 20-25 minutes, or until the chicken is cooked through (internal temperature 165°F/74°C) and the vegetables are tender and slightly caramelized.
- 5
Serve
Serve the chicken thighs alongside the roasted root vegetables.
Nutrition per serving: 480 cal · 35g protein · 35g carbs · 22g fat · 8g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
