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Easy Lemon Herb Chicken Thighs Sheet Pan Roasted with vegetables and potatoes

Easy Lemon Herb Chicken Thighs Sheet Pan Roasted

A simple yet delicious sheet pan meal featuring juicy bone-in chicken thighs marinated in a zesty lemon-herb blend, perfect for a stress-free dinner.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the chicken marinade
  • 6-8 pieces bone-in, skin-on chicken thighs Preferred for tenderness and juiciness.
  • 1 large lemon Zest and juice needed.
  • 3-4 cloves garlic Minced or grated.
  • 2 tablespoons olive oil For marinade.
  • 1 teaspoon dried herbs Oregano, thyme, or Italian seasoning.
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • optional paprika For color.
  • optional red pepper flakes For heat.
For the optional vegetables
  • 2 cups baby potatoes Cut small for even cooking.
  • 2 cups green beans
  • 2 cups broccoli
  • 1 medium sliced onions

Method
 

Preparation
  1. Preheat the oven to 425°F.
  2. Pat the chicken dry with paper towels.
  3. In a bowl, mix olive oil, lemon zest, lemon juice, garlic, dried herbs, salt, and pepper, along with any optional extras like paprika.
  4. Toss the chicken thighs in the marinade until well coated.
  5. Arrange the chicken thighs skin-side up on a sheet pan, leaving space between them.
Cooking
  1. Roast in the oven for about 35-45 minutes, or until the juices run clear and the thickest part reaches 165°F.
  2. If using vegetables, toss them with olive oil, salt, pepper, and a squeeze of lemon, then spread around the chicken for roasting.
Serving
  1. Let the chicken rest on the pan for 5 minutes before serving to allow juices to settle.

Notes

For best results, do not crowd the pan and consider using a thermometer to check chicken doneness. Leftovers last 3-4 days in a sealed container.