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Perfect Lemon Herb Sheet Pan Chicken: Easy One-Pan Dinner

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A simple yet impressive one-pan dinner featuring juicy, crispy chicken thighs and caramelized vegetables, all roasted together on a single sheet pan with a bright lemon herb marinade. Perfect for busy weeknights or entertaining guests.

Ingredients

Scale
  • ¼ cup olive oil (extra virgin preferred)
  • 3 tablespoons fresh lemon juice (from about 1 large lemon)
  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped (or 2 teaspoons dried rosemary)
  • 2 tablespoons fresh thyme leaves (or 2 teaspoons dried thyme)
  • 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried oregano)
  • 1 teaspoon salt (kosher salt preferred)
  • ½ teaspoon black pepper (freshly ground)
  • ½ teaspoon red pepper flakes (optional)
  • 4 bone-in, skin-on chicken thighs (about 1.5 pounds)
  • 2 bone-in, skin-on chicken leg quarters (or use all thighs, about 2 pounds total)
  • 1 large lemon, thinly sliced
  • 1 pound baby potatoes, halved (Yukon Gold or red potatoes)
  • 2 medium carrots, peeled and cut into 2-inch pieces
  • 1 medium red onion, cut into wedges
  • 3 tablespoons olive oil (for vegetables)
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Make the marinade: In a large mixing bowl, whisk together olive oil, fresh lemon juice, minced garlic, chopped rosemary, thyme, oregano, salt, black pepper, and red pepper flakes if using.
  2. Marinate the chicken: Add chicken pieces to the bowl with the marinade. Use your hands to coat each piece thoroughly, including under the skin. Cover with plastic wrap and refrigerate for at least 30 minutes, or up to 4 hours.
  3. Preheat your oven to 425°F (220°C) about 20 minutes before cooking.
  4. Prep the vegetables: Toss halved baby potatoes, carrot pieces, and red onion wedges with 3 tablespoons olive oil, salt, and pepper. Spread in a single layer on a parchment-lined baking sheet.
  5. Roast the vegetables first: Place the sheet pan in the preheated oven and roast for 15 minutes.
  6. Add the chicken: After 15 minutes, remove the sheet pan from the oven. Use tongs to place the marinated chicken pieces among the vegetables. Tuck lemon slices around the chicken.
  7. Return to the oven and roast for another 30-35 minutes, until chicken skin is golden brown and crispy, and internal temperature reaches 165°F (74°C). Vegetables should be tender and browned at edges.
  8. Let it rest: Remove from oven and let rest for 5-10 minutes to allow juices to redistribute.
  9. Garnish and serve: Sprinkle with chopped fresh parsley. Serve directly from the sheet pan or transfer to a platter.

Notes

For extra crispy chicken skin, broil for the last 2-3 minutes, watching carefully to prevent burning. Pat chicken dry before marinating for better crispiness. Marinate for at least 30 minutes, but 2 hours is ideal. Avoid overcrowding the pan to ensure proper roasting instead of steaming. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: sheet pan chicken, lemon herb chicken, one-pan dinner, easy chicken recipe, roasted chicken and vegetables, weeknight dinner, gluten-free, dairy-free

Find it online: https://coracooks.com/perfect-lemon-herb-sheet-pan-chicken-easy-one-pan-dinner/