This sheet pan lemon herb chicken with roasted vegetables is easy to pull together and doesn’t leave you with a sink full of dishes. The chicken stays juicy thanks to a quick marinade, and the lemon and fresh herbs brighten everything up.
The Story Behind This Recipe
I first started making something like this when I wanted a simple dinner that didn’t mean standing over the stove after a long day. The idea of putting chicken and veggies on one tray and letting the oven do the work felt like a small victory.
I usually use bone-in, skin-on chicken thighs because they hold up well in the oven and the skin crisps nicely. The lemon and herbs add freshness without much fuss. Tossing the veggies right on the pan with a little olive oil lets them roast and caramelize while the chicken cooks.
One thing I’ve learned is to spread everything out on the pan in an even layer so the heat circulates and nothing steams. About halfway through cooking, flipping the chicken and stirring the veggies helps everything brown evenly.
This dish is great for those nights when you want something wholesome but don’t want to spend much time chopping or prepping. It also travels well for leftovers and reheats without losing much of its charm. I usually throw in whatever veggies I have—roots like carrots and potatoes, or even green beans if they’re around.
Friends always seem surprised that it’s basically just one pan and a short ingredient list. It’s reliable, hits those familiar flavors, and you don’t feel like you’re eating “leftovers.”
Cuisine: American
Course: Dinner
Servings: 4
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1 lemon, zested and juiced
- 3 tablespoons olive oil, divided
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 3 cups mixed vegetables (such as baby potatoes halved, carrots sliced, bell peppers, and red onion wedges)
- Fresh parsley, chopped (for garnish)
Instructions
- Step 1. Preheat oven to 425°F (220°C).
- Step 2. In a small bowl, combine lemon zest, lemon juice, 2 tablespoons olive oil, garlic, oregano, thyme, salt, and pepper.
- Step 3. Place chicken thighs in a large bowl or zip-top bag and pour half the lemon herb mixture over them. Toss to coat and let marinate while prepping veggies, about 10 minutes.
- Step 4. In a baking sheet, toss the mixed vegetables with remaining olive oil, salt, and pepper.
- Step 5. Nestle the chicken thighs skin-side up on top of the vegetables.
- Step 6. Roast for 20 minutes, then flip the chicken and stir the vegetables gently. Roast for another 15 minutes until the chicken is cooked through (internal temp 165°F) and skin is crispy.
- Step 7. Remove from oven, sprinkle chopped parsley over everything, and let rest for 5 minutes before serving.
Tips for Success
- Use bone-in, skin-on chicken thighs for juicier results and crispier skin.
- Spread the veggies out rather than pile them for better roasting and browning.
- Let the chicken rest a few minutes after baking to keep the juices locked in.
- If you have time, marinate the chicken a bit longer for more flavor, but even 10 minutes works fine.
Variations & Substitutions
- Swap the lemon and herbs for a smoky paprika and cumin spice mix for a different flavor profile.
- Use boneless chicken thighs or breasts but reduce cook time slightly to avoid drying out.
- Add sturdier vegetables like Brussels sprouts or butternut squash depending on season.
- Finish with a drizzle of balsamic glaze just before serving for a touch of sweetness.
