Easy Crispy Lemon Herb Chicken Sheet Pan Dinner
A quick and easy sheet pan dinner featuring crispy bone-in, skin-on chicken thighs roasted with fresh lemon, herbs, and versatile vegetables for a flavorful and fuss-free meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 6 bone-in, skin-on chicken thighs
- 2 fresh lemons (juice and zest)
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves
- 3 garlic cloves, minced
- 1/4 cup (60 ml) extra virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 pound (450 g) baby potatoes, halved
- 8 ounces (225 g) green beans, trimmed
- 1 cup (150 g) cherry tomatoes
- Optional: red pepper flakes
- Optional: drizzle of honey
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 425°F (220°C).
- Pat the chicken thighs dry with paper towels and place them in a large mixing bowl.
- Add olive oil, lemon juice and zest, minced garlic, rosemary, thyme, salt, and black pepper to the bowl. Toss the chicken to coat evenly. Marinate for 10-15 minutes if possible.
- In another bowl, toss baby potatoes, green beans, and cherry tomatoes with a drizzle of olive oil, salt, and pepper.
- Arrange the potatoes in a single layer on one side of a large rimmed sheet pan. Place the chicken thighs skin-side up on the other side. Scatter green beans and cherry tomatoes around the pan. Drizzle any remaining marinade over the vegetables.
- Roast in the oven for 30-35 minutes. Halfway through cooking (around 15 minutes), check and optionally turn the chicken and toss the vegetables for even cooking.
- Check the chicken for doneness using a meat thermometer (165°F / 74°C internal temperature) or by cutting near the bone to ensure juices run clear.
- Remove from oven and sprinkle with chopped parsley and an extra squeeze of lemon juice.
- Serve warm directly from the pan.
Notes
Pat chicken skin dry before seasoning to ensure crispiness. Avoid overcrowding the pan to prevent steaming. Rotate and toss vegetables halfway through cooking for even roasting. Let chicken rest a few minutes after roasting to redistribute juices. For reheating, use oven at 375°F for 10-15 minutes to maintain crispiness. Can marinate chicken ahead for deeper flavor.
Nutrition
- Serving Size: 1 chicken thigh with
- Calories: 475
- Sugar: 4
- Sodium: 700
- Fat: 27
- Saturated Fat: 6
- Carbohydrates: 23
- Fiber: 4
- Protein: 38
Keywords: sheet pan dinner, lemon herb chicken, crispy chicken, easy dinner, one pan meal, roasted vegetables, weeknight dinner, gluten-free