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Easy Crispy Sheet Pan Lemon Herb Chicken Recipe with Spring Vegetables

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A quick and easy sheet pan dinner featuring crispy chicken thighs and fresh spring vegetables, brightened with lemon and herbs. Perfect for busy weeknights and a crowd-pleaser with vibrant flavors and textures.

Ingredients

Scale
  • 4–6 bone-in, skin-on chicken thighs
  • Zest and juice of 1 fresh lemon
  • 3–4 garlic cloves, minced
  • 2 tbsp fresh rosemary, chopped
  • 2 tbsp fresh thyme, chopped
  • 2 tbsp fresh parsley, chopped
  • 3 tbsp extra virgin olive oil
  • 1 tsp salt
  • ½ tsp freshly ground black pepper
  • About 4 cups spring vegetables (asparagus spears trimmed, snap peas, baby carrots halved, radishes halved)
  • Pinch of red pepper flakes (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet (about 18×13 inches) with parchment paper or a silicone baking mat.
  2. In a mixing bowl, combine lemon zest and juice, minced garlic, chopped rosemary, thyme, parsley, olive oil, salt, black pepper, and red pepper flakes if using.
  3. Toss the chicken thighs in the marinade, ensuring each piece is well coated, especially under the skin. Let sit for 10 minutes if possible.
  4. Trim and prepare the vegetables: cut off tough ends of asparagus, remove strings from snap peas if needed, halve baby carrots and radishes. Toss vegetables lightly in the leftover marinade.
  5. Arrange chicken thighs skin side up on the prepared sheet pan, spaced out for air circulation. Nestle the spring vegetables around the chicken in a single layer.
  6. Roast in the oven for 30-35 minutes. At about 20 minutes, gently turn the vegetables with tongs for even cooking, but leave chicken skin untouched.
  7. Check that chicken reaches an internal temperature of 165°F (74°C) and has golden, crispy skin. Vegetables should be tender but still slightly crisp.
  8. Remove from oven and let chicken rest for 5 minutes before serving to redistribute juices.
  9. Optional: If skin isn’t crispy enough, broil for 2-3 minutes watching carefully to avoid burning.

Notes

Do not overcrowd the sheet pan to ensure crispy skin. Loosen chicken skin before marinating to allow flavors to penetrate. Toss vegetables halfway through cooking for even roasting. Let chicken rest before serving for juiciness. Broil briefly if skin needs extra crispiness. Can substitute chicken breasts or turkey cutlets with adjusted cooking times. Recipe is naturally gluten-free and dairy-free.

Nutrition

Keywords: sheet pan dinner, lemon herb chicken, crispy chicken thighs, spring vegetables, easy weeknight meal, gluten-free, healthy chicken recipe

Find it online: https://elvafood.com/easy-crispy-sheet-pan-lemon-herb-chicken-recipe-with-spring-vegetables/