Sheet Pan Lemon Herb Chicken Thighs
A simple, fuss-free recipe for crispy chicken thighs roasted with lemon, garlic, and herbs, served alongside tender potatoes and vegetables, all on one sheet pan.
Ingredients
Chicken and Marinade
- 6 to 8 pieces bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 piece lemon (zest and juice) Fresh lemon zest adds flavor
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme (or Italian seasoning)
- 1 teaspoon paprika (optional) For color
- 1 to 1.5 teaspoons salt (to taste)
- 1/2 teaspoon black pepper
Vegetables
- 1 pound baby potatoes, halved (or chopped)
- 1 piece red onion, sliced (optional)
- 1 to 2 cups green beans or broccoli (optional) Add these halfway through cooking
Finishing Touches
- to taste fresh parsley or dill (optional) For garnish
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a large bowl, toss the chicken thighs with olive oil, lemon zest, lemon juice, minced garlic, oregano, thyme, paprika, salt, and black pepper.
- Spread the halved baby potatoes on a large sheet pan with a little oil and salt.
Cooking
- Nestle the seasoned chicken thighs on top or beside the potatoes on the sheet pan.
- Bake for about 40-45 minutes, until the chicken is browned and the thickest part reaches 175°F to 195°F.
- If using quick-cooking vegetables like green beans or broccoli, add them halfway through the cooking time.
Serving
- Let the chicken rest for 5 minutes after removing it from the oven.
- Serve directly from the pan or plate it up with a fresh salad, rice, or crusty bread.
- Garnish with fresh herbs and extra lemon wedges if desired.
Notes
For meal prep, leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat in the oven or air fryer to retain crispiness.