Crispy Sheet Pan Lemon Herb Chicken Thighs
A quick and easy sheet pan dinner featuring crispy bone-in, skin-on chicken thighs roasted with artichokes, Kalamata olives, and a bright lemon herb marinade. Perfect for flavorful weeknight meals with minimal cleanup.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: Mediterranean
Ingredients
Scale
- 6 bone-in, skin-on chicken thighs
- 1 can or jar artichoke hearts, drained
- 1/2 cup pitted Kalamata olives
- Juice and zest of 1 large lemon
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves
- 2 tablespoons fresh parsley, chopped (for garnish)
- 3 tablespoons extra virgin olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional: pinch of red pepper flakes
Instructions
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, combine olive oil, lemon juice and zest, minced garlic, chopped rosemary, thyme, salt, pepper, and red pepper flakes if using. Whisk to blend all flavors well.
- Pat the chicken thighs dry with paper towels, then add them skin-side up to the marinade. Toss until evenly coated. Let sit for 10-15 minutes if time allows.
- Arrange the chicken thighs skin-side up on a large rimmed baking sheet, spaced evenly to allow air circulation.
- Scatter the drained artichoke hearts and pitted Kalamata olives around the chicken pieces. Drizzle any leftover marinade over everything.
- Roast in the oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden and crisp. Halfway through cooking, carefully turn the artichokes and olives to ensure even roasting, but leave the chicken skin side up.
- Once out of the oven, sprinkle chopped parsley over the chicken and vegetables.
- Let the chicken rest for 5 minutes before serving to keep the juices locked in.
- Optional: For extra crispy skin, broil for the last 2-3 minutes, watching closely to prevent burning.
Notes
Pat chicken skin dry before marinating to ensure crispiness. Do not overcrowd the pan to avoid soggy skin. Use fresh herbs for best flavor, but dried herbs can be substituted at half the quantity. Broil at the end for extra crisp skin if desired. Adjust salt carefully due to salty olives and artichokes. Leftovers reheat best in the oven to maintain crispness.
Nutrition
- Serving Size: 1 chicken thigh with
- Calories: 350
- Sugar: 1
- Sodium: 550
- Fat: 25
- Saturated Fat: 6
- Carbohydrates: 5
- Fiber: 2
- Protein: 28
Keywords: sheet pan chicken, lemon herb chicken, crispy chicken thighs, easy dinner, Mediterranean chicken, artichokes, Kalamata olives, one pan meal