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Crispy Sheet Pan Lemon Herb Chicken Thighs Easy Roasted Veggies Recipe

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A quick and easy sheet pan dinner featuring crispy lemon herb chicken thighs and perfectly roasted vegetables, ideal for busy weeknights or casual entertaining.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs
  • 3 tablespoons extra virgin olive oil, divided
  • Zest and juice of 1 large lemon
  • 3 minced garlic cloves
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Optional: smoked paprika or chili flakes
  • 1 pound baby potatoes, halved
  • 3 large carrots, cut into sticks
  • 1 large red onion, cut into wedges
  • 8 ounces trimmed green beans or asparagus
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. In a mixing bowl, whisk together 3 tablespoons olive oil, lemon zest and juice, minced garlic, thyme, rosemary, oregano, salt, black pepper, and smoked paprika if using.
  3. Pat chicken thighs dry with paper towels. Toss chicken in the marinade, coating thoroughly. Let sit for at least 15 minutes, up to 30 minutes for more flavor.
  4. Toss baby potatoes, carrots, and red onion with 1 tablespoon olive oil, salt, and pepper.
  5. Spread the veggies in a single layer on a large rimmed sheet pan. Nestle the chicken thighs skin-side up among the veggies, ensuring skin is not touching the pan too much.
  6. Roast in the oven for 30 minutes. Halfway through, gently flip the veggies but leave chicken skin side up.
  7. After 30 minutes, scatter green beans or asparagus over the pan. Return to oven for another 10-15 minutes until chicken skin is golden and veggies are tender.
  8. Check chicken doneness with a meat thermometer (165°F/74°C) or by cutting near the bone to ensure juices run clear.
  9. Let chicken rest for 5 minutes before serving.

Notes

Pat chicken skin dry before marinating to ensure crispiness. Avoid overcrowding the pan to prevent soggy skin and veggies. Add tender veggies like green beans or asparagus in the last 10 minutes of roasting. Let chicken rest after cooking to lock in juices. Leftovers keep well refrigerated for up to 3 days and reheat best in the oven to maintain crispness.

Nutrition

Keywords: sheet pan dinner, lemon herb chicken, roasted vegetables, easy chicken recipe, weeknight dinner, crispy chicken thighs

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