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Cozy Lemon Herb Sheet Pan Chicken Dinner

lemon herb sheet pan chicken dinner - featured image
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A simple yet flavorful sheet pan dinner with juicy chicken thighs, caramelized vegetables, and a bright lemon herb marinade. Perfect for busy weeknights or last-minute gatherings.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 lbs or 680g)
  • 1 lb (450g) baby potatoes, halved or quartered
  • 2 medium carrots, peeled and cut into 2-inch chunks
  • 1 medium red onion, cut into wedges
  • 4 cloves garlic, smashed
  • 1 lemon, sliced into rounds
  • 3 tablespoons (45ml) olive oil
  • 2 tablespoons (30ml) fresh lemon juice
  • 1 tablespoon (15ml) Dijon mustard
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon paprika
  • Fresh parsley or thyme sprigs for garnish (optional)
  • Flaky sea salt for garnish (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or foil.
  2. In a medium mixing bowl, whisk together 3 tablespoons olive oil, 2 tablespoons fresh lemon juice, 1 tablespoon Dijon mustard, 2 teaspoons dried oregano, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1 teaspoon salt, ½ teaspoon black pepper, and ½ teaspoon paprika.
  3. Pat the chicken thighs dry with paper towels. Place them in the bowl with the marinade and toss to coat evenly. Let sit while you prep the vegetables (5-10 minutes) or marinate in the fridge for up to 2 hours.
  4. Prep the vegetables: halve or quarter baby potatoes into 1-inch pieces, cut carrots into 2-inch chunks on a diagonal, slice red onion into wedges keeping root end intact, smash garlic cloves, and slice lemon into ¼-inch rounds.
  5. Spread the potatoes, carrots, onion wedges, and smashed garlic in a single layer on the prepared baking sheet. Drizzle with 1 tablespoon olive oil and a pinch of salt and pepper; toss to coat. Scatter lemon slices among the vegetables. Place marinated chicken thighs skin-side up on top of the vegetables, leaving space between pieces.
  6. Roast for 35-40 minutes: after 20 minutes, flip the chicken and stir the vegetables. Continue roasting until chicken skin is golden and crispy and internal temperature reaches 165°F (74°C), and vegetables are tender.
  7. Remove from oven and let rest for 5 minutes. Garnish with fresh herbs and flaky sea salt if desired. Serve directly from the sheet pan or transfer to a platter.

Notes

For extra crispy skin, move the pan to the bottom rack for the last 5 minutes of cooking or broil for 2-3 minutes. If vegetables need more browning after chicken is done, remove chicken and return vegetables to oven for 5-10 minutes. Leftovers keep in the refrigerator for up to 4 days and reheat well in the oven at 350°F.

Nutrition

Keywords: sheet pan dinner, lemon herb chicken, roasted chicken thighs, easy weeknight dinner, one pan meal, comfort food

Find it online: https://zestynora.com/cozy-lemon-herb-sheet-pan-chicken-dinner/