Print

Crispy Sheet Pan Lemon Herb Chicken

crispy sheet pan lemon herb chicken - featured image
Print Recipe

A quick and easy sheet pan dinner featuring crispy skin chicken thighs infused with lemon and herbs, roasted alongside tender vegetables for a healthy and satisfying meal.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 pounds / 680 grams)
  • 2 tablespoons olive oil
  • 1 lemon, juiced and zested
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme or 1 tablespoon fresh thyme
  • 1 teaspoon dried rosemary or 1 tablespoon fresh rosemary, chopped
  • Salt and freshly ground black pepper, to taste
  • 2 cups baby potatoes, halved (about 300 grams / 10.5 ounces)
  • 1 cup baby carrots (150 grams / 5.3 ounces)
  • 1 cup green beans, trimmed (about 150 grams / 5.3 ounces) – optional
  • 1 tablespoon olive oil (to coat the veggies)
  • Salt and pepper, to season
  • Optional: sprinkle of smoked paprika or chili flakes

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a medium bowl, whisk together 2 tablespoons olive oil, lemon juice and zest, minced garlic, thyme, rosemary, salt, and pepper to prepare the marinade.
  3. Pat the chicken thighs dry with paper towels. Toss the thighs into the marinade, ensuring each piece is well coated. Let sit for 10-15 minutes if time allows.
  4. In another bowl, toss baby potatoes, carrots, and green beans with 1 tablespoon olive oil, salt, pepper, and a pinch of smoked paprika if using.
  5. Spread the vegetables evenly on a large rimmed baking sheet, leaving space for the chicken.
  6. Place the marinated chicken thighs skin-side up on the sheet pan among the vegetables, ensuring they are not crowded.
  7. Roast everything in the preheated oven for 35-40 minutes. Halfway through (around 20 minutes), use tongs to turn the vegetables for even roasting, but leave the chicken skin-side up.
  8. Check for doneness: chicken should reach an internal temperature of 165°F (74°C) and have deep golden brown, crisp skin; vegetables should be tender and lightly caramelized.
  9. Remove from oven and let the chicken rest for 5 minutes before serving.
  10. Optional: If skin isn’t crispy enough, broil for 1-2 minutes watching closely to avoid burning.

Notes

Patting the chicken skin dry before marinating is crucial for crispiness. Roasting at high heat (425°F) ensures crispy skin and tender meat. Avoid overcrowding the pan to allow proper air circulation. Vegetables like green beans can be added halfway through roasting if you prefer them crisper. Marinating for 10-15 minutes enhances flavor but is optional. Broil briefly if skin needs extra crisping.

Nutrition

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

Find it online: https://perkypan.com/crispy-sheet-pan-lemon-herb-chicken-recipe-easy-healthy-dinner-idea/