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Easy Crispy Sheet Pan Lemon Herb Chicken Recipe with Vegetables

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A quick and easy sheet pan dinner featuring crispy lemon herb chicken thighs roasted with tender vegetables, perfect for busy weeknights.

Ingredients

Scale
  • 4–6 bone-in, skin-on chicken thighs (about 2 pounds / 900 grams)
  • 3 tablespoons extra virgin olive oil
  • Juice and zest of 1 large lemon
  • 3 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh thyme leaves, chopped
  • 1 pound baby potatoes, halved (Yukon gold or red potatoes)
  • 1 large carrot, peeled and sliced thickly
  • 1 red bell pepper, cut into strips
  • 1 small red onion, quartered
  • Salt to taste (about 1 teaspoon)
  • Black pepper to taste (about ½ teaspoon)
  • Optional: pinch of red pepper flakes

Instructions

  1. Preheat your oven to 425°F (220°C) and allow it to fully heat for 10-15 minutes.
  2. In a large mixing bowl, whisk together olive oil, lemon juice and zest, minced garlic, chopped rosemary, thyme, salt, pepper, and red pepper flakes if using.
  3. Add chicken thighs to the bowl and toss well to coat. Let marinate for at least 10 minutes while prepping vegetables.
  4. Toss baby potatoes, sliced carrots, bell pepper strips, and red onion quarters with a drizzle of olive oil, salt, and pepper in the same or a separate bowl.
  5. Spread the vegetables evenly on a large rimmed baking sheet. Nestle the chicken thighs skin-side up among the vegetables, ensuring they are not overcrowded.
  6. Roast in the oven for 35-40 minutes. At about 20 minutes, use tongs to turn the vegetables and baste the chicken with pan juices if desired.
  7. Check that the chicken skin is golden and crispy and that the internal temperature reaches 165°F (74°C). Vegetables should be fork-tender and caramelized.
  8. Remove from oven and let the chicken rest for 5 minutes to retain juiciness.
  9. Squeeze extra fresh lemon juice over the chicken and vegetables before serving.

Notes

Pat chicken skin dry before marinating to ensure crispiness. Avoid overcrowding the pan to allow even roasting and crisp edges. For extra crispy skin, broil for 2-3 minutes at the end, watching carefully to prevent burning. This recipe is naturally gluten-free and can be adapted for low-carb diets by swapping potatoes for cauliflower or broccoli.

Nutrition

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

Find it online: https://rowanrecipes.com/easy-crispy-sheet-pan-lemon-herb-chicken-recipe-with-vegetables-to-make-tonight/