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Lemon Herb Sheet Pan Chicken

Lemon Herb Sheet Pan Chicken

Easy Lemon Herb Sheet Pan Chicken with roasted potatoes, carrots, garlic, and lemon. A simple one-pan dinner perfect for busy nights.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6
Calories: 460
Ingredients Method Notes

Ingredients
  

  • 6 bone-in skin-on chicken thighs
  • 1 pound baby potatoes halved
  • 4 large carrots sliced into chunks
  • 1 lemon sliced
  • 3 tablespoons olive oil
  • 4 cloves garlic minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon dried rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Method
 

  1. Preheat the oven to 425°F (220°C).
  2. Line a large sheet pan with parchment paper or lightly grease it.
  3. Place the potatoes and carrots on the sheet pan.
  4. In a small bowl, combine olive oil, garlic, thyme, oregano, rosemary, salt, and pepper.
  5. Drizzle half of the seasoning mixture over the vegetables and toss to coat.
  6. Arrange the chicken thighs on top of the vegetables.
  7. Brush the remaining seasoning mixture over the chicken.
  8. Scatter the lemon slices around the pan.
  9. Bake for 40 to 45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
  10. For extra crispy skin, broil for 2 to 3 minutes at the end of cooking.
  11. Let rest for 5 minutes before serving.

Notes

  • Pat the chicken dry before seasoning for crispier skin.
  • Cut vegetables into similar-sized pieces for even cooking.
  • Use fresh lemon for the best flavor.
  • Bone-in chicken thighs stay juicier during roasting.
  • Rotate the pan halfway through baking if needed.
  • Broiling is optional but adds extra color and crispness.