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Easy Crispy Lemon Herb Chicken Sheet Pan Dinner

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

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs
  • 1 large lemon, zested and juiced
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh thyme or rosemary
  • 3 cloves garlic, minced
  • 3 tablespoons extra virgin olive oil
  • 2 cups baby carrots, halved lengthwise
  • 2 cups baby potatoes, halved (Yukon Gold or red potatoes)
  • 1 cup green beans, trimmed
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon smoked paprika (optional)

Instructions

  1. Preheat the oven to 425°F (220°C). Line a sheet pan with parchment paper if using.
  2. In a large mixing bowl, whisk together olive oil, lemon juice and zest, minced garlic, chopped herbs, salt, pepper, and smoked paprika if using.
  3. Pat chicken thighs dry with paper towels. Add to the bowl and coat evenly with the lemon-herb marinade. Let sit while prepping vegetables, or marinate up to 10 minutes for extra flavor.
  4. Halve the baby carrots and potatoes, trim the green beans, and add all vegetables to the bowl with any remaining marinade. Toss to coat well.
  5. Arrange chicken thighs skin-side up on the sheet pan, spaced apart. Surround with vegetables in a single layer. Spoon any leftover marinade over the veggies.
  6. Roast in the preheated oven for 35–40 minutes, turning vegetables halfway through. Chicken skin should be golden and crispy, and internal temperature should reach 165°F (74°C).
  7. Remove from oven and let chicken rest for 5 minutes before serving. Serve chicken alongside roasted vegetables with a wedge of lemon.

Notes

Pat chicken skin dry thoroughly for best crispiness. Roast at high heat (425°F) to caramelize vegetables and crisp skin. Turn vegetables halfway through roasting for even browning. Rest chicken 5 minutes before serving. Broil for last 2-3 minutes for extra crispiness if desired. Vegetables can be removed early if done before chicken. Use sturdy vegetables to avoid sogginess. Leftovers keep well refrigerated for 3 days; reheat in oven to maintain crisp skin.

Nutrition

Keywords: lemon herb chicken, sheet pan dinner, crispy chicken, roasted vegetables, easy dinner, quick recipe, gluten-free, healthy dinner

Find it online: https://fizzlefork.com/easy-crispy-lemon-herb-chicken-sheet-pan-dinner-recipe-for-beginners/