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Easy Crispy Lemon Herb Sheet Pan Chicken Recipe with Roasted Vegetables

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A simple and quick sheet pan dinner featuring crispy lemon herb chicken thighs roasted alongside tender carrots, baby potatoes, and red onion. Perfect for a flavorful weeknight meal with minimal cleanup.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 lbs / 700 g)
  • 2 tablespoons extra virgin olive oil
  • 1 large lemon, zested and juiced
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh parsley
  • 3 cloves garlic, minced
  • 3 medium carrots, peeled and cut into 1-inch pieces
  • 1 lb (450 g) baby potatoes, halved or quartered
  • 1 medium red onion, cut into wedges
  • Salt to taste (preferably sea salt)
  • Freshly ground black pepper to taste
  • Optional: ½ teaspoon smoked paprika

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Pat the chicken thighs dry thoroughly with paper towels to remove moisture from the skin.
  3. In a small bowl, combine olive oil, lemon zest, lemon juice, minced garlic, chopped rosemary, thyme, parsley, salt, pepper, and smoked paprika if using. Stir well.
  4. Place the chicken thighs skin side up in a bowl or directly on the sheet pan. Brush or rub the lemon herb mixture generously all over and under the skin. Let sit for about 10 minutes.
  5. In a large mixing bowl, toss the carrots, baby potatoes, and red onion with 1 tablespoon olive oil, salt, and pepper until evenly coated.
  6. Spread the vegetables out in a single layer on a large rimmed baking sheet, leaving space for the chicken thighs.
  7. Place the chicken thighs skin side up on the sheet pan, ensuring pieces do not touch to allow air circulation.
  8. Roast in the preheated oven for 35-40 minutes. About halfway through (around 20 minutes), gently turn the vegetables with tongs for even roasting but keep the chicken skin side up.
  9. If the chicken skin isn’t browning enough, broil for 2-3 minutes at the end, watching closely to avoid burning.
  10. Check that the chicken reaches an internal temperature of 165°F (74°C) and that vegetables are fork-tender and caramelized at the edges.
  11. Remove from oven and let the chicken rest for 5 minutes before serving.
  12. Optional: Sprinkle flaky sea salt and a squeeze of fresh lemon juice over the dish just before serving.

Notes

Patting the chicken skin dry is essential for crispiness. Avoid overcrowding the pan to allow air circulation. Broil briefly at the end if needed for extra crispness. Leftovers reheat best in the oven to maintain skin texture. Fresh herbs provide the best flavor, but dried can be used in smaller amounts.

Nutrition

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

Find it online: https://chrisfeasts.com/easy-crispy-lemon-herb-sheet-pan-chicken-recipe-with-roasted-vegetables/