Easy Lemon Herb Sheet Pan Chicken Recipe with Spring Vegetables for Perfect Weeknight Dinner
A quick and easy sheet pan chicken recipe featuring bone-in, skin-on chicken thighs roasted with fresh lemon, herbs, and spring vegetables. Perfect for a flavorful and stress-free weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs (about 1.5 lbs / 680 g)
- 1 large lemon, zested and juiced
- 2 teaspoons fresh thyme leaves
- 1 teaspoon fresh rosemary, finely chopped
- 2 tablespoons fresh parsley, chopped
- 3 cloves garlic, minced
- 3 tablespoons extra virgin olive oil
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 cup baby carrots (about 130 g)
- 1 bunch asparagus spears, trimmed (about 8 oz / 225 g)
- 1 pound baby potatoes, halved or quartered (about 450 g)
- 1 cup green beans, trimmed (about 125 g) – optional
Instructions
- Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, combine olive oil, minced garlic, lemon zest, lemon juice, thyme, rosemary, parsley, salt, and pepper. Stir well.
- Add the chicken thighs to the bowl and toss thoroughly to coat each piece with the herb mixture.
- Add baby carrots, asparagus, baby potatoes, and green beans to the bowl (or a separate bowl) and toss with any leftover herb mixture. Drizzle extra olive oil if needed.
- Arrange the chicken thighs skin-side up on the baking sheet, spacing them apart. Scatter the vegetables evenly around the chicken.
- Roast in the preheated oven for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden and crisp. Halfway through, turn the potatoes and carrots with tongs for even roasting.
- Optional: Broil for the last 2-3 minutes for extra crispy skin, watching carefully to avoid burning.
- Remove from oven and let the chicken rest for 5 minutes before serving. Serve with roasted vegetables and spoon pan juices over the top.
Notes
Pat chicken dry before coating to ensure crispy skin. Do not overcrowd the pan to avoid steaming. Fresh herbs are preferred for brighter flavor; if using dried, reduce quantity to one-third and add earlier in cooking. If asparagus cooks faster, add it during the last 10 minutes of roasting. Tent pan with foil if vegetables brown too quickly. Use a meat thermometer to ensure chicken reaches 165°F (74°C).
Nutrition
- Serving Size: One chicken thigh wi
- Calories: 425
- Sugar: 5
- Sodium: 600
- Fat: 20
- Saturated Fat: 4
- Carbohydrates: 23
- Fiber: 6
- Protein: 32
Keywords: lemon herb chicken, sheet pan chicken, spring vegetables, easy dinner, weeknight meal, roasted chicken, healthy chicken recipe