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Easy Crispy Sheet Pan Lemon Herb Chicken Recipe with Roasted Vegetables for Perfect Family Dinners

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A quick and easy sheet pan dinner featuring crispy bone-in, skin-on chicken thighs roasted with lemon, herbs, and a medley of vegetables for a wholesome family meal.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (about 3 lbs / 1.4 kg)
  • Juice and zest of 1 large lemon
  • 4 garlic cloves, minced
  • 1 tbsp fresh rosemary, finely chopped (or 1 tsp dried)
  • 1 tbsp fresh thyme, finely chopped (or 1 tsp dried)
  • 3 tbsp extra virgin olive oil (for chicken)
  • Salt to taste (about 1 tsp for chicken)
  • Freshly ground black pepper to taste (about ½ tsp for chicken)
  • 1 lb baby potatoes, halved (Yukon Gold or red potatoes)
  • 3 medium carrots, peeled and cut into sticks
  • 8 oz green beans, trimmed
  • 1 medium red onion, cut into wedges
  • 2 tbsp olive oil (for vegetables)
  • Salt and pepper to taste (for vegetables)
  • Optional: red pepper flakes
  • Optional: grated Parmesan cheese for sprinkling on veggies after roasting
  • Optional: fresh parsley for garnish

Instructions

  1. Preheat oven to 425°F (220°C).
  2. Pat chicken thighs dry with paper towels.
  3. In a bowl, whisk together lemon juice, lemon zest, minced garlic, chopped rosemary and thyme, olive oil, salt, and pepper.
  4. Toss chicken thighs in the marinade until well coated. Let sit for about 10 minutes while prepping vegetables.
  5. In a separate bowl, toss halved baby potatoes, carrot sticks, green beans, and red onion wedges with olive oil, salt, and pepper.
  6. Spread the vegetables evenly on a large rimmed sheet pan to create a bed.
  7. Arrange chicken thighs skin-side up on top of the vegetables, spacing them out.
  8. Roast in the oven for 35-40 minutes, or until chicken skin is golden and crispy and internal temperature reaches 165°F (74°C).
  9. Halfway through cooking (around 20 minutes), use tongs to turn the vegetables for even roasting.
  10. Check for doneness: chicken should have crispy skin and clear juices; vegetables should be tender and caramelized on edges.
  11. Optional: sprinkle fresh parsley and Parmesan cheese over warm vegetables.
  12. Let the pan rest for 5 minutes before serving to lock in juices.

Notes

Patting the chicken dry before seasoning is essential for crispy skin. If potatoes cook slower, parboil for 5 minutes before roasting. Tent chicken with foil if skin browns too fast. Reheat leftovers in oven at 350°F for 10-15 minutes to maintain crispness. Optional add-ons include red pepper flakes for heat and Parmesan cheese for extra flavor.

Nutrition

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

Find it online: https://tessierecipes.com/easy-crispy-sheet-pan-lemon-herb-chicken-recipe-with-roasted-vegetables-for-perfect-family-dinners/