Description
This Sheet Pan Lemon Herb Chicken is the kind of dinner that makes busy weeknights easier. Juicy chicken thighs roast alongside tender potatoes, green beans, bell peppers, red onions, and fresh lemon slices, all coated in a flavorful herb seasoning. Everything cooks together on one pan, creating a complete meal with minimal cleanup and plenty of bright, fresh flavor.
Ingredients
Scale
For the Chicken and Vegetables
- 6 bone-in, skin-on chicken thighs
- 1 pound baby potatoes, halved
- 12 ounces green beans, trimmed
- 2 red bell peppers, sliced
- 1 red onion, cut into wedges
- 1 lemon, sliced
- 3 tablespoons olive oil
For the Seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 425°F (220°C).
- Line a large sheet pan with parchment paper or lightly grease it.
- Place the potatoes, green beans, bell peppers, and red onion on the sheet pan.
- Drizzle the vegetables with half of the olive oil.
- In a small bowl, combine the garlic powder, onion powder, oregano, thyme, parsley, paprika, salt, and black pepper.
- Pat the chicken thighs dry with paper towels.
- Rub the remaining olive oil over the chicken.
- Sprinkle the seasoning mixture evenly over the chicken and vegetables.
- Arrange the chicken thighs among the vegetables.
- Tuck the lemon slices throughout the pan.
- Roast for 35 to 45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- For crispier skin, broil for 2 to 3 minutes at the end of cooking.
- Remove from the oven and let rest for 5 minutes before serving.
Notes
- Bone-in chicken thighs stay juicy and flavorful during roasting.
- Cut potatoes into similar-sized pieces for even cooking.
- If using chicken breasts, reduce the cooking time slightly.
- Fresh herbs can be substituted for dried herbs.
- Rotate the pan halfway through cooking if your oven has hot spots.
Nutrition
- Serving Size: 6 servings
- Calories: 465 per Serving