Sheet Pan Lemon Herb Chicken (Printable)
A vibrant meal featuring lemon, herbs, chicken, artichokes, and baby potatoes roasted to tender perfection.
# What You Need:
→ Protein & Main
01 - 4 bone-in, skin-on chicken thighs
→ Vegetables
02 - 1 can (14 oz) artichoke hearts, drained and quartered
03 - 2 cups baby potatoes, halved
04 - 1 red onion, cut into wedges
05 - 1 cup cherry tomatoes
→ Marinade & Flavor
06 - 3 tablespoons olive oil
07 - Zest and juice of 1 lemon
08 - 3 garlic cloves, minced
09 - 2 teaspoons dried oregano
10 - 1 teaspoon dried thyme
11 - 1 teaspoon salt
12 - ½ teaspoon black pepper
→ Garnish
13 - 2 tablespoons fresh parsley, chopped
14 - Lemon wedges (optional)
# Directions:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or lightly grease it.
02 - In a large bowl, whisk together olive oil, lemon zest, lemon juice, garlic, oregano, thyme, salt, and pepper.
03 - Add chicken thighs to the marinade, turning to coat. Let sit for at least 10 minutes for extra flavor.
04 - Arrange potatoes, artichoke hearts, red onion, and cherry tomatoes on the prepared sheet pan. Drizzle with a little extra olive oil and season lightly with salt and pepper.
05 - Nestle marinated chicken thighs among the vegetables, skin side up. Pour any remaining marinade over everything.
06 - Roast in the preheated oven for 35–40 minutes, or until chicken is golden and cooked through (internal temperature 165°F) and vegetables are tender.
07 - Remove from oven, sprinkle with fresh parsley, and serve with lemon wedges if desired.
# Expert Tips:
01 -
- The cleanup is practically nonexistent, which means you can actually relax after dinner instead of standing at the sink
- Everything cooks together on one pan, so the vegetables absorb all those incredible chicken juices as they roast
02 -
- Letting the chicken sit in the marinade for just 10 minutes makes a noticeable difference in flavor penetration
- Try not to crowd the pan too much or the vegetables will steam instead of roast
03 -
- Pat the chicken skin dry before marinating if you want it extra crispy
- Adding a handful of Kalamata olives in the last 10 minutes of roasting takes this to the next level