Sheet Pan Lemon Herb Chicken with Roasted Vegetables Recipe

If you’re looking for a simple, flavorful dinner that practically cooks itself while you focus on other things, you’re going to adore this Sheet Pan Lemon Herb Chicken with Roasted Vegetables Recipe. It’s one of those gems where juicy, tender chicken thighs soak up bright lemony herbs and roast alongside colorful veggies, making cleanup a breeze and the whole family happy. Keep reading, I’m sharing all the steps and tips so you nail it every time!

this …

Ingredients You’ll Need

These ingredients work so well together because they balance juicy protein with earthy, sweet-roasted vegetables. Plus, the lemon herb marinade is simple but packs a punch. When shopping, pick fresh herbs if you can—they make a noticeable difference in flavor.

• Bone-in, skin-on chicken thighs: I love the crispy skin and extra juiciness that comes from bone-in cuts.
• Baby red potatoes: Small potatoes roast evenly and soak up the marinade beautifully.
• Carrots: They add a natural sweetness and delightful color contrast.
• Red bell pepper: For a subtle sweetness and vibrant color—feel free to swap for any pepper you like.
• Yellow onion: Adds savory depth and caramelizes gorgeously in the oven.
• Olive oil: Use good quality for the best flavor and to help crisp the chicken skin.
• Fresh lemon juice and zest: Brightens everything up—don’t skip the zest, it’s where a lot of the aroma lives.
• Garlic: Minced fresh garlic is key for that savory-herbaceous kick.
• Dried rosemary and thyme: Classic herb combo that pairs perfectly with lemon and chicken.
• Salt and pepper: Essential for seasoning to taste.
• Fresh parsley: For garnish, lends a fresh green pop and a burst of herbal fragrance.

Variations

I like to make this Sheet Pan Lemon Herb Chicken with Roasted Vegetables Recipe my own by switching up the herbs or swapping veggies based on the season or what’s in my fridge. You’ll find that it’s super forgiving and customizable.

• Herb swap: Fresh thyme or oregano can be great instead of dried rosemary and thyme if you want a fresher herb flavor.
• Veggie swaps: Roasted Brussels sprouts, zucchini, or green beans also work wonderfully.
• Spicy kick: Add a pinch of red pepper flakes to the marinade if you like a little heat.
• Make it gluten-free or paleo: This recipe is naturally gluten-free and paleo-friendly if you stick to the ingredients as listed.

How to Make Sheet Pan Lemon Herb Chicken with Roasted Vegetables Recipe

Step 1: Prepare your ingredients and marinade

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or foil for easy cleanup. In a small bowl, whisk together the olive oil, fresh lemon juice, lemon zest, minced garlic, dried rosemary, dried thyme, salt, and pepper. This marinade is going to infuse everything with that bright, herbal flavor we all crave.

Step 2: Marinate the chicken

Place your chicken thighs skin-side up on the baking sheet. Drizzle about two tablespoons of the marinade over them and rub it well into the skin. This little massage really helps the flavors soak in. Let them sit for about 10 minutes while you move on to the veggies. Trust me, this step makes a difference in flavor.

Step 3: Toss the veggies with marinade

In a large bowl, add the halved baby potatoes, sliced carrots, bell pepper, and thinly sliced yellow onion. Pour the remaining marinade over the veggies and toss to coat everything evenly. This helps the vegetables caramelize beautifully and soak up the lemony, herbal goodness.

Step 4: Arrange and roast

Scatter the marinated vegetables evenly around the chicken thighs on the baking sheet. Make sure the chicken isn’t crowded so it can cook evenly and the skin gets nicely crisp. Roast everything in your preheated oven for 35 to 45 minutes. You’ll know it’s done when the chicken hits 165°F (75°C) internally, and the vegetables are tender with a bit of caramelization. If you use chicken breasts instead, check a little earlier—around 30 minutes—so they don’t dry out.

Step 5: Garnish and serve

Once everything is cooked, pull the sheet pan out of the oven and sprinkle freshly chopped parsley over your chicken and veggies. It not only adds a fresh, herbal note but also makes the dish look inviting and vibrant. Serve straight from the pan or plate it up for a beautiful family dinner.

How to Serve Sheet Pan Lemon Herb Chicken with Roasted Vegetables Recipe

Garnishes

I always finish this dish with a generous sprinkle of fresh parsley because it adds that pop of bright green and herbaceous freshness. Sometimes, I like to add a few lemon wedges on the side for extra zing at the table. A drizzle of good olive oil or a sprinkle of flaky sea salt right before serving elevates it even more.

Side Dishes

While the vegetables here are hearty enough to stand alone, I love pairing this meal with a crisp green salad for contrast or a warm crusty bread to soak up the delicious pan juices. On special occasions, a light couscous or quinoa salad with fresh herbs makes a fantastic side that complements the lemon herb profile.

Creative Ways to Present

For a fun presentation at dinner parties, I’ve transferred the roasted chicken and veggies to a large wooden board garnished with fresh herbs and lemon slices, turning it into an inviting centerpiece. You can also serve it family-style right from the pan—there’s something cozy about digging in together!

Make Ahead and Storage

Storing Leftovers

I store any leftovers in an airtight container in the fridge where they stay fresh for up to 3 days. The chicken remains juicy, and the roasted vegetables taste just as good reheated.

Freezing

I’ve frozen this dish successfully by packing the chicken and vegetables separately when possible. Just thaw overnight in the fridge and reheat gently so the chicken stays moist and the veggies don’t get mushy.

Reheating

To reheat, I prefer warming it in the oven at 350°F (175°C) for about 15 minutes to keep the chicken skin somewhat crisp. Microwaving works in a pinch but can make the skin soggy — so oven reheating is definitely my favorite.

FAQs

Final Thoughts

This Sheet Pan Lemon Herb Chicken with Roasted Vegetables Recipe is one of those comforting meals I go back to time and again when I want dinner that’s easy but still feels special. I love how the lemon and herbs brighten up the juicy chicken and sweet roasted veggies, and the fact that everything cooks on one pan is a game changer. Give it a try—you might find it becoming your next weeknight favorite just like it is in my home!

Print