Sheet Pan Lemon Herb Chicken (Printable Version)
A vibrant one-pan meal with lemon, herbs, artichokes, and tender roasted chicken thighs.
# What You'll 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)
# How to Make It:
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, leaving you more time to enjoy your evening
- Lemon and herbs transform ordinary chicken into something that tastes like a celebration
02 -
- Crowding the pan too much will steam everything instead of roasting, so use two pans if needed
- Letting the chicken rest for a few minutes before serving keeps all those juices inside where they belong
03 -
- Patting the chicken skin dry before marinating helps it crisp up beautifully in the high heat
- Room temperature chicken roasts more evenly, so let it sit out for 20 minutes before cooking