Sheet Pan Lemon Herb Chicken and Vegetables — On a crisp autumn evening, I remember pulling a sheet pan from the oven while cinnamon-scented loaves cooled on the counter; the warm steam carried lemon and rosemary through the kitchen and everyone instantly wanted a second helping. This Sheet Pan Lemon Herb Chicken and Vegetables has become a reader favorite because it feels like a seasonal hug: bright lemon, cozy herbs, and roasting vegetables that pair perfectly with a slice of homemade bread.
Introduction
This Sheet Pan Lemon Herb Chicken and Vegetables recipe is one-pan comfort for busy bakers who love seasonal treats. It’s simple enough for a weeknight but pretty enough for guests, and the aroma fills the house with fall warmth. If you enjoy similar easy dinners, you might also like this lemon herb gluten-free chicken skillet which echoes the same bright flavors in a skillet format.
Ingredients (serves 4)
- 4 bone-in, skin-on chicken thighs (about 2–2.5 lb total)
- 1 lb baby potatoes, halved
- 3 medium carrots, cut into 1-inch pieces
- 12 oz Brussels sprouts, trimmed and halved
- 3 tbsp olive oil
- Zest and juice of 2 lemons
- 4 garlic cloves, minced
- 2 tsp fresh rosemary, chopped (or 1 tsp dried)
- 2 tsp fresh thyme leaves (or 1 tsp dried)
- 1 tsp smoked paprika
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- Optional: 1 tbsp honey or maple syrup for a touch of glaze
- Optional garnish: chopped parsley and lemon wedges
Step-by-step Instructions
- Preheat and prep: Preheat your oven to 425°F (218°C). Line a large sheet pan with parchment for easy cleanup.
- Make the lemon-herb marinade: In a bowl, whisk together olive oil, lemon zest, lemon juice, garlic, rosemary, thyme, smoked paprika, salt, pepper, and honey if using.
- Season chicken: Pat the chicken thighs dry with paper towels. Pour about half the marinade over the chicken and rub it under the skin where possible for extra flavor. Let sit while you prep the vegetables.
- Toss vegetables: In a large bowl, toss potatoes, carrots, and Brussels sprouts with the remaining marinade until evenly coated.
- Arrange on the pan: Spread the vegetables in a single layer on the sheet pan. Nestle the chicken thighs skin-side up among the vegetables so everything roasts evenly.
- Roast: Roast for 35–45 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized. If the chicken skin needs extra crisping, broil for 2–3 minutes while watching closely.
- Rest and serve: Let the sheet pan rest for 5 minutes, squeeze a little fresh lemon over everything, sprinkle with parsley, and serve.
Tips for Success
- Evenly sized pieces: Cut vegetables to similar sizes so they cook at the same rate.
- Dry skin = crispy skin: Patting the chicken dry and rubbing oil under the skin helps the skin crisp up beautifully.
- Single layer is key: Crowding the pan steams rather than roasts. Use two pans if necessary.
- Test doneness: Use a meat thermometer for perfectly cooked chicken every time.
- Make it quicker: Use boneless thighs and cut cooking time slightly, checking at 25–30 minutes.
For another one-pan lemony seafood option that roasts quickly, see this one-pan lemon herb salmon with asparagus.
Possible Variations
- Gluten-free: This entire recipe is naturally gluten-free when you use gluten-free sides; pair it with roasted squash or a simple rice pilaf for a hearty meal.
- Streusel topping (savory twist): For a surprising crunch, sprinkle a savory herb streusel (made with gluten-free panko, chopped herbs, a touch of olive oil, and grated Parmesan) over the vegetables in the last 10 minutes of roasting for texture contrast.
- Vegetables swap: Use sweet potatoes, parsnips, or winter squash depending on seasonal availability.
- Lighter option: Use skinless chicken breasts and reduce roasting time; check at 20–25 minutes.
If you want bold fajita-style seasonings on a sheet pan, try this sheet pan chicken fajitas for inspiration on assembly and roasting times.
Storage and Reheating
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: Freeze portions in freezer-safe containers for up to 2 months; thaw in the refrigerator overnight before reheating.
- Reheat: Reheat in a 350°F (175°C) oven for 10–15 minutes to maintain texture, or use an air fryer for 5–7 minutes to crisp the skin. Avoid microwaving if you care about crispness.
Conclusion
This Sheet Pan Lemon Herb Chicken and Vegetables is a go-to fall meal that’s as comforting as a warm kitchen and as simple as one pan. It’s forgiving, full of seasonal flavor, and easy to customize — perfect for home bakers who want to pair savory dinners with fresh-baked bread or a simple autumn salad.
FAQs
Q: How long do I roast the chicken and vegetables together?
A: Roast at 425°F (218°C) for 35–45 minutes depending on the size of the chicken thighs and vegetable pieces; chicken is done at 165°F (74°C).
Q: Can I use boneless chicken instead of bone-in?
A: Yes—boneless thighs or breasts will cook faster; start checking doneness at 20–25 minutes.
Q: Is this recipe freezer-friendly?
A: Yes, store cooled leftovers in freezer-safe containers for up to 2 months and thaw overnight before reheating.
Q: Can I make this recipe dairy-free?
A: Absolutely—this recipe is dairy-free as written; skip the optional Parmesan in a savory streusel or use a dairy-free alternative.
Sheet Pan Lemon Herb Chicken and Vegetables
Ingredients
For the chicken
- 4 pieces bone-in, skin-on chicken thighs (about 2–2.5 lb total)
- 3 tbsp olive oil
- Zest and juice of 2 lemons lemons
- 4 cloves garlic, minced
- 2 tsp fresh rosemary, chopped (or 1 tsp dried)
- 2 tsp fresh thyme leaves (or 1 tsp dried)
- 1 tsp smoked paprika
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 tbsp honey or maple syrup (optional) for a touch of glaze
For the vegetables
- 1 lb baby potatoes, halved
- 3 medium carrots, cut into 1-inch pieces
- 12 oz Brussels sprouts, trimmed and halved
- chopped parsley (optional garnish)
- lemon wedges (optional garnish)
Instructions
Preparation
- Preheat your oven to 425°F (218°C). Line a large sheet pan with parchment for easy cleanup.
- In a bowl, whisk together olive oil, lemon zest, lemon juice, garlic, rosemary, thyme, smoked paprika, salt, pepper, and honey if using to make the lemon-herb marinade.
- Pat the chicken thighs dry with paper towels. Pour about half the marinade over the chicken and rub it under the skin where possible for extra flavor. Let sit while you prep the vegetables.
- In a large bowl, toss potatoes, carrots, and Brussels sprouts with the remaining marinade until evenly coated.
Cooking
- Spread the vegetables in a single layer on the sheet pan. Nestle the chicken thighs skin-side up among the vegetables so everything roasts evenly.
- Roast for 35–45 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized. If the chicken skin needs extra crisping, broil for 2–3 minutes while watching closely.
- Let the sheet pan rest for 5 minutes, squeeze a little fresh lemon over everything, sprinkle with parsley, and serve.