Go Back
–+ servings
Sheet Pan Lemon Herb Chicken And Vegetables 2026 02 10 132202 1024x574 1

Sheet Pan Lemon Herb Chicken and Vegetables

A comforting and simple one-pan dish featuring lemon-marinated chicken thighs and colorful roasted vegetables, perfect for busy weeknights or autumn gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dinner, Main Course
Cuisine American, Comfort Food
Servings 4 servings
Calories 600 kcal

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.

Notes

Cut vegetables to similar sizes so they cook at the same rate. Drying the chicken promotes crispy skin. Avoid crowding the pan - use two if necessary. Use a meat thermometer for perfect doneness. For quicker preparation, use boneless thighs and reduce cooking time.

Nutrition

Serving: 1gCalories: 600kcalCarbohydrates: 35gProtein: 35gFat: 30gSaturated Fat: 8gSodium: 1200mgFiber: 6gSugar: 3g
Keyword Autumn Recipes, Lemon Herb Chicken, One-Pan Meal, roasted vegetables, sheet pan dinner
Tried this recipe?Let us know how it was!