Sheet Pan Lemon Herb Chicken Thighs with Roasted Vegetables

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

1. 1

   Step 1: Make the lemon-herb marinade and coat chicken

   In a large bowl, whisk together olive oil, the zest and juice of the lemon, minced garlic, chopped fresh herbs, kosher salt, and black pepper. Add the chicken thighs and toss well to coat; let them sit while you prepare the vegetables so flavors meld (10–15 minutes is fine).

   For this step

   • 4 piecesBone-in skin-on chicken thighs
   • 1 pieceLemon (zest + juice)
   • 3 tbspOlive oil
   • 3 clovesGarlic, minced
   • 2 tbspFresh herbs (thyme and/or rosemary), chopped
   • 1 1/2 tspKosher salt
   • 1 tspFreshly ground black pepper
   
2. 2

   Step 2: Prepare the vegetables

   Preheat the oven to 425°F (220°C). Toss the halved baby potatoes, carrots, and red onion with a little of the reserved marinade or an extra tablespoon of olive oil and a pinch of salt and pepper so they are evenly coated.

   For this step

   • 1 lbBaby potatoes, halved if large
   • 3 mediumCarrots, peeled and cut into 1-inch pieces
   • 1 mediumRed onion, cut into wedges
   
3. 3

   Step 3: Arrange on a sheet pan

   Spread the vegetables in a single layer across a large rimmed sheet pan and nestle the chicken thighs skin-side up among them, leaving space so air can circulate. Pour any remaining marinade over the chicken and vegetables for extra flavor.
   
4. 4

   Step 4: Roast until browned and partially cooked

   Roast in the preheated oven for 25 minutes, until the vegetables begin to brown and the chicken skin is golden. Halfway through, use tongs to turn the vegetables for even roasting and drizzle any pan juices over the chicken.
   
5. 5

   Step 5: Finish roasting and rest

   Return the pan to the oven and roast another 10–15 minutes, until the chicken reaches 165°F (74°C) and vegetables are tender. Remove from the oven, let the chicken rest 5 minutes, then finish with an extra squeeze of lemon and a scatter of fresh herbs before serving.
   

1. In a large bowl, whisk together olive oil, the zest and juice of the lemon, minced garlic, chopped fresh herbs, kosher salt, and black pepper. Add the chicken thighs and toss well to coat; let them sit while you prepare the vegetables so flavors meld (10–15 minutes is fine).
2. Preheat the oven to 425°F (220°C). Toss the halved baby potatoes, carrots, and red onion with a little of the reserved marinade or an extra tablespoon of olive oil and a pinch of salt and pepper so they are evenly coated.
3. Spread the vegetables in a single layer across a large rimmed sheet pan and nestle the chicken thighs skin-side up among them, leaving space so air can circulate. Pour any remaining marinade over the chicken and vegetables for extra flavor.
4. Roast in the preheated oven for 25 minutes, until the vegetables begin to brown and the chicken skin is golden. Halfway through, use tongs to turn the vegetables for even roasting and drizzle any pan juices over the chicken.
5. Return the pan to the oven and roast another 10–15 minutes, until the chicken reaches 165°F (74°C) and vegetables are tender. Remove from the oven, let the chicken rest 5 minutes, then finish with an extra squeeze of lemon and a scatter of fresh herbs before serving.