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Easy Lemon Herb Sheet Pan Chicken Recipe with Spring Vegetables for Perfect Weeknight Dinner

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 servings
Calories 550
This flavorful sheet pan chicken with fresh herbs and spring vegetables makes for a quick, healthy, and delicious weeknight dinner.

Ingredients

Meat

  • 4 pieces bone-in, skin-on chicken thighs (about 1.5 lbs / 680 g)
  • 1 large lemon (zested and juiced)

Herbs and Seasonings

  • 2 teaspoons fresh thyme leaves
  • 1 teaspoon fresh rosemary, finely chopped
  • 2 tablespoons fresh parsley, chopped
  • 3 cloves garlic, minced
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon salt
  • 0.5 teaspoon freshly ground black pepper

Vegetables

  • 1 cup baby carrots (about 130 g)
  • 1 bunch asparagus spears (trimmed, about 8 oz / 225 g)
  • 1 pound baby potatoes (halved or quartered, about 450 g)
  • 1 cup green beans (trimmed, about 125 g)

Instructions 

  • Preheat oven to 425°F (220°C) and line a baking sheet.
  • Mix olive oil, garlic, lemon zest and juice, herbs, salt, and pepper. Toss chicken and vegetables in the mixture.
  • Arrange chicken skin-side up on the baking sheet and scatter vegetables around. Roast for 30-35 minutes.
  • Optional: Broil for 2-3 minutes for extra crispy skin. Rest for 5 minutes before serving.

Notes

Use a meat thermometer to ensure chicken reaches 165°F (74°C).
Calories: 550kcal
Cost: $15
Course: dinner
Cuisine: American
Keyword: Chicken, Herbs, lemon