Sheet Pan Lemon Herb Chicken

The first time I made this sheet pan chicken, my apartment smelled like a Mediterranean kitchen within minutes. The combination of lemon, garlic, and herbs roasting together creates this incredible aroma that makes everyone wander into the kitchen asking whats for dinner. Its become my go-to when I want something impressive but absolutely effortless.

I made this for my sister last winter when she was recovering from surgery and needed comforting food that didnt require her to lift a finger. She texted me the next day saying the leftovers were even better, which is saying something for a sheet pan dinner. Now its what she requests every time I visit.

Ingredients

• 4 bone-in, skin-on chicken thighs: The bone keeps the meat moist during roasting and the skin gets wonderfully crispy
• 1 can artichoke hearts (400 g), drained and quartered: Canned artichokes work beautifully here and develop a slightly nutty flavor when roasted
• 2 cups baby potatoes, halved: These roast alongside everything and become tender and golden
• 1 red onion, cut into wedges: Red onion adds a mild sweetness that balances the bright lemon
• 1 cup cherry tomatoes: They burst in the oven creating little pockets of juicy sweetness
• 3 tablespoons olive oil: Helps everything roast evenly and carries all the flavors
• 1 lemon, zest and juice: Both the zest and juice are essential for that bright Mediterranean flavor
• 3 garlic cloves, minced: Roasted garlic becomes mellow and sweet
• 2 teaspoons dried oregano: Classic Mediterranean herb that pairs perfectly with chicken
• 1 teaspoon dried thyme: Adds earthy undertones to the herb mixture
• 1 teaspoon salt: Enhances all the natural flavors
• ½ teaspoon black pepper: Adds just enough warmth
• 2 tablespoons fresh parsley, chopped: Fresh herb finish makes everything look vibrant
• Lemon wedges (optional): Extra squeeze of acid brightens the final dish

Instructions

Preheat your oven:

Get it to 425°F and line a large sheet pan with parchment paper for the easiest cleanup ever.

Whisk together the marinade:

Combine olive oil, lemon zest, lemon juice, garlic, oregano, thyme, salt, and pepper in a large bowl until well blended.

Coat the chicken:

Add chicken thighs to the bowl and turn them to coat evenly in the marinade.

Arrange the vegetables:

Spread potatoes, artichoke hearts, onion wedges, and cherry tomatoes on the prepared sheet pan.

Nestle in the chicken:

Place marinated chicken thighs among the vegetables skin side up and pour any remaining marinade over everything.

Roast until golden:

Cook for 35 to 40 minutes until chicken reaches 165°F internally and vegetables are tender.

Finish and serve:

Sprinkle fresh parsley over everything and serve with lemon wedges if you want extra brightness.

Save

This recipe saved me during a particularly chaotic week when I had unexpected guests stay over. I threw it together last minute and everyone acted like Id been cooking for hours. The way the artichokes caramelize slightly at the edges while the tomatoes burst has become something I crave regularly.

Making It Your Own

Once youve made this a few times, youll start seeing all the ways to customize it. I sometimes add Kalamata olives in the last 15 minutes of cooking for that salty brine punch. During summer I throw in some zucchini slices, and in autumn I swap the potatoes for sweet potato wedges.

Serving Suggestions

This is one of those complete meals that needs nothing more than maybe some crusty bread to sop up the pan juices. But if you want to stretch it further, I love serving it over fluffy rice or quinoa. A simple green salad with a vinaigrette on the side makes it feel like a proper dinner party.

Storage And Meal Prep

This stores beautifully and actually tastes better the next day as the flavors meld together. I often make a double batch on Sunday and eat it throughout the week for lunch. Just reheat gently in a low oven or microwave until warmed through.

• Store in airtight containers for up to 4 days
• Freeze portions for up to 3 months if you want meal prep backup
• The skin loses its crispness in the fridge but the flavor stays incredible

Save

Theres something so satisfying about pulling a bubbling, golden pan from the oven and knowing dinner is done. This is the kind of recipe that makes cooking feel like a pleasure instead of a chore.

Recipe Questions & Answers

→ Can I use boneless chicken instead of bone-in thighs?

Yes, boneless chicken breasts or thighs can be used. Adjust the cooking time accordingly to ensure the chicken is cooked through without drying out.

→ What herbs complement the lemon and artichokes best?

Dried oregano and thyme add a classic Mediterranean flavor that pairs beautifully with the zesty lemon and tender artichokes.

→ How do I know when the chicken is properly cooked?

The chicken is done when the internal temperature reaches 165°F (74°C) and the skin is golden and crisp.

→ Can I add other vegetables to this dish?

Absolutely! Kalamata olives, bell peppers, or green beans can be included to boost flavor and texture.

→ Is this dish suitable for gluten-free and dairy-free diets?

Yes, the ingredients are naturally gluten-free and dairy-free, making it suitable for those dietary preferences.