Sheet Pan Lemon Herb Chicken (Printable)

One-pan meal featuring lemon-kissed chicken, artichokes, baby potatoes, and fresh herbs for an easy dinner.

# What You'll Need:

→ Protein & Main

01 - 4 bone-in, skin-on chicken thighs

→ Vegetables

02 - 1 can (14 oz) artichoke hearts, drained and quartered
03 - 2 cups baby potatoes, halved
04 - 1 red onion, cut into wedges
05 - 1 cup cherry tomatoes

→ Marinade & Flavor

06 - 3 tablespoons olive oil
07 - Zest and juice of 1 lemon
08 - 3 garlic cloves, minced
09 - 2 teaspoons dried oregano
10 - 1 teaspoon dried thyme
11 - 1 teaspoon salt
12 - ½ teaspoon black pepper

→ Garnish

13 - 2 tablespoons fresh parsley, chopped
14 - Lemon wedges (optional)

# Directions:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or lightly grease it.
02 - In a large bowl, whisk together olive oil, lemon zest, lemon juice, garlic, oregano, thyme, salt, and pepper.
03 - Add chicken thighs to the marinade, turning to coat. Let sit for at least 10 minutes for extra flavor.
04 - Arrange potatoes, artichoke hearts, red onion, and cherry tomatoes on the prepared sheet pan. Drizzle with a little extra olive oil and season lightly with salt and pepper.
05 - Nestle marinated chicken thighs among the vegetables, skin side up. Pour any remaining marinade over everything.
06 - Roast in the preheated oven for 35 to 40 minutes, or until chicken is golden and cooked through (internal temperature 165°F) and vegetables are tender.
07 - Remove from oven, sprinkle with fresh parsley, and serve with lemon wedges if desired.

# Expert Advice:

01 -
  • Everything cooks on one pan so cleanup takes literally two minutes
  • The chicken skin gets perfectly crispy while the meat stays incredibly juicy
  • Its one of those meals that looks fancy but comes together in under an hour
02 -
  • Dont overcrowd the pan or the vegetables will steam instead of roast
  • Letting the chicken marinate for even 10 minutes makes a noticeable difference in flavor
  • The chicken skin needs to be skin side up to get that crispy texture everyone loves
03 -
  • Pat the chicken skin dry with paper towels before marinating for extra crispiness
  • Cut the potatoes into smaller pieces if you want them to cook faster
  • Let the pan rest for 5 minutes after roasting so the juices redistribute

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