This Lemon & Herb Chicken Sheet Pan Dinner is the easiest, tastiest meal you can make! Just a few simple ingredients tossed together in the oven makes a no-fuss weekday meal. Eat as-is or pair with a fresh green salad.
Sheet pan dinners have got to be the best options out there for when we just don’t feel like putting a ton of effort into a weekday (or any day) meal. Don’t get me wrong — I enjoy cooking and I think it’s a great skill to have and one that we can all acquire. But sometimes I like things to be a little easier or quicker!
If you’ve been around my blog or videos a while you’ll also know that simple recipes are my thing. Not a ton of ingredients, not a ton of steps, and not a ton of time. All the flavour and nutrition, though.
How to Make a Lemon Herb Chicken Sheet Pan Dinner
This recipe involves only just a few things. You’ll need chicken thighs, your favourite vegetables (I like carrots, yellow skinned potatoes and green beans), lemon, and a couple herbs.
You can do bone-in, skin-on chicken thighs for this recipe which will yield the crispiest finish and most flavour, but also the greasiest. Not that I’m fat-phobic by any means whatsoever, it’s just preference here. Sometimes I find oily foods make my stomach a bit gurgly! Boneless skinless is the alternative and works just fine also. Note that they will cook a bit quicker.
This sheet pan dinner can be eaten as a simple chicken + veg dinner, or paired with a big green salad. Serves 2-4.
Lemon Herb Chicken Sheet Pan Dinner
An assortment of veggies on a pan, topped with chicken thighs, herbs, and lemon for the tastiest one-pan dinner ever.
Ingredients
- 4 chicken thighs (bone-in, skin-on or boneless skinless)
- 4 yellow potatoes (Yukon Gold)
- 2 large carrots
- 2 cups green beans, ends chopped
- 1 lemon
- 1 tbsp dried oregano
- 1 tsp dried basil
- 2 tsp sea salt
- black pepper to taste
- 1 tbsp olive oil
Instructions
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Preheat oven to 425F. Chop up potatoes (large or small chunks, up to you), slice carrots into sticks, and chop tips off of green beans.
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Place all veggies on baking sheet and drizzle with oil. Mix until all are evenly coated.
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Nestle chicken thighs, skin up, on top of veggies so they’re slightly raised.
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Sprinkle chicken thighs and veggies evenly with salt, pepper, herbs and juice from lemon. Make sure everything is well coated.
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Place pan in hot oven for about 40 minutes (less time if using boneless, skinless chicken). You’ll hear everything crackling away as it cooks.
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When done, chicken thighs should be brown and crispy on the top. Veggies should also be a little crispy on the edges.
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Transfer to plates and serve alone or with a side of fresh green salad.
Recipe Notes
- Bone-in, skin-on chicken thighs will take about 40-45 minutes to cook along with the vegetables. Boneless skinless will take less time, about 30-35 minutes, and can be removed while the remaining veggies continue to cook.
- If you want to avoid vegetables getting soggy, remove chicken once fully cooked, toss veggies, and turn on broil for 3-5 minutes before removing from oven.
- Store leftovers in airtight container for up to 3 days.
If you try this sheet pan dinner let know by leaving a comment below or tagging me @meghanlivingstone on Instagram! I’d love to see your creations.
Made this for dinner tonight. I subbed herbs de Provence for the oregano but otherwise followed the recipe. Absolutely delicious! All the flavor of a roasted chicken dinner in like 45 minutes. I can see it as a weekly staple.