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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.

Course Main Course
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 2 (2-4)
Author Meghan Livingstone


  • 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


  1. 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.

  2. Place all veggies on baking sheet and drizzle with oil. Mix until all are evenly coated.

  3. Nestle chicken thighs, skin up, on top of veggies so they're slightly raised.

  4. Sprinkle chicken thighs and veggies evenly with salt, pepper, herbs and juice from lemon. Make sure everything is well coated.

  5. 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.

  6. When done, chicken thighs should be brown and crispy on the top. Veggies should also be a little crispy on the edges.

  7. 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.