Why You’ll Love This Sheet Pan Lemon Herb Chicken and Veggies

• It’s a complete meal, all on one pan. You get your protein and your veggies roasting together, which means less time cooking and, even better, less time washing up. It’s the ultimate weeknight win.
• The flavors are bright, fresh, and incredibly satisfying. The combination of zesty lemon, earthy herbs, and sweet roasted vegetables is just a classic for a reason. It feels light yet totally comforting at the same time.
• It’s incredibly flexible. Don’t have broccoli? Use cauliflower. Not a fan of chicken thighs? Breasts work too. This recipe is a fantastic template you can adapt based on what’s in your fridge.
• It makes for amazing leftovers. The flavors meld and deepen overnight, making lunch the next day something you’ll genuinely look forward to. It’s great hot or even cold in a salad.

Ingredients & Tools

• 4 bone-in, skin-on chicken thighs
• 1 lb baby potatoes, halved
• 2 medium zucchini, chopped into 1-inch chunks
• 1 large red bell pepper, sliced
• 1 small red onion, cut into wedges
• 1 large lemon, sliced
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme leaves
• 1 tsp dried oregano
• 1 tsp salt, plus more to taste
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes (optional)

Tools: A large rimmed baking sheet, a large mixing bowl, and a small bowl for the marinade.

A little note on the chicken—using bone-in, skin-on thighs really makes a difference here. They stay incredibly moist and the skin gets so wonderfully crispy. And don’t skimp on the olive oil; it helps everything get that beautiful, golden-brown roast.

Nutrition (per serving)

• Calories: 420 kcal
• Protein: 28 g
• Fat: 22 g
• Carbohydrates: 28 g
• Fiber: 5 g

Serves: 4 | Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes

Before You Start: Tips & Ingredient Notes

• Don’t crowd the pan. This is the golden rule of roasting. If everything is piled on top of each other, the vegetables will steam instead of roast. You want a single, even layer for the best caramelization.
• Chop your veggies to a similar size. Cutting the potatoes, zucchini, and peppers into roughly uniform pieces ensures they’ll all cook through at the same rate. No one wants mushy zucchini next to a crunchy potato!
• Let the chicken come to room temperature. Taking the chicken out of the fridge about 20 minutes before cooking helps it cook more evenly, leading to a juicier result and crispier skin.
• Fresh herbs vs. dried. While I highly recommend fresh rosemary and thyme for their vibrant flavor, in a pinch you can use dried. Just use one-third of the amount, as dried herbs are more potent.

How to Make Sheet Pan Lemon Herb Chicken and Veggies

Serving Suggestions

Complementary Dishes

• A simple arugula salad — The peppery bite of fresh arugula with a light lemon vinaigrette provides a crisp, cool contrast to the warm, roasted flavors of the main dish.
• Crusty bread or garlic bread — You’ll want something to soak up all those delicious lemony, herby juices left on the pan. It’s arguably the best part of the meal.
• Creamy polenta or couscous — A soft, neutral base like polenta or fluffy couscous is wonderful for piling the chicken and veggies on top, making the meal even more hearty and satisfying.

Drinks

• A crisp Sauvignon Blanc — The wine’s citrusy notes are a perfect match for the lemon and herbs in the dish, cleansing the palate between bites.
• Sparkling water with lemon — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and highlight the bright flavors without overpowering them.
• A light pale ale — The slight bitterness and carbonation of a pale ale can cut through the richness of the chicken skin beautifully.

Something Sweet

• Lemon sorbet — Continuing the lemon theme with a clean, refreshing dessert that feels light and palate-cleansing after the savory roast.
• Almond biscotti — The nutty, crunchy texture of biscotti is a lovely, not-too-sweet way to end the meal, especially with a cup of coffee or tea.
• Fresh berries with whipped cream — Simple, fresh, and a little indulgent. The natural sweetness of the berries is a perfect, easy finish.

Top Mistakes to Avoid

• Using a pan that’s too small. If you overcrowd the pan, the ingredients will release too much moisture and steam instead of roasting. You’ll end up with soggy chicken skin and soft, rather than crispy, vegetables. I’ve messed this up before too, trying to fit it all on one standard-sized pan—trust me, use the biggest one you have.
• Not drying the chicken skin. Any moisture on the surface of the chicken will create steam, which is the enemy of crispiness. Taking that extra 30 seconds to pat it thoroughly dry with paper towels makes a world of difference.
• Neglecting to season under the skin. Rubbing some of the herb marinade directly onto the meat under the skin is a little pro-move. It seasons the chicken from the inside out, rather than just flavoring the exterior.
• Stirring the vegetables during cooking. Resist the urge! Letting them sit undisturbed allows them to develop those delicious, caramelized, browned bits. If you stir them, you’ll just scrape that flavor off the pan.

Expert Tips

• Tip: For extra-crispy chicken skin, place the seasoned thighs directly on the oven rack with the sheet pan positioned on the rack below to catch the drippings. The direct, circulating heat makes the skin unbelievably crackly—just keep an eye on it so it doesn’t burn.
• Tip: If your vegetables are done before the chicken, simply use a spatula to transfer them to a serving platter and tent with foil to keep warm, then let the chicken continue roasting until it’s perfectly cooked. This prevents the veggies from getting mushy.
• Tip: Let the roasted lemon slices cool slightly, then mash them a bit with a fork and stir them back into the pan juices. This creates an instant, vibrant, and no-cook pan sauce that’s packed with lemon flavor.
• Tip: For a deeper flavor, you can marinate the chicken in the herb and oil mixture for up to 4 hours in the fridge before cooking. Just be sure to let it come back to room temperature before it goes in the oven.

FAQs

Can I use chicken breasts instead of thighs?
Absolutely! Boneless, skinless chicken breasts will work, but you’ll need to adjust the cooking time. Since they cook faster and can dry out more easily, I’d recommend adding them to the pan about 15 minutes after the vegetables have started roasting. Check their internal temperature—it should be 165°F (74°C). The trade-off is you’ll lose that wonderfully crispy skin, but the lemon-herb flavor will still be fantastic.

My vegetables are still hard, what happened?
This usually means they were cut too large or the oven temperature was a bit low. Baby potatoes can be stubborn! Next time, try cutting them into quarters instead of halves to ensure they cook through. You can also parboil the potatoes for 5-7 minutes before tossing them with the oil and herbs—this gives them a head start and guarantees a tender interior.

Can I make this ahead of time?
You can do all the prep ahead! Chop all the vegetables and make the herb marinade, storing them separately in the fridge for up to 24 hours. When you’re ready to cook, just toss everything together and roast. I don’t recommend assembling the entire pan and letting it sit, as the salt will draw moisture out of the vegetables, making them watery.

How should I store and reheat leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I find the oven or an air fryer works best to re-crisp the chicken skin and vegetables. Spread everything in a single layer on a baking sheet and heat at 375°F (190°C) for about 10-15 minutes. The microwave will work in a pinch but will make the skin soft.

What other vegetables can I use?
This recipe is a fantastic canvas! Broccoli florets, cauliflower, carrots (cut into thin sticks), cherry tomatoes, asparagus, and even chunks of sweet potato or butternut squash all work beautifully. Just keep in mind their cooking times—denser veggies like carrots and potatoes should be cut smaller than quicker-cooking ones like asparagus or tomatoes.