Sheet Pan Lemon Herb Chicken Thighs

• 8 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 1 tbsp lemon zest
• 3 tbsp fresh lemon juice
• 2 tbsp chopped fresh rosemary
• 2 tbsp chopped fresh thyme
• 4 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1 lemon, sliced
• 2 cups baby potatoes, halved
• 1 cup carrots, chopped

Steps

1. 1 Preheat oven to 425°F.
2. 2 In a bowl, whisk together olive oil, lemon zest, lemon juice, rosemary, thyme, garlic, salt, pepper, and paprika.
3. 3 Toss chicken thighs in the mixture to coat evenly.
4. 4 Arrange chicken thighs on a sheet pan. Scatter lemon slices, potatoes, and carrots around and drizzle with any remaining marinade.
5. 5 Roast in the oven for 35 minutes, or until chicken is cooked through and vegetables are tender.
6. 6 Let rest for 5 minutes before serving.

Nutrition

Tips

• For extra crispy skin, pat chicken thighs dry with paper towels before marinating.
• Feel free to add other veggies like onions or bell peppers to the sheet pan.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F to maintain crispiness.

Serving Suggestions

• Serve with a fresh green salad.
• Pair with a crusty baguette for a complete meal.

FAQ