Sheet Pan Lemon Herb Chicken: A Zesty One-Pan Dinner for Busy Nights

I’ve included some videos below for those who prefer to watch rather than read.

Sheet pan lemon herb chicken is a tasty and easy meal that’s perfect for busy weeknights. You can make this dish with just a few simple ingredients and one pan. The chicken comes out juicy and flavorful, with a zesty lemon and herb coating that will make your taste buds sing.

This recipe is great for meal prep too. You can cook a big batch and have leftovers for lunch or dinner the next day. Plus, cleanup is a breeze since everything cooks on one pan. Give this sheet pan lemon herb chicken a try and see how simple and delicious weeknight dinners can be!

Exact Ingredients (+ Possible Substitutes)

Here’s what you’ll need for this tasty sheet pan meal:

• 4-6 chicken thighs or drumsticks
• 1 pound baby potatoes, halved
• 1 large lemon, sliced
• 1 red onion, cut into wedges
• 3 tablespoons olive oil
• 2 teaspoons dried oregano
• 1 teaspoon paprika
• Salt and pepper to taste

For the marinade:

• 2 tablespoons olive oil
• Juice of 1 lemon
• 2 cloves garlic, minced
• 1 tablespoon Dijon mustard

Don’t have these exact items? No worries! Try these swaps:

• Use chicken breasts instead of thighs
• Swap regular potatoes for sweet potatoes
• Replace oregano with Italian seasoning
• Use lime instead of lemon for a different twist

Add some veggies:

• Asparagus spears
• Green beans
• Cherry tomatoes
• Bell peppers, sliced

These additions will boost flavor and nutrition. Mix and match based on what you have in your fridge!

Instructions

Preheat your oven to 425°F (220°C). This high heat will give your chicken a crispy exterior.

Grab a large sheet pan and arrange your chicken pieces on it. Make sure they’re not overlapping.

Slice some potatoes and scatter them around the chicken. Add green beans or other veggies if you like.

Mix up a tasty marinade in a small bowl. Combine olive oil, lemon juice, lemon zest, minced garlic, and your favorite herbs. Oregano and rosemary work great!

Pour the marinade over everything on the sheet pan. Use your hands to make sure it’s evenly coated.

Pop the pan in the oven and let it cook for about 30-35 minutes. The chicken should be golden brown and cooked through.

Check that the chicken reaches 165°F (74°C) with a meat thermometer to be safe.

Let it rest for a few minutes before serving. Enjoy your easy and delicious meal!

Tips, Tricks & Storing

Here are some helpful tips for making the best sheet pan lemon herb chicken:

• Lift the skin gently and rub herb butter underneath for extra flavor.
• Cut potatoes into even-sized pieces so they cook at the same rate.
• Arrange chicken and veggies in a single layer to promote even cooking.

For crispy skin, pat the chicken dry before seasoning. You can also broil for 1-2 minutes at the end if needed.

Try these tricks to take your dish to the next level:

• Add lemon slices on top of the chicken for a pretty presentation.
• Toss in some whole garlic cloves to roast alongside everything.
• Sprinkle fresh herbs over the finished dish before serving.

To store leftovers, let everything cool completely. Place in airtight containers and refrigerate for up to 3-4 days. Reheat in the oven for best results.

You can also prep ingredients ahead of time. Chop veggies and make the herb butter mixture the day before. Store separately in the fridge until ready to use.