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Easy Crispy Lemon Herb Chicken Sheet Pan Dinner

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A quick and easy sheet pan dinner featuring crispy, juicy chicken thighs with bright lemon and savory herbs, roasted alongside baby potatoes and green beans for a flavorful weeknight meal.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 lbs / 700g)
  • 2 tablespoons extra virgin olive oil
  • 1 large fresh lemon, zested and juiced
  • 3 garlic cloves, minced
  • 2 teaspoons fresh thyme, chopped (or 1 teaspoon dried thyme)
  • 1 teaspoon fresh oregano, chopped
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 lb baby potatoes (about 450g), halved
  • 8 oz green beans (about 225g), trimmed
  • Optional garnish: fresh parsley, chopped

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. In a mixing bowl, combine olive oil, lemon zest and juice, minced garlic, chopped thyme, oregano, salt, and black pepper. Whisk until well combined.
  3. Add the chicken thighs to the bowl and toss to coat thoroughly with the lemon herb mixture. Let sit for about 5 minutes.
  4. Halve the baby potatoes and trim the green beans. Toss them lightly with a little olive oil, salt, and pepper. Optionally, sprinkle thyme over the potatoes.
  5. Arrange the potatoes on one side of a large rimmed sheet pan, place the chicken thighs skin-side up next to them, leaving space for the green beans on the other side.
  6. Roast on the middle rack for 25 minutes. Halfway through, stir the potatoes and flip the green beans for even cooking. If desired, broil for the last 2-3 minutes to crisp the chicken skin, watching closely to avoid burning.
  7. Check that the chicken reaches an internal temperature of 165°F (74°C) and that potatoes are tender when pierced with a fork. Green beans should be bright green and slightly blistered.
  8. Let the chicken rest for 5 minutes after removing from the oven.
  9. Garnish with chopped fresh parsley and a squeeze of extra lemon juice before serving.

Notes

Pat chicken skin dry before marinating to ensure crispiness. Use bone-in, skin-on thighs for best texture. High heat roasting at 425°F is key for crispy skin. Broil for 2-3 minutes at the end if extra crunch is desired. Rotate the pan during cooking if your oven heats unevenly. Avoid overcrowding the pan to allow air circulation. Leftovers keep well refrigerated for up to 3 days; reheat in oven to maintain crispiness.

Nutrition

Keywords: lemon herb chicken, sheet pan dinner, crispy chicken thighs, easy weeknight meal, roasted chicken, one pan dinner, healthy chicken recipe

Find it online: https://merrymorsel.com/easy-crispy-lemon-herb-chicken-sheet-pan-dinner-recipe-for-perfect-weeknight-meals/