On busy nights, having an easy, healthy dinner to serve for your family is essential. And dishes cooked on a sheet pan where the meat and the side dishes can cook at the same time is even better. There’s less to clean up, and roasting really brings out the flavor. Our recipe for Sheet Pan Lemon Roasted Chicken Thighs with Vegetables fits the bill.
Sheet Pan Lemon Roasted Chicken Thighs with Vegetables is great for busy nights!
You can have these chicken thighs in the oven in only 15 minutes. While they are cooking, that frees you up to help with homework or to simply relax. It serves four, but you can easily put together two sheet pans to double the recipe and cook them side by side if you need more servings.
The roasted vegetables flavor really comes to life prepared like this. No one will know it was a cinch to make!
So treat your family to a delicious, healthy meal that you can easily get on the table.
We have some more easy dinners you may enjoy making for your family too! Be sure to give these a try:
- Easy German Pork Schnitzel
- Healthy Instant Pot Chicken Caesar Wraps
- Instant Pot Barbecue Meatballs
- Air Fryer Lemon Pepper Shrimp Skewers
- Easy Meaty Chili in the Pressure Cooker
Ingredients you need to make Sheet Pan Lemon Roasted Chicken Thighs with Vegetables
- 1 medium red onion, peeled and roughly chopped
- 8 large red potatoes, quartered
- 1 pint cherry (or grape) tomatoes, whole
- 1 t. dried basil
- 1 t. dried oregano
- 1 t. dried rosemary
- Sea salt and black pepper, to taste
- 3 T. extra virgin olive oil, divided
- 4 bone-in chicken thighs, with skin
- 2 medium lemons, sliced
- Sprigs of fresh parsley and rosemary, for garnish (optional)
How to make Sheet Pan Lemon Roasted Chicken Thighs with Vegetables
Pre-heat the oven to 400°F and line a large rimmed, baking sheet with parchment paper or a Silpat® baking mat. Set aside.
Combine red onion, potatoes, and tomatoes in a large glass bowl and sprinkle with the dried herbs. Drizzle with two tablespoons olive oil and season with salt and black pepper, to taste. Toss to coat and spread into a single layer onto the prepared baking sheet.
Add the chicken thighs to the bowl and drizzle with the remaining olive oil. Season with additional salt and black pepper, if desired, and turn to coat. Nestle chicken thighs in between the veggies on the baking sheet and top each with one or two lemon slices. Scatter the remaining lemon slices amongst the veggies on the baking sheet.
Place baking sheet in the pre-heated oven for 20 minutes. Remove from oven and turn the veggies. Return to oven to roast for another 20-25 minutes, or until the chicken is cooked through.
Remove from oven and let chicken rest for 5 minutes before serving. Garnish with fresh herbs, if using, and serve immediately. Enjoy!
Food Safety Tip: The safe cooking temperature for chicken is 165°F. Use an instant-read thermometer to test for doneness. Remove from oven when internal temperature at the thickest part reaches at least 160°F. The temperature will continue to rise several degrees while the chicken rests.
Sheet Pan Lemon Roasted Chicken Thighs with Vegetables
Ingredients
- 1 medium red onion peeled and roughly chopped
- 8 large red potatoes quartered
- 1 pint cherry (or graptomatoes whole
- 1 t. dried basil
- 1 t. dried oregano
- 1 t. dried rosemary
- Sea salt and black pepper to taste
- 3 extra virgin olive oil divided
- 4 bone-in chicken thighs with skin
- 2 medium lemons sliced
- Sprigs of fresh parsley and rosemary for garnish (optional)
Instructions
- Pre-heat the oven to 400°F and line a large rimmed, baking sheet with parchment paper or a Silpat® baking mat. Set aside.
- Combine red onion, potatoes, and tomatoes in a large glass bowl and sprinkle with the dried herbs. Drizzle with two tablespoons olive oil and season with salt and black pepper, to taste. Toss to coat and spread into a single layer onto the prepared baking sheet.
- Add the chicken thighs to the bowl and drizzle with the remaining olive oil. Season with additional salt and black pepper, if desired, and turn to coat. Nestle chicken thighs in between the veggies on the baking sheet and top each with one or two lemon slices. Scatter the remaining lemon slices amongst the veggies on the baking sheet.
- Place baking sheet in the pre-heated oven for 20 minutes. Remove from oven and turn the veggies. Return to oven to roast for another 20-25 minutes, or until the chicken is cooked through.
- Remove from oven and let chicken rest for 5 minutes before serving. Garnish with fresh herbs, if using, and serve immediately. Enjoy!
Notes
Nutrition
Hi, I’m Jennifer. I love to cook and entertain. I have a lot of fun sharing traditional food and drink recipes as well as putting a new spin on the classics. I strive to provide easy to make recipes that are perfect for the home cook, bartender and entertainer.