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Sheet Pan Lemon Herb Chicken Easy Weeknight Meal

by on December 26, 2024

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Imagine a meal that bursts with flavor, is easy to make, and cleans up in a snap. That’s what you’ll get with my Sheet Pan Lemon Herb Chicken! This delightful dish features juicy chicken thighs, vibrant baby potatoes, and cherry tomatoes, all perfectly roasted together. With just a few simple ingredients and straightforward steps, you’ll have a tasty weeknight dinner on the table in no time. Ready to impress your family with this easy recipe? Let’s dive in!

- 4 bone-in, skin-on chicken thighs - 2 cups baby potatoes, halved - 1 cup cherry tomatoes, halved The main ingredients create a hearty meal. The bone-in chicken thighs give rich flavor. Baby potatoes add a nice texture, and the tomatoes bring sweetness. - 1 lemon, zested and juiced - 3 tablespoons extra virgin olive oil - 4 cloves garlic, minced - 2 teaspoons dried oregano - 1 teaspoon dried thyme - Salt and freshly cracked black pepper to taste The marinade is key to flavor. Lemon zest and juice brighten the dish. Olive oil adds richness, while garlic, oregano, and thyme bring warmth. Don’t forget salt and pepper to enhance the taste. - Fresh parsley, finely chopped Fresh parsley adds a pop of color. It also gives a bright flavor to finish the dish. Sprinkle it on just before serving for the best look and taste. {{ingredient_image_2}} 1. Preheat your oven to 425°F (220°C). This high heat will help the food roast well. 2. In a large bowl, mix the lemon zest, lemon juice, 3 tablespoons of olive oil, minced garlic, oregano, thyme, salt, and pepper. Whisk until blended. 3. Add the chicken thighs into the marinade. Make sure each piece is coated well. For best flavor, let the chicken sit for at least 15 minutes. You can also marinate it overnight in the fridge. 1. Take a big sheet pan and lay the halved baby potatoes on one side. Drizzle some olive oil and sprinkle salt and pepper on them. Toss so they are coated. 2. Put the marinated chicken thighs on the pan, skin-side up. Nestle them next to the potatoes. 3. Scatter the halved cherry tomatoes around the chicken and potatoes. This adds color and flavor to your dish. 1. Place the sheet pan in the oven and roast for 30-35 minutes. Check that the chicken reaches an internal temperature of 165°F (74°C). The potatoes should be tender and golden. 2. For a crispier finish, turn the oven to broil for 2-3 minutes. Keep an eye on it to prevent burning. 3. Once done, take the sheet pan out and let it rest for 5 minutes. This helps the juices settle. 4. Before serving, sprinkle fresh parsley on top for a nice touch. To boost the flavor of your chicken, marinate it longer. A quick 15 minutes works, but overnight makes it better. The longer the chicken sits in the marinade, the more it soaks up the zest and herbs. If you want to try new flavors, add smoked paprika or crushed red pepper. For a tangy kick, add a splash of balsamic vinegar. Always check the chicken for doneness. Use a meat thermometer to ensure it hits 165°F. This keeps it safe and tasty. To prevent overcooking your veggies, add them halfway through cooking. This way, they stay crisp and bright. Stir them gently to prevent burning while everything cooks. You can serve the dish directly from the pan for a casual feel. This keeps it simple and fun. If you prefer a more elegant look, transfer it to a platter. Arrange the chicken, potatoes, and tomatoes nicely. Drizzle the pan juices on top to add flavor and shine. This makes it look as good as it tastes! Pro Tips Marinate for Maximum Flavor: Let the chicken marinate for at least 15 minutes, but ideally overnight, to infuse deeper flavors. Even Cooking: Ensure the chicken and potatoes are cut into similar sizes for even cooking and optimal browning. Use Fresh Herbs: If possible, substitute dried herbs with fresh ones for a brighter taste and enhanced aroma. Watch the Broil: When broiling for extra crispiness, keep a close eye on the dish to prevent burning. {{image_4}} You can easily swap out the chicken for other meats. Try using pork chops or turkey thighs for a different taste. You could also use skinless chicken breasts if you prefer. For veggies, consider using carrots or bell peppers instead of potatoes and tomatoes. Both options add great flavor and color. Don’t hesitate to experiment with herbs too. If you like basil, use it in place of oregano. Rosemary adds a nice touch as well. Fresh herbs can make your dish pop with new flavors. While sheet pan cooking is quick and easy, you can also grill the chicken. Grilling gives a nice smoky flavor. To do this, marinate the chicken as usual. Then, place it on a hot grill and cook until golden. You could also use a slow cooker. Simply add the chicken and veggies to the cooker with the marinade. Cook on low for six to eight hours. This method makes the chicken super tender and juicy. For gluten-free meals, just check your seasoning. Most herbs and spices are safe. You can also use gluten-free soy sauce if you want extra flavor. If you need low-carb options, swap the potatoes for cauliflower. Cauliflower roasts nicely and tastes great with lemon and herbs. You can enjoy this dish without worrying about carbs! To store leftovers, let the dish cool down first. Place chicken, potatoes, and tomatoes in an airtight container. You can keep it in the fridge for up to three days. Make sure to cover it well to keep flavors fresh. For longer storage, freeze the leftovers. Place chicken and veggies in a freezer-safe bag or container. Press out as much air as you can. This helps prevent freezer burn. You can freeze them for up to two months. When ready to eat, thaw in the fridge overnight. To reheat and keep chicken juicy, use an oven or skillet. In the oven, set it to 350°F (175°C). Warm for about 20 minutes, covered with foil. This keeps the moisture in. If using a skillet, add a splash of water and cover. Heat on low until warm, ensuring the chicken stays tender. For the best taste, I suggest marinating the chicken for at least 15 minutes. This time allows the flavors to seep into the meat. If you have more time, marinate overnight in the fridge. This extra time enhances the lemon and herb flavors, making each bite more delicious. Yes, you can use boneless chicken thighs instead of bone-in. They cook faster, so check them at around 25 minutes. The cooking time may vary, so use a meat thermometer to ensure they reach 165°F (74°C). This keeps the chicken juicy and safe to eat. This dish goes well with many sides. Here are a few great options: - Steamed green beans - Roasted asparagus - A fresh garden salad - Quinoa or rice for a filling meal These sides complement the chicken and add color to your plate. Enjoy the mix of flavors! This recipe highlights the joy of making sheet pan lemon herb chicken. You learned about key ingredients like chicken thighs, potatoes, and tomatoes. We covered a simple marinade, cooking steps, and tips for perfecting flavor and presentation. Experimenting with variations and proper storage ensures you taste this dish at its best. Now, get cooking and enjoy the delicious results you create. Simple meals can be both fun and rewarding!

Why I Love This Recipe

  1. Flavorful Marinade: The combination of lemon, garlic, and herbs creates a vibrant and zesty flavor that infuses the chicken beautifully.
  2. One-Pan Wonder: Everything cooks together on a single sheet pan, making cleanup a breeze and allowing for maximum flavor mingling.
  3. Perfectly Roasted: The high oven temperature ensures the chicken skin gets crispy while keeping the meat juicy and tender.
  4. Colorful Presentation: With the bright cherry tomatoes and golden potatoes, this dish is as pleasing to the eye as it is to the palate.

Ingredients

Main Ingredients

– 4 bone-in, skin-on chicken thighs

– 2 cups baby potatoes, halved

– 1 cup cherry tomatoes, halved

The main ingredients create a hearty meal. The bone-in chicken thighs give rich flavor. Baby potatoes add a nice texture, and the tomatoes bring sweetness.

Marinade Ingredients

– 1 lemon, zested and juiced

– 3 tablespoons extra virgin olive oil

– 4 cloves garlic, minced

– 2 teaspoons dried oregano

– 1 teaspoon dried thyme

– Salt and freshly cracked black pepper to taste

The marinade is key to flavor. Lemon zest and juice brighten the dish. Olive oil adds richness, while garlic, oregano, and thyme bring warmth. Don’t forget salt and pepper to enhance the taste.

Garnishing

– Fresh parsley, finely chopped

Fresh parsley adds a pop of color. It also gives a bright flavor to finish the dish. Sprinkle it on just before serving for the best look and taste.

Step-by-Step Instructions

Preparation Steps

1. Preheat your oven to 425°F (220°C). This high heat will help the food roast well.

2. In a large bowl, mix the lemon zest, lemon juice, 3 tablespoons of olive oil, minced garlic, oregano, thyme, salt, and pepper. Whisk until blended.

3. Add the chicken thighs into the marinade. Make sure each piece is coated well. For best flavor, let the chicken sit for at least 15 minutes. You can also marinate it overnight in the fridge.

Arranging the Sheet Pan

1. Take a big sheet pan and lay the halved baby potatoes on one side. Drizzle some olive oil and sprinkle salt and pepper on them. Toss so they are coated.

2. Put the marinated chicken thighs on the pan, skin-side up. Nestle them next to the potatoes.

3. Scatter the halved cherry tomatoes around the chicken and potatoes. This adds color and flavor to your dish.

Cooking the Dish

1. Place the sheet pan in the oven and roast for 30-35 minutes. Check that the chicken reaches an internal temperature of 165°F (74°C). The potatoes should be tender and golden.

2. For a crispier finish, turn the oven to broil for 2-3 minutes. Keep an eye on it to prevent burning.

3. Once done, take the sheet pan out and let it rest for 5 minutes. This helps the juices settle.

4. Before serving, sprinkle fresh parsley on top for a nice touch.

Tips & Tricks

Flavor Enhancement

To boost the flavor of your chicken, marinate it longer. A quick 15 minutes works, but overnight makes it better. The longer the chicken sits in the marinade, the more it soaks up the zest and herbs. If you want to try new flavors, add smoked paprika or crushed red pepper. For a tangy kick, add a splash of balsamic vinegar.

Cooking Techniques

Always check the chicken for doneness. Use a meat thermometer to ensure it hits 165°F. This keeps it safe and tasty. To prevent overcooking your veggies, add them halfway through cooking. This way, they stay crisp and bright. Stir them gently to prevent burning while everything cooks.

Presentation Suggestions

You can serve the dish directly from the pan for a casual feel. This keeps it simple and fun. If you prefer a more elegant look, transfer it to a platter. Arrange the chicken, potatoes, and tomatoes nicely. Drizzle the pan juices on top to add flavor and shine. This makes it look as good as it tastes!

Pro Tips

  1. Marinate for Maximum Flavor: Let the chicken marinate for at least 15 minutes, but ideally overnight, to infuse deeper flavors.
  2. Even Cooking: Ensure the chicken and potatoes are cut into similar sizes for even cooking and optimal browning.
  3. Use Fresh Herbs: If possible, substitute dried herbs with fresh ones for a brighter taste and enhanced aroma.
  4. Watch the Broil: When broiling for extra crispiness, keep a close eye on the dish to prevent burning.

Variations

Ingredient Swaps

You can easily swap out the chicken for other meats. Try using pork chops or turkey thighs for a different taste. You could also use skinless chicken breasts if you prefer. For veggies, consider using carrots or bell peppers instead of potatoes and tomatoes. Both options add great flavor and color.

Don’t hesitate to experiment with herbs too. If you like basil, use it in place of oregano. Rosemary adds a nice touch as well. Fresh herbs can make your dish pop with new flavors.

Cooking Methods

While sheet pan cooking is quick and easy, you can also grill the chicken. Grilling gives a nice smoky flavor. To do this, marinate the chicken as usual. Then, place it on a hot grill and cook until golden.

You could also use a slow cooker. Simply add the chicken and veggies to the cooker with the marinade. Cook on low for six to eight hours. This method makes the chicken super tender and juicy.

Dietary Modifications

For gluten-free meals, just check your seasoning. Most herbs and spices are safe. You can also use gluten-free soy sauce if you want extra flavor.

If you need low-carb options, swap the potatoes for cauliflower. Cauliflower roasts nicely and tastes great with lemon and herbs. You can enjoy this dish without worrying about carbs!

Storage Info

Refrigeration Guidelines

To store leftovers, let the dish cool down first. Place chicken, potatoes, and tomatoes in an airtight container. You can keep it in the fridge for up to three days. Make sure to cover it well to keep flavors fresh.

Freezing Tips

For longer storage, freeze the leftovers. Place chicken and veggies in a freezer-safe bag or container. Press out as much air as you can. This helps prevent freezer burn. You can freeze them for up to two months. When ready to eat, thaw in the fridge overnight.

Reheating Instructions

To reheat and keep chicken juicy, use an oven or skillet. In the oven, set it to 350°F (175°C). Warm for about 20 minutes, covered with foil. This keeps the moisture in. If using a skillet, add a splash of water and cover. Heat on low until warm, ensuring the chicken stays tender.

FAQs

How long should I marinate the chicken?

For the best taste, I suggest marinating the chicken for at least 15 minutes. This time allows the flavors to seep into the meat. If you have more time, marinate overnight in the fridge. This extra time enhances the lemon and herb flavors, making each bite more delicious.

Can I use boneless chicken thighs?

Yes, you can use boneless chicken thighs instead of bone-in. They cook faster, so check them at around 25 minutes. The cooking time may vary, so use a meat thermometer to ensure they reach 165°F (74°C). This keeps the chicken juicy and safe to eat.

What sides pair well with sheet pan lemon herb chicken?

This dish goes well with many sides. Here are a few great options:

– Steamed green beans

– Roasted asparagus

– A fresh garden salad

– Quinoa or rice for a filling meal

These sides complement the chicken and add color to your plate. Enjoy the mix of flavors!

This recipe highlights the joy of making sheet pan lemon herb chicken. You learned about key ingredients like chicken thighs, potatoes, and tomatoes. We covered a simple marinade, cooking steps, and tips for perfecting flavor and presentation. Experimenting with variations and proper storage ensures you taste this dish at its best. Now, get cooking and enjoy the delicious results you create. Simple meals can be both fun and rewardin

- 4 bone-in, skin-on chicken thighs - 2 cups baby potatoes, halved - 1 cup cherry tomatoes, halved The main ingredients create a hearty meal. The bone-in chicken thighs give rich flavor. Baby potatoes add a nice texture, and the tomatoes bring sweetness. - 1 lemon, zested and juiced - 3 tablespoons extra virgin olive oil - 4 cloves garlic, minced - 2 teaspoons dried oregano - 1 teaspoon dried thyme - Salt and freshly cracked black pepper to taste The marinade is key to flavor. Lemon zest and juice brighten the dish. Olive oil adds richness, while garlic, oregano, and thyme bring warmth. Don’t forget salt and pepper to enhance the taste. - Fresh parsley, finely chopped Fresh parsley adds a pop of color. It also gives a bright flavor to finish the dish. Sprinkle it on just before serving for the best look and taste. {{ingredient_image_2}} 1. Preheat your oven to 425°F (220°C). This high heat will help the food roast well. 2. In a large bowl, mix the lemon zest, lemon juice, 3 tablespoons of olive oil, minced garlic, oregano, thyme, salt, and pepper. Whisk until blended. 3. Add the chicken thighs into the marinade. Make sure each piece is coated well. For best flavor, let the chicken sit for at least 15 minutes. You can also marinate it overnight in the fridge. 1. Take a big sheet pan and lay the halved baby potatoes on one side. Drizzle some olive oil and sprinkle salt and pepper on them. Toss so they are coated. 2. Put the marinated chicken thighs on the pan, skin-side up. Nestle them next to the potatoes. 3. Scatter the halved cherry tomatoes around the chicken and potatoes. This adds color and flavor to your dish. 1. Place the sheet pan in the oven and roast for 30-35 minutes. Check that the chicken reaches an internal temperature of 165°F (74°C). The potatoes should be tender and golden. 2. For a crispier finish, turn the oven to broil for 2-3 minutes. Keep an eye on it to prevent burning. 3. Once done, take the sheet pan out and let it rest for 5 minutes. This helps the juices settle. 4. Before serving, sprinkle fresh parsley on top for a nice touch. To boost the flavor of your chicken, marinate it longer. A quick 15 minutes works, but overnight makes it better. The longer the chicken sits in the marinade, the more it soaks up the zest and herbs. If you want to try new flavors, add smoked paprika or crushed red pepper. For a tangy kick, add a splash of balsamic vinegar. Always check the chicken for doneness. Use a meat thermometer to ensure it hits 165°F. This keeps it safe and tasty. To prevent overcooking your veggies, add them halfway through cooking. This way, they stay crisp and bright. Stir them gently to prevent burning while everything cooks. You can serve the dish directly from the pan for a casual feel. This keeps it simple and fun. If you prefer a more elegant look, transfer it to a platter. Arrange the chicken, potatoes, and tomatoes nicely. Drizzle the pan juices on top to add flavor and shine. This makes it look as good as it tastes! Pro Tips Marinate for Maximum Flavor: Let the chicken marinate for at least 15 minutes, but ideally overnight, to infuse deeper flavors. Even Cooking: Ensure the chicken and potatoes are cut into similar sizes for even cooking and optimal browning. Use Fresh Herbs: If possible, substitute dried herbs with fresh ones for a brighter taste and enhanced aroma. Watch the Broil: When broiling for extra crispiness, keep a close eye on the dish to prevent burning. {{image_4}} You can easily swap out the chicken for other meats. Try using pork chops or turkey thighs for a different taste. You could also use skinless chicken breasts if you prefer. For veggies, consider using carrots or bell peppers instead of potatoes and tomatoes. Both options add great flavor and color. Don’t hesitate to experiment with herbs too. If you like basil, use it in place of oregano. Rosemary adds a nice touch as well. Fresh herbs can make your dish pop with new flavors. While sheet pan cooking is quick and easy, you can also grill the chicken. Grilling gives a nice smoky flavor. To do this, marinate the chicken as usual. Then, place it on a hot grill and cook until golden. You could also use a slow cooker. Simply add the chicken and veggies to the cooker with the marinade. Cook on low for six to eight hours. This method makes the chicken super tender and juicy. For gluten-free meals, just check your seasoning. Most herbs and spices are safe. You can also use gluten-free soy sauce if you want extra flavor. If you need low-carb options, swap the potatoes for cauliflower. Cauliflower roasts nicely and tastes great with lemon and herbs. You can enjoy this dish without worrying about carbs! To store leftovers, let the dish cool down first. Place chicken, potatoes, and tomatoes in an airtight container. You can keep it in the fridge for up to three days. Make sure to cover it well to keep flavors fresh. For longer storage, freeze the leftovers. Place chicken and veggies in a freezer-safe bag or container. Press out as much air as you can. This helps prevent freezer burn. You can freeze them for up to two months. When ready to eat, thaw in the fridge overnight. To reheat and keep chicken juicy, use an oven or skillet. In the oven, set it to 350°F (175°C). Warm for about 20 minutes, covered with foil. This keeps the moisture in. If using a skillet, add a splash of water and cover. Heat on low until warm, ensuring the chicken stays tender. For the best taste, I suggest marinating the chicken for at least 15 minutes. This time allows the flavors to seep into the meat. If you have more time, marinate overnight in the fridge. This extra time enhances the lemon and herb flavors, making each bite more delicious. Yes, you can use boneless chicken thighs instead of bone-in. They cook faster, so check them at around 25 minutes. The cooking time may vary, so use a meat thermometer to ensure they reach 165°F (74°C). This keeps the chicken juicy and safe to eat. This dish goes well with many sides. Here are a few great options: - Steamed green beans - Roasted asparagus - A fresh garden salad - Quinoa or rice for a filling meal These sides complement the chicken and add color to your plate. Enjoy the mix of flavors! This recipe highlights the joy of making sheet pan lemon herb chicken. You learned about key ingredients like chicken thighs, potatoes, and tomatoes. We covered a simple marinade, cooking steps, and tips for perfecting flavor and presentation. Experimenting with variations and proper storage ensures you taste this dish at its best. Now, get cooking and enjoy the delicious results you create. Simple meals can be both fun and rewarding!

Zesty Lemon Herb Chicken on a Sheet Pan

A delicious and easy one-pan meal featuring marinated chicken thighs, baby potatoes, and cherry tomatoes, all roasted to perfection.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 4
Calories 400 kcal

Ingredients
  

  • 4 pieces bone-in, skin-on chicken thighs
  • 2 cups baby potatoes, halved
  • 1 cup cherry tomatoes, halved
  • 1 piece lemon, zested and juiced
  • 3 tablespoons extra virgin olive oil
  • 4 cloves garlic, minced
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • to taste Salt and freshly cracked black pepper
  • for garnish Fresh parsley, finely chopped

Instructions
 

  • Begin by preheating your oven to 425°F (220°C). This high heat will ensure everything roasts beautifully.
  • In a spacious mixing bowl, combine the lemon zest, lemon juice, 3 tablespoons of olive oil, minced garlic, oregano, thyme, and a generous sprinkle of salt and pepper. Whisk until all ingredients are thoroughly blended.
  • Immerse the chicken thighs in the marinade, ensuring each piece is well-coated. For maximum flavor, let them marinate for at least 15 minutes—feel free to refrigerate them for up to overnight if you're prepping ahead.
  • Take a large sheet pan and arrange the halved baby potatoes on one side in a single layer. Drizzle them lightly with additional olive oil and season with salt and pepper. Toss the potatoes to ensure they're evenly coated.
  • Position the marinated chicken thighs, skin-side up, on the sheet pan, nestled next to the potatoes.
  • Scatter the halved cherry tomatoes around the chicken and potatoes, adding a pop of color and freshness to the dish.
  • Place the sheet pan in the preheated oven and roast for 30-35 minutes. You’ll know it’s done when the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender and golden.
  • For an added layer of crispiness, switch the oven to broil and let everything cook for an additional 2-3 minutes—watch closely to avoid burning!
  • After removing the sheet pan from the oven, allow the dish to rest for 5 minutes; this will help the juices settle.
  • Before serving, generously sprinkle fresh parsley over the dish for a vibrant touch.

Notes

Serve directly from the sheet pan for a rustic touch or transfer to a large serving platter.
Keyword chicken, easy dinner, herbs, lemon, sheet pan

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