Lemon Garlic Sheet-Pan Chicken Thighs with Roasted Vegetables
A simple and flavorful sheet-pan dinner featuring juicy chicken thighs roasted with lemon, garlic, and a medley of colorful vegetables. Easy to prepare and perfect for a comforting family dinner.
Ingredients
Check ingredients as you go.
- Chicken
- Marinade
- Seasoning
- Vegetables
- Garnish
Let’s make it
Preparation
Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it for easy cleanup.
Preparation
In a small bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, half of the salt, and half of the black pepper to create the marinade.
Marinating
Pat the chicken thighs dry with paper towels. Place them in a large bowl, pour the marinade over the chicken, and toss to coat evenly. Let marinate for at least 10 minutes at room temperature, or up to 1 hour in the refrigerator if preparing ahead.
Vegetables
Meanwhile, prepare the vegetables. In another bowl, combine baby potatoes, carrots, red bell pepper, and green beans (if using). Drizzle with 1 tablespoon olive oil and sprinkle with the remaining salt and pepper. Toss to coat well.
Assembly
Arrange the marinated chicken thighs skin-side up on the prepared sheet pan, spacing them evenly. Surround the chicken with the seasoned vegetables, spreading them out in a single layer for even roasting.
Cooking
Roast in the preheated oven for about 40-45 minutes, or until the chicken thighs reach an internal temperature of 165°F (74°C) at the thickest part and the vegetables are tender and golden. The skin should be crispy and browned.
Finishing
Remove the sheet pan from the oven and let the chicken rest for 5 minutes before serving. Garnish with chopped fresh parsley if desired and serve warm.
Tips & notes
Patting the chicken dry before marinating helps achieve crispy skin. You can swap vegetables for others you prefer or have on hand, such as Brussels sprouts or zucchini. To save time, marinate chicken ahead in the refrigerator up to 1 hour. Make sure vegetables are cut into uniform sizes for even cooking.
Saving it for later
Store leftovers in an airtight container in the refrigerator within 2 hours of cooking. Consume within 3 to 4 days. No freezing recommended for best texture.
Reheating
Reheat leftovers to 165°F (74°C) in an oven or microwave until thoroughly heated. To retain crispiness, reheat chicken in a preheated oven at 375°F (190°C) for about 10 minutes instead of microwave.
