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Lemon-Herb Sheet-Pan Chicken

A traditional, healthy weeknight dinner featuring golden, crispy chicken with bright lemon and fragrant herbs, all roasted on a single sheet pan for easy cleanup and delicious flavor.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Healthy
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds bone-in, skin-on chicken thighs and drumsticks about 6–8 pieces
  • 1.5 pounds baby potatoes halved (or fingerlings)
  • 12 ounces green beans trimmed (or asparagus)
Marinade
  • 3 tablespoons extra-virgin olive oil
  • 3 cloves garlic minced
  • 1 large lemon zest and juice (about 2 tablespoons juice)
  • 1 tablespoon fresh rosemary finely chopped (or 1 tsp dried)
  • 1 tablespoon fresh thyme leaves or 1 tsp dried
  • 1 teaspoon smoked paprika optional for warmth
  • 1 teaspoon kosher salt adjust to taste
  • 0.5 teaspoon freshly ground black pepper
  • 1 tablespoon honey or maple syrup optional, for a touch of caramelized color
For Serving
  • Lemon wedges for serving
  • Extra fresh herbs for serving

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment or foil for easy cleanup.
  2. Pat the chicken dry with paper towels — dry skin = crispy skin. Season both sides with salt and pepper.
  3. In a large bowl, whisk together olive oil, minced garlic, lemon zest + juice, rosemary, thyme, smoked paprika, and honey (if using).
  4. Toss the halved potatoes in half of the marinade. Spread them out on the sheet pan in a single layer; roast for 15 minutes (this gives them a head start).
Cooking
  1. After 15 minutes, remove the pan briefly. Add the chicken pieces, skin-side up, and brush or spoon the remaining marinade over the chicken. Nestle the green beans (or asparagus) around the chicken.
  2. Roast for 25–30 minutes more, until the chicken is golden and crisp and the potatoes are tender. Use a meat thermometer to check the thickest part of a thigh reaches 165°F (74°C).
  3. For extra-browned skin, broil for 2–3 minutes at the end — watch closely so it doesn’t burn.
  4. Remove from oven and let rest for 5–10 minutes. Squeeze fresh lemon wedges over everything, sprinkle extra herbs, and serve warm.

Notes

This recipe is naturally gluten-free. For healthier options, you can use skinless chicken or swap potatoes for sweet potatoes. For a vegan option, replace chicken with chickpeas and firm tofu. Make-ahead and storage tips included for convenience.