There are some meals that just feel like a warm hug on a plate, and for me, this Lemon and Herb Sheet Pan Chicken is exactly that. It’s the kind of dinner we turn to on a busy Tuesday night when we want something wholesome and full of flavour without spending hours in the kitchen. It fills the house with the most wonderful aromas of roasting garlic, fresh thyme, and zesty lemon, promising that a truly satisfying meal is on its way. Friends always ask me for this recipe after trying it at dinner parties, and I’m always so happy to share it.

What I believe makes this sheet pan chicken recipe stand out is the balance of textures and tastes. We achieve wonderfully juicy chicken with crisp, golden-brown skin, nestled amongst a medley of tender, caramelised vegetables. The cherry tomatoes burst in the oven, creating little pockets of sweet, tangy sauce, while the red onion softens and becomes beautifully sweet. It’s a complete meal on one pan, which means less washing up – a victory in any household!

This dish works beautifully for a family dinner, a relaxed meal with friends, or even for meal prepping lunches for the week ahead. The flavours are bright yet comforting, making it a recipe that everyone seems to enjoy. It’s a true testament to how a few quality ingredients, prepared with a little care, can create something truly special.

Recipe Overview

This sheet pan chicken recipe brings together tender chicken thighs with a vibrant mix of Mediterranean vegetables, all roasted in a simple but flavourful lemon, garlic, and herb marinade. Expect juicy chicken, beautifully browned vegetables, and a light, fresh sauce that forms right on the pan. After testing this recipe five times, I finally got the roasting time just right to ensure the chicken skin is crispy and the vegetables are perfectly tender-crisp.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Servings: 4 people
• Difficulty: Easy

Why You’ll Love This Sheet Pan Chicken Recipe

• Genuine Flavour: The chicken is infused with a zesty marinade of lemon, garlic, and thyme, which perfectly complements the sweetness of the roasted red onions and bell peppers. The final drizzle of fresh parsley adds a lovely, bright finish.
• Ready in Under an Hour: With just 15 minutes of hands-on prep, this entire meal comes together and is on the table in about 50 minutes, making it ideal for weeknight cooking.
• Flexible Recipe: You can easily swap the vegetables based on the season. Asparagus and new potatoes work wonderfully in spring, while butternut squash is a great addition in autumn. Don’t have chicken thighs? Try our Chicken Breast And Green Beans recipe for a similar idea.
• Great for Casual Gatherings: It’s a visually appealing dish that requires very little fuss once it’s in the oven, giving you more time to spend with your guests. It always gets compliments when I serve it.
• Family Tested: This is a staple in our home. My kids love picking out the sweet, jammy cherry tomatoes first, and it’s a great way to get them to eat a good portion of vegetables.

Sheet Pan Chicken Recipe

⏱️ 15 min prep  •  🍳 50 min cook  •  👥 4 servings

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Ingredients You’ll Need

For this recipe, we’re using simple, fresh ingredients that are easy to find. I always recommend using free-range chicken thighs with the skin on and bone in, as they stay incredibly moist and the skin gets deliciously crisp. When it comes to olive oil, a decent extra virgin variety really does elevate the final flavour.

• 8 bone-in, skin-on chicken thighs (approx. 1.2kg)
• 500g baby new potatoes, halved
• 1 large red onion, cut into 8 wedges
• 1 red bell pepper, deseeded and roughly chopped
• 1 yellow bell pepper, deseeded and roughly chopped
• 1 courgette, cut into thick half-moons
• 250g cherry tomatoes on the vine
• 4 whole cloves of garlic, skin on
• 60ml extra virgin olive oil
• 1 lemon, zested and juiced
• 1 tbsp dried oregano
• 6 sprigs of fresh thyme
• 1 tsp sea salt flakes
• ½ tsp freshly ground black pepper
• A small handful of fresh flat-leaf parsley, roughly chopped (for garnish)

Sara’s Tip: Don’t be tempted to use bottled lemon juice. The zest and juice from a fresh lemon provide a much brighter, more aromatic flavour that is essential for this dish.

How to Make Sheet Pan Chicken

The process for this sheet pan chicken recipe is very straightforward. The key is to get everything onto the pan in the right order to ensure even cooking. We start with the potatoes and then add the rest of the ingredients part-way through.

1. Preheat your oven to 200°C (180°C fan) and find your largest baking tray or sheet pan.
2. In a large bowl, combine the halved baby new potatoes with 1 tablespoon of olive oil, half the salt, and half the pepper. Toss to coat evenly.
3. Spread the potatoes out on the sheet pan in a single layer. Roast for 15 minutes to give them a head start.
4. While the potatoes are roasting, prepare the chicken and vegetables. In the same large bowl (no need to wash it!), add the chicken thighs, red onion, bell peppers, courgette, and whole garlic cloves.
5. In a small jug, whisk together the remaining olive oil, lemon zest, lemon juice, dried oregano, and the leaves from the thyme sprigs. Pour this marinade over the chicken and vegetables.
6. Using your hands, gently toss everything together until the chicken and vegetables are thoroughly coated in the marinade. What works best for me is to really massage the marinade into the chicken thighs to ensure they are full of flavour.
7. After 15 minutes, carefully remove the hot pan from the oven. Push the potatoes to one side and add the marinated chicken and vegetables to the pan, spreading everything out into a single layer. Nestle the chicken thighs skin-side up amongst the veg. Place the cherry tomatoes on top.
8. Return the pan to the oven and roast for a further 30-35 minutes, or until the vegetables are tender and caramelised at the edges and the chicken is cooked through. The skin should be golden and crisp. You can check if the chicken is cooked by ensuring the juices run clear when a thigh is pierced with a knife, or by using a meat thermometer – it should read at least 74°C. For more detailed advice, the Food Standards Agency provides excellent guidance on cooking chicken safely.
9. Once cooked, remove the pan from the oven and let it rest for 5 minutes. Squeeze the soft, roasted garlic from its skin and mash it slightly into the pan juices.
10. To serve, sprinkle with the freshly chopped parsley. You can serve directly from the pan for a rustic family-style meal.

Tips From My Kitchen

• Don’t Crowd the Pan: For the best results, use a very large sheet pan. If your ingredients are too crowded, they will steam instead of roast, and you won’t get those lovely crispy edges on the vegetables or the chicken skin. If needed, use two pans.
• The Secret to Crispy Skin: I learned that patting the chicken thighs completely dry with a paper towel before adding them to the marinade is crucial. This removes excess moisture and helps the skin to crisp up beautifully in the hot oven.
• Make-Ahead Prep: To save time, you can chop all the vegetables and make the marinade up to 24 hours in advance. Store the veg in an airtight container in the fridge and the marinade in a sealed jar. When you’re ready to cook, just toss everything together.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C (160°C fan) for 10-15 minutes until piping hot. I find the microwave can make the chicken skin soft, so the oven is best for reheating.

Delicious Variations to Try

One of the best things about a sheet pan recipe is how adaptable it is. Feel free to experiment with different ingredients based on your preferences or what you have in the fridge.

• Spicy Version: Add 1-2 teaspoons of red pepper flakes or a dash of smoked paprika to the marinade for a gentle, smoky heat that pairs wonderfully with the lemon and garlic.
• Vegetarian Option: Replace the chicken with two blocks of halloumi, cut into thick slices, or two tins of drained chickpeas. If using halloumi, add it for the last 15 minutes of cooking. For chickpeas, toss them with the vegetables from the start.
• Different Protein: This recipe works well with other proteins. Try thick-cut salmon fillets (add for the last 12-15 minutes of cooking) or good-quality pork sausages (add along with the chicken).

What to Serve With This Sheet Pan Chicken Recipe

While this is a complete meal in itself, sometimes it’s nice to add a little something extra to the table. If you’re looking for more inspiration, we have plenty of other Healthy Chicken Recipes you might enjoy.

• Fluffy Couscous: A simple side of couscous, perhaps stirred through with some fresh mint, is excellent for soaking up the delicious pan juices.
• A Simple Green Salad: A crisp salad with a light vinaigrette provides a fresh contrast to the rich, roasted flavours of the main dish.
• Crusty Bread: A warm, crusty baguette is ideal for mopping up every last bit of the flavourful juices at the bottom of the pan.
• Wine Pairing: A chilled glass of Sauvignon Blanc or a light Pinot Grigio complements the lemon and herb notes in the chicken beautifully.

Frequently Asked Questions

Sheet Pan Chicken Recipe

A simple and delicious one-pan meal featuring tender, crispy-skinned chicken thighs roasted with potatoes, bell peppers, and courgette in a zesty lemon-herb marinade. Perfect for a hassle-free weeknight dinner.

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Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Mediterranean

Calories: 775

Ingredients Method Notes

Ingredients

  

• 8 bone-in skin-on chicken thighs (approx. 1.2kg)
• 500 g baby new potatoes halved
• 1 large red onion cut into 8 wedges
• 1 red bell pepper deseeded and roughly chopped
• 1 yellow bell pepper deseeded and roughly chopped
• 1 courgette cut into thick half-moons
• 250 g cherry tomatoes on the vine
• 4 whole cloves of garlic skin on
• 60 ml extra virgin olive oil
• 1 lemon zested and juiced
• 1 tbsp dried oregano
• 6 sprigs of fresh thyme
• 1 tsp sea salt flakes
• ½ tsp freshly ground black pepper
• A small handful of fresh flat-leaf parsley roughly chopped (for garnish)

Method

 

1. Preheat your oven to 200°C (180°C fan) and find your largest baking tray or sheet pan.
2. In a large bowl, combine the halved baby new potatoes with 1 tablespoon of olive oil, half the salt, and half the pepper. Toss to coat evenly.
3. Spread the potatoes out on the sheet pan in a single layer. Roast for 15 minutes to give them a head start.
4. While the potatoes are roasting, prepare the chicken and vegetables. In the same large bowl (no need to wash it!), add the chicken thighs, red onion, bell peppers, courgette, and whole garlic cloves.
5. In a small jug, whisk together the remaining olive oil, lemon zest, lemon juice, dried oregano, and the leaves from the thyme sprigs. Pour this marinade over the chicken and vegetables.
6. Using your hands, gently toss everything together until the chicken and vegetables are thoroughly coated in the marinade. What works best for me is to really massage the marinade into the chicken thighs to ensure they are full of flavour.
7. After 15 minutes, carefully remove the hot pan from the oven. Push the potatoes to one side and add the marinated chicken and vegetables to the pan, spreading everything out into a single layer. Nestle the chicken thighs skin-side up amongst the veg. Place the cherry tomatoes on top.
8. Return the pan to the oven and roast for a further 30-35 minutes, or until the vegetables are tender and caramelised at the edges and the chicken is cooked through. The skin should be golden and crisp. You can check if the chicken is cooked by ensuring the juices run clear when a thigh is pierced with a knife, or by using a meat thermometer – it should read at least 74°C. For more detailed advice, the Food Standards Agency provides excellent guidance on cooking chicken safely.
9. Once cooked, remove the pan from the oven and let it rest for 5 minutes. Squeeze the soft, roasted garlic from its skin and mash it slightly into the pan juices.
10. To serve, sprinkle with the freshly chopped parsley. You can serve directly from the pan for a rustic family-style meal.

Notes

Serve directly from the pan for a rustic, family-style meal. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

I really hope you give this sheet pan chicken recipe a try. It’s a reliable, flavour-packed meal that has saved me on many a weeknight. It’s simple, satisfying, and feels a little bit special without any of the fuss. If you do make it, please let me know how it turned out in the comments below – I love hearing from you! Happy cooking, Sara.