Go Back
Golden crispy one pan chicken thighs with roasted vegetables on sheet pan

Easy One-Pan Lemon Herb Chicken Thighs

Crispy-skinned chicken thighs roasted with lemon herb seasoning alongside tender potatoes and vegetables on one sheet pan. Ready in just 35 minutes with minimal cleanup required.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 8 bone-in, skin-on chicken thighs about 3 lbs total
  • 2 large lemons juiced and zested
  • 3 tablespoons olive oil extra virgin
  • 2 teaspoons dried oregano
  • 2 teaspoons dried thyme
  • 1 teaspoon dried rosemary crushed
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt kosher or sea salt
  • 1/2 teaspoon black pepper freshly ground
For the Vegetables
  • 1.5 lbs baby potatoes halved
  • 1 large red onion cut into wedges
  • 1 pint cherry tomatoes
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
Optional Add-ins
  • fresh herbs parsley, thyme, or rosemary for garnish
  • lemon slices for serving
  • red pepper flakes for heat

Equipment

  • 1 Large sheet pan 18x13 inch rimmed baking sheet
  • 1 Large mixing bowl for tossing vegetables
  • 1 Small Bowl for mixing herb seasoning
  • 1 Meat Thermometer instant-read preferred
  • 1 Aluminum Foil for easy cleanup

Method
 

Prep and Preheat
  1. Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease with cooking spray for easier cleanup.
  2. Pat the chicken thighs completely dry with paper towels. This is crucial for achieving crispy skin - any moisture will create steam and prevent browning. Pro tip: Let chicken sit at room temperature for 15-20 minutes before cooking for more even results.
Season the Chicken
  1. In a small bowl, combine oregano, thyme, rosemary, garlic powder, onion powder, salt, and pepper to create your lemon herb seasoning blend.
  2. Drizzle chicken thighs with olive oil and lemon juice, then rub the herb seasoning all over, making sure to get under the skin where possible. Sprinkle with lemon zest. Pro tip: Use your hands to really massage the seasoning into the meat - this ensures maximum flavor penetration.
Prepare the Vegetables
  1. In a large mixing bowl, toss the halved potatoes, onion wedges, and cherry tomatoes with olive oil, salt, and pepper until evenly coated. Pro tip: Cut vegetables into similar sizes so they cook evenly - potatoes should be no larger than 2 inches.
Arrange on Pan
  1. Spread the seasoned vegetables in a single layer on the prepared sheet pan, leaving space for the chicken. Pro tip: Don't overcrowd the pan - use two sheet pans if necessary to ensure proper browning.
  2. Place the seasoned chicken thighs skin-side up on top of and around the vegetables, ensuring they're not overlapping.
Roast to Perfection
  1. Roast in the preheated oven for 35-40 minutes, or until the chicken skin is golden brown and crispy, and the internal temperature reaches 175°F (79°C) when measured at the thickest part of the thigh. Pro tip: Resist the urge to flip the chicken - this will compromise the crispy skin you've worked to achieve.
  2. If vegetables need more browning, remove chicken to rest and continue roasting vegetables for an additional 5-10 minutes.
Rest and Serve
  1. Let the chicken rest for 5 minutes before serving to allow juices to redistribute. Garnish with fresh herbs and serve with lemon wedges if desired. Pro tip: Save any pan drippings - they make an incredible sauce when drizzled over the finished dish.

Notes

  • Pat chicken completely dry before seasoning for crispiest skin
  • Don't overcrowd the pan - use two sheet pans if necessary
  • Internal temperature should reach 175°F for juicy, safe chicken thighs