Description
Sheet pan lemon herb chicken brings together juicy chicken breasts with fresh herbs and bright citrus that cook together beautifully on one pan. Your dinner comes together in about 30 minutes with minimal cleanup, making weeknight cooking something you can actually enjoy without stress.
Ingredients
Scale
Protein:
- 6 chicken thighs or breasts
Aromatics and Seasonings:
- 3 tablespoons olive oil
- 6 garlic cloves, minced
- 1 lemon, juiced and zested
- 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried)
- 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried)
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
- salt and pepper to taste
Vegetables:
- 1 red onion, sliced
- 1 cup cherry tomatoes
- 1/2 cup kalamata or green olives
- 1/2 cup roasted red peppers, sliced
- crumbled feta for garnish (optional)
Instructions
- Set your oven to 425°F and ready a sheet pan with parchment paper or foil for your chicken and vegetables.
- Pat 6 chicken thighs or breasts completely dry with paper towels so they brown evenly.
- Coat your chicken pieces with 3 tablespoons of olive oil, then sprinkle them generously with salt, pepper, and half of your fresh herbs – 1 tablespoon each of oregano, parsley, and thyme (or 1 teaspoon each if using dried).
- Arrange the seasoned chicken on your prepared sheet pan.
- Scatter 1 sliced red onion, 1 cup of cherry tomatoes, 1/2 cup of roasted red peppers, and 1/2 cup of olives around the chicken pieces.
- Whisk together the remaining 3 tablespoons of olive oil with the juice and zest from 1 lemon, your 6 minced garlic cloves, and the remaining half of your herbs in a small bowl.
- Pour this lemon-herb mixture evenly over your chicken and all the vegetables on the sheet pan.
- Roast everything at 425°F for 35 to 45 minutes until your chicken thighs reach 185°F internally or your breasts hit 165°F on a meat thermometer.
- Remove the pan from your oven and let the chicken rest for 5 minutes before plating.
- Finish with crumbled feta cheese if that sounds good to you.
Notes
- Patting your chicken completely dry before seasoning helps the skin brown better and prevents steam from building up on the pan.
- If you’re using chicken breasts, check them around the 35-minute mark since they cook faster than thighs, and pull them out early if needed to avoid drying out.
- For a dairy-free version, skip the feta and drizzle everything with extra lemon juice and a bit more olive oil just before serving to keep the bright flavors.
- Letting your chicken rest for those 5 minutes after roasting keeps the juices inside the meat instead of running onto your plate when you cut into it.
- Prep Time: 10 minutes
- Cook Time: 35-45 minutes
- Category: Roasted Chicken
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 230 kcal
- Sugar: 3 g
- Sodium: 280 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 75 mg