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Enjoy a delicious, fuss-free dinner with this Lemon & Herb Chicken Sheet Pan Dinner. With a harmonious blend of juicy chicken thighs, crispy potatoes, tender carrots, and fresh green beans, this recipe is naturally healthy, kid-friendly, and perfect for easy weeknight dinners. The best part? Everything roasts together on a single sheet pan no extra pots required!
Table of Contents
Ingredient Table
| Ingredient | Amount |
|---|---|
| Chicken thighs (bone-in/skinless) | 4 |
| Yellow potatoes (Yukon Gold) | 4 |
| Large carrots | 2 |
| Green beans, ends removed | 2 cups |
| Lemon | 1 |
| Dried oregano | 1 tbsp |
| Dried basil | 1 tsp |
| Sea salt | 2 tsp |
| Black pepper | to taste |
| Olive oil | 1 tbsp |
Equipment
Bake effortlessly with these kitchen essentials (click to shop via Amazon affiliate):
- air fryer
- oven
- electric mixer
- food processor
- pots
- frying pans
- kitchen utensils
- cutting board
- chef’s knives
- measuring cups and spoons set
- mixing bowls
- baking sheets
- electric can opener
- colander strainer basket
- peeler
- meat tenderizer
- garlic press
- rolling pin
- steamer insert
- weight kitchen scale
Step-by-Step Instructions
- Preheat oven to 425F.
- Chop potatoes into your preferred size; slice carrots into sticks; trim ends off green beans.
- Arrange veggies on baking sheet, drizzle with olive oil, and toss until coated.
- Place chicken thighs on top, skin up, so they’re slightly raised above the veggies.
- Sprinkle salt, pepper, oregano, basil, and lemon juice (from 1 lemon) over chicken and veggies.
- Bake for about 40 minutes for bone-in thighs or 30-35 minutes for boneless skinless. Chicken will be brown and crisp.
- For extra crisp veggies, remove chicken when done, toss veggies, and broil for 3-5 minutes.
- Serve alone or with a side green salad.
Helpful Tips
- Use Yukon Gold potatoes for a creamy texture.
- Bone-in, skin-on chicken yields the juiciest results.
- Add extra lemon slices for a brighter flavor.
- Don’t overcrowd your pan for even crisping.
FAQ
Can I use chicken breasts instead of thighs?
Yes, but chicken breasts may cook faster adjust time and check for doneness.
Is this recipe suitable for meal prep?
Absolutely! Store leftovers in airtight containers for up to three days.
Can I substitute vegetables?
Feel free! Try broccoli, asparagus, or bell peppers for variety.
What’s the best way to get crispy veggies?
Broil the veggies for a few minutes after removing the chicken.
Is this dinner kid-friendly?
Yes, the simple herbs and roasted veggies make it a hit for children!
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PrintEasy Lemon and Herb Chicken Sheet Pan Dinner : Ready in 40 Minutes!
Lemon & Herb Chicken Sheet Pan Dinner – A healthy, kid-friendly weeknight meal featuring juicy chicken thighs roasted with Yukon Gold potatoes, carrots, and green beans. Bright lemon flavor with savory herbs, ready in just 40 minutes!
- Prep Time: 10 mins
- Cook Time: 40 mins
- Total Time: 50 mins
- Yield: 4 servings
- Category: Dinner
- Method: Sheet Pan, Roast, Oven
- Cuisine: American
Ingredients
4 chicken thighs (bone-in, skin-on or boneless skinless)
4 yellow potatoes (Yukon Gold), chopped into chunks
2 large carrots, sliced into sticks
2 cups green beans, ends chopped
1 lemon, juiced
1 tbsp dried oregano
1 tsp dried basil
2 tsp sea salt
black pepper to taste
1 tbsp olive oil
Instructions
1. Preheat oven to 425°F (220°C).
2. Chop potatoes into large or small chunks (your preference), slice carrots into sticks, and chop tips off green beans.
3. Place all vegetables on a baking sheet and drizzle with 1 tbsp olive oil. Mix until all vegetables are evenly coated.
4. Nestle chicken thighs, skin side up, on top of the vegetables so they’re slightly raised above the veggies.
5. Sprinkle chicken thighs and vegetables evenly with 2 tsp sea salt, black pepper to taste, 1 tbsp dried oregano, 1 tsp dried basil, and juice from 1 lemon. Make sure everything is well coated.
6. Place pan in preheated oven for about 40 minutes (less time if using boneless, skinless chicken – about 30-35 minutes).
7. You’ll hear everything crackling away as it cooks. Chicken thighs should be brown and crispy on top, veggies should be crispy on edges.
8. For bone-in skin-on chicken: 40-45 minutes total. For boneless skinless: 30-35 minutes.
9. Optional: To avoid soggy vegetables, remove chicken once fully cooked, toss veggies, turn on broil for 3-5 minutes.
10. Transfer to plates and serve alone or with fresh green salad.
Notes
Pro Tips:
• Bone-in skin-on thighs yield juiciest results
• Use Yukon Gold potatoes for creamy texture
• Add lemon slices on top for extra brightness
• Don’t overcrowd pan for maximum crispiness
• Perfect for meal prep – stores 3 days in fridge
• Kid-friendly and naturally gluten-free
• Swap green beans for broccoli or asparagus