Sheet-Pan Lemon Garlic Chicken is a simple yet flavorful meal that’s perfect for busy weeknights or when you want something delicious without much effort. The chicken is marinated in a bright and zesty lemon garlic sauce, then roasted on a sheet pan with seasonal vegetables until golden and juicy. This one-pan wonder not only minimizes cleanup but also allows the flavors to meld together beautifully, creating a meal that’s as vibrant as it is satisfying. Pair it with a side of rice or crusty bread to soak up all the tangy juices.
Ingredients:
- 4 bone-in, skin-on chicken thighs
- 1 lemon, sliced and juiced
- 4 garlic cloves, minced
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried thyme
- Salt and pepper to taste
- 1 lb baby potatoes, halved
- 1 cup cherry tomatoes
- 1/2 red onion, sliced
- Fresh parsley for garnish (optional)
Instructions:
- Preheat your oven to 400°F (200°C). Line a sheet pan with parchment paper or lightly grease it.
- In a small bowl, whisk together the lemon juice, garlic, olive oil, oregano, thyme, salt, and pepper.
- Place the chicken thighs in a large bowl or resealable bag, pour the lemon garlic marinade over them, and toss to coat. Let it marinate for at least 15 minutes (or up to an hour for more flavor).
- On the prepared sheet pan, arrange the baby potatoes, cherry tomatoes, and red onion slices around the edges.
- Place the marinated chicken thighs in the center of the sheet pan, skin side up, and drizzle any remaining marinade over the vegetables.
- Roast in the preheated oven for 35-40 minutes, or until the chicken is golden brown and reaches an internal temperature of 165°F (74°C), and the vegetables are tender.
- Garnish with fresh parsley and serve hot.
This Sheet-Pan Lemon Garlic Chicken is a complete meal that’s easy to make and full of refreshing, savory flavors!
