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This quick and easy recipe for sheet pan roasted chicken thighs and vegetables makes dinner as easy as snapping your fingers. Both the chicken and the vegetables side are cooked at the same time, and you use only one cooking pan.

Sheet-pan dinners are an excellent option for weeknight meals. The preparation is simple. Everything cooks in the same pan; in the end, clean-up is a breeze as there is only one pan to clean.

This chicken with vegetables is ideal for a weeknight family meal, as it is both nutritious and delicious. It is ready in just an hour, from start to finish. Just prep the vegetables spread all the ingredients on the baking sheet, and roast in the oven.

The result is delicious. The crispy chicken skin, the tangy lemon hints, and the roasted vegetables make an excellent combination.

The chicken gets the same golden-brown crisp as the roasted chicken of a Sunday dinner, but this is much quicker and easier to make using pre-cut chicken portions. Here I am using thighs, but you can choose the pieces of your preference (legs or breasts). And it tastes delicious with the tangy hints of the lemons, the mellow aroma and taste of the cooked onion, and the fresh, bright notes of the herbs (basil, oregano, and rosemary).

Ingredients to use for the Sheet Pan Lemon Roasted Chicken Thighs with Vegetables

Bone-in chicken thighs
Red potatoes,
Cherry or grape tomatoes,
Extra virgin olive oil,
Red onion,
Lemons,
Dried Basil,
Dried oregano,
Dried rosemary,
Fresh parsley (optional),
Fresh rosemary (optional)

How to make the Sheet Pan Roasted Lemon Chicken Thighs and vegetables

Preheat the oven to 400°F.

Line a large rimmed baking sheet with parchment paper or a silicone baking mat.

Combine the onion, potatoes, and tomatoes in a large glass bowl.

Sprinkle with the dried herbs and drizzle with extra virgin olive oil.

Season with salt and black pepper and toss to coat. Spread onto the prepared baking sheet forming a single layer.

Add the chicken thighs to the bowl and drizzle with extra virgin olive oil. If desired, season the thighs with salt and black pepper, and turn to coat.

Nestle chicken thighs in between the veggies. Top each chicken thigh with one or two lemon slices.

Add the remaining lemon slices to the baking sheet scattering them amongst the veggies.

Place the baking sheet into the preheated oven and roast for 20 minutes.

Remove from the oven and turn the veggies.

Return to the oven and continue roasting for about 20-25 minutes, or until the chicken is cooked. Use an instant-read thermometer to test for doneness. The chicken is ready when its temperature has reached 165°F.

Remove from oven and let chicken rest for 5 minutes before serving. Garnish with fresh herbs, optionally, and serve immediately.

Food Safety

The safe cooking temperature for chicken is 165°F. Use an instant-read thermometer to test for doneness. Remove from the oven when the internal temperature at the thickest part reaches at least 160°F. The temperature will continue to rise several degrees while the chicken rest

Tip

Double the recipe, so you have enough for lunch the next day. You could even toss the roasted vegetables and deboned chicken with some leftover pasta for an easy pasta salad.

Make-ahead tips and Storing leftovers

Storing leftovers

Store any leftovers in an airtight glass storage container in the refrigerator for 3-4 days.

Make-ahead and freeze

Store in an airtight freezer-safe storage container in the freezer for up to 3 months. Allow thawing overnight in the refrigerator before reheating. Do not thaw at room temperature.

More Chicken Recipes

Chicken Provençal with Tomatoes and Olives

Chicken with Green Olives and Capers

More Sheet Pan Recipes
Looking for more dishes to make on a sheet pan? Check these recipes out next:

Roasted Salmon with Fennel, Tomatoes and Potatoes

Baked Cod with Asparagus and Potatoes

Sheet Pan Roasted Chicken Thighs and Vegetables

Sonia Skounaki-Garbidakis

5 from 21 votes

Save

Prep Time 15

Cook Time 45

Total Time 1

Course Main, Main Course, Main Dish

Cuisine Mediterranean Recipes

Servings

Calories 841 kcal

Equipment

Baking Sheet

Silicone Non Stick Food Safe Baking Mat

Silicone Non-Stick, Food Safe Baking Mat

Parchment Paper

Ingredients

4 bone-in chicken thighs with skin
1 medium red onion peeled and roughly chopped
8 medium red potatoes quartered
1 pint cherry (or grape) tomatoes whole
1 tsp dried basil
1 tsp dried oregano
1 tsp dried rosemary
3 tbsp extra virgin olive oil divided
2 medium lemons sliced
Salt and freshly ground pepper to taste
Springs of fresh parle and rosemary optional, for garnish

Instructions

Preheat the oven to 400°F.
Line a large rimmed baking sheet with parchment paper or a silicone baking mat.
Combine the onion, potatoes, and tomatoes in a large glass bowl.
Sprinkle with the dried herbs and drizzle with extra virgin olive oil.
Season with salt and black pepper and toss to coat. Spread onto the prepared baking sheet forming a single layer.
Add the chicken thighs to the bowl and drizzle with extra virgin olive oil.
If desired, season the thighs with salt and black pepper, and turn to coat.
Nestle chicken thighs in between the veggies. Top each chicken thigh with one or two lemon slices.
Add the remaining lemon slices to the baking sheet scattering them amongst the veggies.
Place the baking sheet into the preheated oven and roast for 20 minutes.
Remove from the oven and turn the veggies.
Return to the oven and continue roasting for about 20-25 minutes, or until the chicken is cooked. Use an instant-read thermometer to test for doneness. The chicken is ready when its temperature has reached 165°F.
Remove from oven and let chicken rest for 5 minutes before serving.
Garnish with fresh herbs, optionally, and serve immediately.