Sheet Pan Lemon Chicken
A simple and flavorful sheet pan lemon chicken recipe featuring juicy chicken thighs roasted with lemon slices, garlic, and fresh herbs for an easy weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4
Ingredients
4 bone-in, skin-on chicken thighs
2 tablespoons olive oil
1 lemon, thinly sliced
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup fresh parsley, chopped
Instructions
Preheat the oven to 425°F (220°C).
In a small bowl, combine olive oil, minced garlic, dried oregano, dried thyme, salt, and black pepper.
Place the chicken thighs on a large sheet pan skin side up.
Brush the olive oil and herb mixture evenly over the chicken thighs.
Arrange lemon slices around and on top of the chicken thighs.
Roast in the preheated oven for 30 to 35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden and crispy.
Remove from the oven and let rest for 5 minutes.
Sprinkle chopped fresh parsley over the chicken before serving.