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Easy Crispy Sheet Pan Lemon Garlic Chicken and Veggies

crispy sheet pan lemon garlic chicken - featured image
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A quick and easy sheet pan dinner featuring crispy lemon garlic chicken thighs roasted alongside tender vegetables, perfect for a satisfying weeknight meal.

Ingredients

Scale
  • 4–6 bone-in, skin-on chicken thighs (about 2 lbs / 900 g), organic or free-range recommended
  • 4 fresh garlic cloves, minced
  • Juice of 1 large lemon
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon dried oregano
  • Salt to taste (about 1 teaspoon)
  • Freshly ground black pepper to taste (about ½ teaspoon)
  • 1 pound baby potatoes, halved (Yukon gold or red potatoes)
  • 2 medium carrots, peeled and sliced into sticks
  • 8 ounces green beans, trimmed
  • 1 small red onion, cut into wedges
  • Optional: 2 tablespoons fresh parsley, chopped (for garnish)
  • Optional: pinch of red pepper flakes (for heat)

Instructions

  1. Preheat your oven to 425°F (220°C) and allow it to reach temperature for 10-15 minutes.
  2. In a large mixing bowl, whisk together olive oil, minced garlic, lemon juice, dried oregano, salt, and black pepper to make the marinade.
  3. Add the chicken thighs to the marinade and toss to coat evenly. Marinate for 5-10 minutes if time allows.
  4. Toss the halved baby potatoes, carrot sticks, green beans, and red onion wedges in the remaining marinade or with a little extra olive oil, salt, and pepper.
  5. Spread the veggies evenly on a rimmed sheet pan.
  6. Arrange the chicken thighs skin-side up on the sheet pan among the veggies, leaving space around each piece to avoid overcrowding.
  7. Bake for 35-40 minutes, flipping the veggies and checking the chicken at around 20 minutes. Tent with foil if chicken browns too fast.
  8. Optional: Broil for 2-3 minutes at the end for extra crispy skin, watching carefully to avoid burning.
  9. Remove from oven and let the chicken rest for 5 minutes.
  10. Garnish with fresh parsley and red pepper flakes if desired. Serve immediately.

Notes

Pat chicken skin dry before marinating to ensure crispiness. Avoid overcrowding the pan to allow air circulation. Use bone-in, skin-on thighs for juicier, crispier results. High heat roasting at 425°F is key. Flip veggies halfway through cooking. Broil briefly at the end for extra crisp skin if desired. Marinate chicken for longer if possible for deeper flavor. Leftovers can be reheated in a 375°F oven for 10 minutes to restore crispiness.

Nutrition

Keywords: sheet pan dinner, lemon garlic chicken, crispy chicken thighs, roasted vegetables, easy weeknight meal, gluten-free, one pan meal

Find it online: https://yumbelle.com/easy-crispy-sheet-pan-lemon-garlic-chicken-and-veggies-recipe-for-perfect-dinner/