Sheet Pan Lemon Herb Chicken Thigh
🍋 Sheet Pan Lemon Herb Chicken Thighs
You’ll Need:
- 8 chicken thighs (fat trimmed)
Marinade:
- ⅓ cup high-quality olive oil
- Juice of 2 small lemons (or 1 large lemon)
- 3–4 garlic cloves (crushed)
- Salt and pepper to taste
- Generous sprinkle of dried basil, dried parsley, and dried thyme
Instructions:
- Mix all marinade ingredients and coat the chicken thighs. Let marinate in the fridge for at least 2 hours.
- Preheat oven to 350°F (175°C).
- Cut up a red onion and add it to a sheet pan.
- Place the marinated chicken thighs on the pan and pour remaining marinade over the top.
- Slice another lemon and lay the slices over the chicken.
- Bake for about 40 minutes, or until the internal temperature reaches 165°F.
Weeknight dinners just got easier—and more flavorful—with this Sheet Pan Lemon Herb Chicken Thigh recipe. With bright citrus, savory herbs, and juicy, tender chicken, this meal comes together in one pan, making cleanup a breeze. It’s perfect for busy nights when you want something wholesome without the hassle.
The marinade is simple yet packed with flavor—olive oil, fresh lemon juice, garlic, and a blend of dried herbs that infuse the chicken with brightness and depth. A couple of hours in the fridge helps the flavors soak in, and when baked alongside red onion and fresh lemon slices, the result is perfectly roasted chicken with a lightly caramelized finish.
It’s delicious fresh out of the oven, but the leftovers might be even better the next day. Serve it with your favorite grain, some roasted veggies, or over a big salad for an easy, nourishing meal you’ll want on repeat. 🍋