Johnson's Citrus-Spiced Chicken Sheet Pan

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

Tender chicken thighs marinated in a fragrant blend of citrus and spices, roasted with vibrant vegetables for a effortless weeknight dinner. This American-inspired sheet-pan recipe, ready in about 60 minutes, pairs chicken thighs, olive oil, lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs, bone-in, skin-on chicken thighs
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1 lb, halved baby potatoes
• 1 lb, peeled and cut into 1-inch pieces carrots

Know when the chicken is done: thermometers under $100 → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Preheat oven to 425°F. Place 2 lbs bone-in, skin-on chicken thighs on a large sheet pan. In a small bowl, whisk 3 tbsp olive oil, 2 tbsp lemon juice, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Brush the mixture evenly over the chicken thighs.
2. Step 2: Arrange 1 lb halved baby potatoes and 1 lb peeled and cut carrots around the chicken on the sheet pan. Drizzle any remaining marinade over the vegetables.
3. Step 3: Roast for 40-45 minutes, stirring vegetables halfway through, until chicken is golden brown, internal temperature reaches 165°F, and vegetables are tender when pierced with a fork.