Lemon-Garlic Chicken Sheet Pan Dinner

By AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

Juicy chicken thighs roasted with vibrant lemon and garlic on a single sheet pan for easy, flavorful weeknight dinner. This Mediterranean-inspired sheet-pan recipe, ready in about 55 minutes, pairs bone-in chicken thighs, lemon juice, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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

• 6 pieces bone-in chicken thighs
• 3 tbsp lemon juice
• 4 garlic cloves, minced
• 4 tbsp olive oil
• 1 tsp dried oregano
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 lb baby potatoes, halved
• 2 tbsp fresh parsley, chopped

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Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, whisk together 3 tbsp lemon juice, 4 minced garlic cloves, 4 tbsp olive oil, 1 tsp dried oregano, 1 1/2 tsp salt, and 1 tsp black pepper until well combined and fragrant.
2. Step 2: Add 6 bone-in chicken thighs and 1 lb halved baby potatoes to the bowl; toss thoroughly to coat chicken and potatoes evenly with the marinade.
3. Step 3: Arrange the chicken thighs skin-side up and potatoes cut-side down on a large rimmed sheet pan, spacing them out to allow even roasting.
4. Step 4: Roast in the preheated oven for 35-40 minutes until the chicken skin is golden and crisp and the potatoes are tender when pierced with a fork.
5. Step 5: Remove from oven, sprinkle 2 tbsp chopped fresh parsley over everything, and let rest for 5 minutes before serving.