Lemon-Garlic Herb Chicken Sheet Pan

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant sheet pan roast combining zesty lemon, fresh garlic, and a medley of herbs for juicy, flavorful chicken thighs. This Mediterranean-inspired sheet-pan recipe, ready in about 50 minutes, pairs boneless skin-on 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 420 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.

Prep: 15 min Cook: 35 min Serves 4 Mediterranean cuisine 420 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 425°F. In a large bowl, combine 3 tbsp lemon juice, 4 minced garlic cloves, 3 tbsp olive oil, 2 tbsp chopped rosemary, 1 tbsp chopped thyme, 1 1/2 tsp salt, and 1 tsp black pepper to create the marinade.
  2. Step 2: Add 6 boneless skin-on chicken thighs, 12 oz halved baby potatoes, and 8 oz carrot chunks to the marinade. Toss well to coat everything evenly.
  3. Step 3: Spread the chicken and vegetables in a single layer on a large rimmed baking sheet. Roast at 425°F for 30-35 minutes until the chicken skin is golden and the vegetables are tender, flipping the vegetables halfway through cooking for even browning.
  4. Step 4: Remove from oven and let rest for 5 minutes before serving to allow juices to redistribute.

Related recipes