Lemon-Thyme Chicken Sheet Pan Roast

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.

Juicy chicken thighs roasted on a sheet pan with fresh lemon slices and aromatic thyme, creating a bright and savory meal with minimal cleanup. This Mediterranean-inspired sheet-pan recipe, ready in about 50 minutes, pairs bone-in, skin-on chicken thighs, lemons, thinly sliced, fresh thyme sprigs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 10 min Cook: 40 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat the oven to 425°F. In a large bowl, toss 6 bone-in, skin-on chicken thighs with 3 tbsp olive oil, 4 minced garlic cloves, 1 1/2 tsp salt, and 1 tsp black pepper until evenly coated.
  2. Step 2: Arrange the chicken thighs skin-side up on a rimmed baking sheet, spacing them evenly. Tuck 2 thinly sliced lemons and 8 fresh thyme sprigs around and under the chicken pieces.
  3. Step 3: Roast in the preheated oven for 35-40 minutes until the skin is golden and crisp and the internal temperature reaches 165°F. Let rest for 5 minutes before serving.

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