Sheet Pan Citrus-Herb Chicken with Roasted Seasonal Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy chicken thighs roasted alongside a medley of seasonal vegetables, brightened with fresh citrus and herbs for a convenient one-pan meal. This american-inspired chicken ready in about 60 minutes pairs extra virgin olive oil, minced garlic cloves, lemon zest for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, 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: 45 min Serves 6 American cuisine 420 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. In a large bowl, whisk together 3 tbsp extra virgin olive oil, 4 minced garlic cloves, 1 tbsp lemon zest, 1 tbsp orange zest, 2 tbsp chopped fresh rosemary, 1 tbsp chopped fresh thyme, 1 1/2 tsp salt, and 1 tsp black pepper.
  2. Step 2: Add 6 bone-in skin-on chicken thighs to the bowl and toss to coat evenly with the marinade.
  3. Step 3: Spread 4 peeled and chunked carrots, 1 lb halved baby red potatoes, and 1 large red onion cut into wedges evenly on a large rimmed baking sheet. Drizzle with any remaining marinade and toss vegetables to coat.
  4. Step 4: Nestle the chicken thighs skin-side up among the vegetables on the sheet pan.
  5. Step 5: Roast in the preheated oven for 35-40 minutes until chicken skin is crisp and an instant-read thermometer inserted into the thickest part reads 165°F, and vegetables are tender and caramelized around the edges.
  6. Step 6: Let rest 5 minutes before serving.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Frequently asked questions

How long does Sheet Pan Citrus-Herb Chicken with Roasted Seasonal Vegetables take to make?

Total time is about 60 minutes (15 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sheet Pan Citrus-Herb Chicken with Roasted Seasonal Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep extra virgin olive oil from drying out.

Can I substitute ingredients in Sheet Pan Citrus-Herb Chicken with Roasted Seasonal Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sheet Pan Citrus-Herb Chicken with Roasted Seasonal Vegetables for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sheet Pan Citrus-Herb Chicken with Roasted Seasonal Vegetables?

American chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes