Sheet Pan Herb-Roasted Chicken with Garlic and Lemon

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

A flavorful sheet pan chicken roast infused with fresh herbs, garlic, and zesty lemon for a simple yet aromatic dinner. This american-inspired chicken ready in about 55 minutes pairs bone-in chicken thighs, olive oil, 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.

Ingredients

• 6 pieces bone-in chicken thighs
• 3 tbsp olive oil
• 4 cloves garlic cloves, minced
• 2 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme leaves
• 1 tsp lemon zest
• 2 tbsp lemon juice
• 1 tsp salt
• 1/2 tsp black pepper
• 1 lb baby potatoes, halved
• 3 medium carrots, cut into 1-inch chunks

Instructions

1. Step 1: Preheat oven to 425°F (220°C). In a large bowl, combine 3 tbsp olive oil, 4 minced garlic cloves, 2 tbsp chopped rosemary, 1 tbsp thyme leaves, 1 tsp lemon zest, 2 tbsp lemon juice, 1 tsp salt, and 1/2 tsp black pepper until well mixed.
2. Step 2: Add 6 bone-in chicken thighs, 1 lb halved baby potatoes, and 3 medium carrots cut into 1-inch chunks into the bowl. Toss thoroughly to coat everything evenly with the herb mixture.
3. Step 3: Spread the chicken and vegetables in a single layer on a large rimmed sheet pan. Roast in the preheated oven for 35-40 minutes, turning the vegetables once halfway through, until the chicken skin is golden and juices run clear, and potatoes are tender.