Sheet Pan Hidden Herb Chicken with Lemon
Juicy chicken thighs marinated with hidden herbs, roasted until golden with bright lemon notes and caramelized vegetables. This Mediterranean-inspired comfort-food recipe, ready in about 55 minutes, pairs chicken thighs, olive oil, lemon 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.
Ingredients
- 1.5 lbs chicken thighs
- 2 tbsp olive oil
- 1 lemon
- 4 garlic cloves
- 1 cup cherry tomatoes
- 12 baby potatoes
- 1 tbsp fresh rosemary
- 1 tsp salt
- 1/2 tsp black pepper
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Equipment for this recipe
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Instructions
- Step 1: Preheat oven to 400°F (200°C). Pat chicken thighs dry with paper towels, then rub with 2 tbsp olive oil, 1 minced garlic clove, 1/2 tsp salt, and 1/4 tsp black pepper.
- Step 2: Place chicken skin-side up on a parchment-lined baking sheet. Add cherry tomatoes, halved baby potatoes, remaining 3 garlic cloves, and 1 tbsp chopped rosemary around the chicken.
- Step 3: Squeeze juice from 1/2 lemon over everything, then cut the remaining lemon half into thin slices and arrange on top of the chicken.
- Step 4: Roast for 35-40 minutes until chicken reaches 165°F (74°C) internally and potatoes are golden and tender when pierced with a fork.
