Sheet Pan Lemon-Herb Roasted Chicken Thighs

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 zesty lemon and aromatic herbs for a simple homemade dinner. This Mediterranean-inspired sushi recipe, ready in about 50 minutes, pairs bone-in chicken thighs, lemon juice, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 10 min Cook: 40 min Serves 6 Mediterranean cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper.
  2. Step 2: In a bowl, whisk together 3 tbsp fresh lemon juice, 2 tbsp olive oil, 4 minced garlic cloves, 1 tbsp chopped fresh rosemary, 1 tbsp chopped fresh thyme, 1 tsp salt, 1/2 tsp black pepper, 1 tsp lemon zest, and 1/4 tsp red pepper flakes if using.
  3. Step 3: Pat dry 6 bone-in chicken thighs and toss in the lemon-herb marinade until evenly coated.
  4. Step 4: Arrange the chicken thighs skin-side up on the prepared sheet pan, spacing them apart.
  5. Step 5: Roast in the preheated oven for 35-40 minutes until the skin is golden and crisp, and internal temperature reaches 165°F (74°C).
  6. Step 6: Let rest for 5 minutes before serving to allow juices to redistribute.

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