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Sheet Pan Lemon Chicken Thighs with green beans and baby potatoes on a sheet pan with parchment paper

Sheet Pan Lemon Chicken Thighs

These Sheet Pan Lemon Chicken Thighs are a simple, nourishing 30-minute dinner made with crispy, juicy chicken, fresh lemon, and roasted vegetables- all on one pan for easy cleanup.
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Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
Course: Dinner
Cuisine: American
Keyword: sheet pan lemon chicken thighs
Servings: 4 servings

Ingredients

Chicken

  • 6 chicken thighs bone-in & skin-on
  • 2 tbsp olive oil
  • Juice of 1 lemon
  • Zest of 1 lemon
  • 3 cloves garlic minced
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp Italian seasoning

Veggies

  • 1 lb baby potatoes halved
  • 8 oz green beans trimmed
  • 1 tbsp olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 425°F and line a sheet pan with parchment paper.
  2. In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, salt, pepper, paprika, garlic powder, onion powder, and Italian seasoning.
  3. Pat chicken thighs completely dry, then rub the marinade evenly over each piece.
  4. Toss potatoes and green beans with olive oil, salt, and pepper.
  5. Place chicken thighs skin-side up on the sheet pan and spread veggies around them in a single layer.
  6. Bake for 25–30 minutes, or until chicken reaches 165°F and potatoes are fork-tender.
  7. Broil for 2–3 minutes (optional) for extra crispy skin.
  8. Rest and serve with pan juices spooned over the top.

Notes

  • Patting the chicken dry helps create crispy skin
  • Cut potatoes small so they cook evenly
  • Don’t overcrowd the pan for best roasting results
  • Fresh lemon makes a big difference in flavor