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Tanya

Lemon Herb Chicken

An easy and healthy sheet pan chicken recipe bursting with lemon and fresh herbs. Perfect for weeknight dinners, meal prep, and leftovers!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course
Cuisine: American, French
Ingredients Equipment Method Notes

Ingredients
  

  • 2-3 pounds boneless skinless chicken thighs
  • 4-5 large lemons
  • 2 tbsp fresh oregano
  • 2 tbsp fresh rosemary
  • 2 tbsp fresh herb of your choice: thyme, parsley, basil, or lemon verbena
  • 2 tbsp extra virgin olive oil
  • salt and pepper to taste

Equipment

  • Sheet Pan

Method
 

  1. Preheat oven to 425°F. Line a sheet pan with foil for easy cleanup.
  2. Slice lemons into rounds and lay them in rows on the pan to create a citrus bed.
  3. Season lemon slices with salt, pepper, and a drizzle of olive oil. Roast for 8–10 minutes to release juices.
  4. While lemons roast, mince fresh herbs and place in a small bowl.
  5. Pat chicken thighs dry and season both sides with salt and pepper.
  6. Remove lemons from oven. Place chicken thighs on top of the lemon slices and sprinkle herbs over both sides.
  7. Pro tip: For picky eaters, use fewer herbs on a couple of pieces to avoid complaints about “too much green stuff.”
  8. Bake chicken for 25–30 minutes, or until internal temperature reaches 165°F.
  9. For serving, place roasted lemon slices on top of chicken. The softened lemons create a fragrant sauce that coats the chicken beautifully.

Notes

Notes

  • Serving ideas: Pairs well with roasted veggies, potatoes, pasta or a fresh salad.
  • Leftover tip: Chop into wraps, grain bowls, or toss into risotto for a quick second meal.
  • Herb flexibility: Feel free to mix and match your favorite fresh herbs — at least three gives the best flavor.
  • Chicken tips: For breasts, pound to ½ inch thickness and watch cook time to prevent drying.