Lemon Herb Roasted Chicken Thighs

When you make this recipe for lemon herb roasted chicken thighs, you’re taking what could have been a boring old chicken dinner and elevated it to a flavorful meal that also includes vegetables. It’s everything you need for any easy weeknight dinner cooked in one pan.

Lemon Herb Roasted Chicken Thighs

Tired of boring chicken dinners? This lemon-roasted chicken and vegetables dinner will hit the spot and is a delightful change from regular chicken dinners.

I mention that this recipe works as dinner for any night of the week. And it’s true that it does. But there is something about the combination of bone-in chicken thighs roasted with root vegetables, squash and other veggies that just screams holiday dinner, too. I think it’s the perfect substitute if you’re looking to change up the same old turkey, chicken or ham that you serve when your family comes over for a special occasion. Best of all: this meal comes together in less than an hour.

Equipment

• 1 Sheet Pan
• 1 Silpat Mat

Ingredients

• 1 red onion peeled and roughly chopped
• 1 turnip cubed
• 3 chayote squash cubed
• 1 pint cherry tomatoes or grape tomatoes, whole
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried rosemary
• 3 tablespoons extra virgin olive oil divided
• 4 bone-in chicken thighs with skin
• 2 lemons sliced
• Sprigs of fresh parsley and rosemary for garnish (optional)
• Sea salt and black pepper to taste

Instructions

Preheat the oven to 400 F and line a large rimmed sheet pan with parchment paper or a Silpat baking mat. Set aside.

Combine red onion, potatoes and tomatoes in a large glass bowl and sprinkle with the dried herbs. Drizzle with two tablespoons olive oil and season with salt and black pepper, to taste. Toss to coat and spread into a single layer onto the prepared sheet pan.

Add the chicken thighs to the bowl and drizzle with the remaining olive oil. Season with additional salt and black pepper, if desired, and turn to coat. Nestle chicken thighs in between the vegetables on the pan and top each with a lemon slice. Scatter the remaining lemon slices amongst the vegetables on the sheet pan.

Place sheet pan in the preheated oven for 20 minutes. Remove from the oven and turn the vegetables. Return to the oven to roast for another 20-25 minutes, or until the chicken is cooked through. Use an instant read thermometer to check the chicken. When it reaches 165 F, it is done.

Remove from the oven and let the chicken rest for 5 minutes before serving. Garnish with fresh herbs, if using, and serve immediately. Enjoy!

Notes

This recipe calls for bone-in chicken thigh. But like this recipe for sheet pan lemon garlic chicken thighs, you can easily substitute boneless, skinless chicken thighs if that’s what you have on hand or what you find on sale at the supermarket or butcher.