Sheet Pan Lemon Garlic Chicken

Looking for dinner salvation on busy weeknights? This sheet pan lemon garlic chicken is about to become your new kitchen hero. With minimal prep and maximum flavor, this one-pan wonder delivers juicy chicken, tender potatoes, and bright citrus notes that’ll make your taste buds do a happy dance.

The beauty of this dish lies in its perfect balance of flavors – zesty lemon brightens everything up while garlic and herbs create depth without overwhelming. Plus, the sheet pan approach means you’ll spend less time cleaning up and more time enjoying dinner with your family. Trust me, the aroma that fills your kitchen while this bakes is worth the (minimal) effort alone!

Ingredients

For the marinade:

• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 3 garlic cloves, minced
• 1-1/2 teaspoons minced fresh thyme (or 3/4 teaspoon dried thyme)
• 1 teaspoon salt
• 1/2 teaspoon minced fresh rosemary (or 1/4 teaspoon dried rosemary, crushed)
• 1/4 teaspoon pepper

For the sheet pan:

• 6 bone-in chicken thighs
• 6 chicken drumsticks
• 1 pound baby red potatoes, halved
• 1 medium lemon, sliced
• 2 tablespoons minced fresh parsley

Steps

1. Preheat oven to 425°F (220°C). This high temperature ensures crispy chicken skin and caramelized potatoes. Make sure your oven is fully preheated before adding the pan – a cold oven will lead to soggy results.
2. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, thyme, salt, rosemary, and pepper until well blended. The marinade should look emulsified and slightly thickened. This flavor base will infuse both the chicken and potatoes.
3. Pour 1/4 cup of the marinade into a large bowl or shallow dish. Add chicken pieces and turn to coat thoroughly, making sure the marinade gets under the skin where possible for maximum flavor penetration. Refrigerate for 30 minutes. Don’t marinate longer than 2 hours as the acid in the lemon juice can start to break down the protein and make the texture mushy.
4. Cover and refrigerate the remaining marinade – this will be used for the potatoes later. Keeping it separate prevents cross-contamination with the raw chicken.
5. After marinating, drain the chicken, discarding any marinade that was in contact with the raw meat. Failure to discard this used marinade could lead to foodborne illness.
6. Arrange chicken pieces in a 15x10x1-inch baking pan (half sheet pan), skin side up for thighs. Leave enough space between pieces to allow for proper browning – overcrowding will cause steaming instead of roasting.
7. Add potatoes to the pan in a single layer around the chicken. For even cooking, make sure all potato halves are similar in size. If some are larger, cut them into quarters.
8. Drizzle the reserved (unused) marinade over the potatoes and toss lightly to coat. Arrange lemon slices on top of both chicken and potatoes. The lemon slices will caramelize and infuse everything with citrus flavor as they cook.
9. Bake until a thermometer inserted into the thickest part of the chicken (without touching bone) reads 170°-175°F (77°-79°C) and potatoes are tender when pierced with a fork, about 40-45 minutes. Chicken thighs are forgiving and won’t dry out easily, but they must reach the proper temperature for food safety.
10. For extra-crispy, golden brown skin, broil the chicken 3-4 inches from the heat source for 3-4 minutes. Watch carefully during broiling as the high heat can quickly burn the chicken skin and lemon slices.
11. Remove from oven and let rest for 5 minutes to allow juices to redistribute within the meat. Sprinkle with fresh parsley just before serving for a bright pop of color and fresh flavor.

Smart Swaps

• Use boneless skinless chicken thighs instead of bone-in for faster cooking (30-35 minutes total)
• Swap potatoes for sweet potatoes or cauliflower florets for fewer carbs
• Try orange slices instead of lemon for a sweeter citrus flavor
• Use Italian seasoning blend (1-1/2 teaspoons) if you don’t have individual herbs on hand

Make It Diabetes-Friendly

• Replace potatoes with cauliflower florets or radishes to reduce carbs by approximately 15g per serving
• Use only chicken thighs and remove skin before eating to reduce fat content
• Add 1 cup sliced bell peppers and 1 cup halved Brussels sprouts for additional fiber and nutrients with minimal carb impact
• Serve with a side of steamed green beans (1 cup) instead of a starchy side for a complete meal with lower glycemic impact

Pro Tips

• Pat chicken completely dry before marinating for crispier skin
• Let chicken come to room temperature for 15 minutes before baking for more even cooking
• For extra lemony flavor, add 1 teaspoon lemon zest to the marinade
• Line your sheet pan with parchment paper or foil for easier cleanup
• Check potatoes for doneness separately from chicken – sometimes they need a few extra minutes