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Sheet Pan Lemon Chicken Thighs Recipe

Prep Time
10 min
Total Time
45 min
Serves 6
In this Recipe

We love sheet pan dinner recipes because they make perfectly roasted food, are easy to prepare, and even easier to clean. This recipe make a zesty, bright dish from affordable and flavorful boneless skinless chicken thighs. We hope you enjoy this recipe – let us know what you think of it in the comments below!


  • 2.5-3 lb Boneless Skinless Chicken Thighs (5-6 pieces)
  • 1/4 cup Olive Oil
  • 2 Tbsp Lemon Juice
  • 1 Tbsp Lemon Pepper Seasoning
  • 2 tsp Italian Seasoning
  • 1.5 lb Red Potatoes (cut into 8ths)
  • 1/2 lb Baby Carrots
  • 1/4 cup Olive Oil
  • 2 tsp Kosher Salt
  • 2 tsp Italian Seasoning
  • 1 tsp Black Pepper
  • 1 Lemon (sliced)


  1. Combine 1/4 cup olive oil, 2 tbsp. lemon juice, 1 tbsp. lemon pepper seasoning, and 2 tsp. Italian seasoning in a small bowl to create a marinade. Add the chicken thighs to a sealable plastic bag, and pour marinade into the bag. Turn to coat on all sides.

  2. Combine the remaining ingredients 1/4 cup olive oil, 2 tsp. kosher salt, 2 tsp. Italian seasoning, and 1 tsp. black pepper in a bowl. Add the potatoes and carrots. Toss to coat the vegetables.

  3. Arrange the chicken thighs and vegetables evenly on a baking sheet that has been sprayed with baking spray. Top with lemon slices. Bake in an oven preheated to 425ºF for approximately 35 minutes until the vegetables are tender, and the chicken reaches 175ºF.

  4. Serve warm and enjoy!

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