Better Than Takeout Lemon Herb Chicken and Vegetables

Better Than Takeout Sheet Pan Lemon Herb Chicken and Vegetables. After making this dozens of times, I’ve discovered the trick to crispy chicken and perfectly tender vegetables every time. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Try this with my Brown Sugar Pineapple Chicken and For a lighter version, try my Sheet Pan Lemon Garlic Pork Chops.

What You'll Need for Better Than Takeout Lemon Herb Chicken and Vegetables

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 4 bone-in, skin-on chicken thighs
• 1 lb baby potatoes, halved
• 1 lb Brussels sprouts, trimmed and halved
• 1 red onion, sliced
• 4 cloves garlic, minced
• 1 lemon, sliced
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp garlic powder
• 1 tsp paprika
• Optional: Fresh parsley, chopped
• Optional: Lemon wedges

How to Make Better Than Takeout Lemon Herb Chicken and Vegetables

1. Prepare the chicken: Pat chicken thighs dry with paper towels. Season both sides with salt, pepper, thyme, rosemary, garlic powder, and paprika.
2. Preheat the pan: Preheat a large sheet pan in the oven at 425°F (220°C).
3. Cook the chicken: Carefully place chicken thighs skin-side down on the preheated pan. Cook for 20 minutes without moving them.
4. Add vegetables: Add potatoes, Brussels sprouts, red onion, and garlic to the pan. Toss with olive oil, salt, pepper, and paprika. Place lemon slices on top of the chicken.
5. Finish cooking: Return the pan to the oven and cook for an additional 15-20 minutes, or until the chicken is cooked through and the vegetables are tender.
6. Rest and serve: Let the chicken rest for 5 minutes before serving. Garnish with fresh parsley and lemon wedges.

Storing & Reheating Better Than Takeout Lemon Herb Chicken and Vegetables

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: Prepare the chicken and vegetables ahead of time. Cook just before serving.

Freezing Better Than Takeout Lemon Herb Chicken and Vegetables

Freeze cooked chicken and vegetables separately for up to 2 months.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 2-3 minutes.

Recipe Notes

• Chef tip: Use a cast-iron or stainless-steel sheet pan for even heat distribution.
• Best substitution: Substitute chicken thighs with bone-in, skin-on chicken drumsticks or breasts.
• Make-ahead: Prepare the chicken and vegetables ahead of time. Cook just before serving.
• Scaling: Easily double or triple the recipe for a larger crowd.
• Troubleshooting: If the chicken is done but the vegetables aren't, remove the chicken and let the vegetables cook longer.

Better Than Takeout Lemon Herb Chicken and Vegetables

⏱

Prep

15 mins

🍳

Cook

35 mins

⏳

Total

50 mins

🍽

Serves

4 servings

🥗

Diet

Gluten-free, Paleo, Whole30

Ingredients

Main Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 lb baby potatoes, halved
• 1 lb Brussels sprouts, trimmed and halved
• 1 red onion, sliced
• 4 cloves garlic, minced
• 1 lemon, sliced

Seasonings

• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp garlic powder
• 1 tsp paprika

Optional Toppings

• Fresh parsley, chopped
• Lemon wedges

Instructions

1. Prepare the chicken: Pat chicken thighs dry with paper towels. Season both sides with salt, pepper, thyme, rosemary, garlic powder, and paprika.
2. Preheat the pan: Preheat a large sheet pan in the oven at 425°F (220°C).
3. Cook the chicken: Carefully place chicken thighs skin-side down on the preheated pan. Cook for 20 minutes without moving them.
4. Add vegetables: Add potatoes, Brussels sprouts, red onion, and garlic to the pan. Toss with olive oil, salt, pepper, and paprika. Place lemon slices on top of the chicken.
5. Finish cooking: Return the pan to the oven and cook for an additional 15-20 minutes, or until the chicken is cooked through and the vegetables are tender.
6. Rest and serve: Let the chicken rest for 5 minutes before serving. Garnish with fresh parsley and lemon wedges.

Notes

• Chef tip: Use a cast-iron or stainless-steel sheet pan for even heat distribution.
• Best substitution: Substitute chicken thighs with bone-in, skin-on chicken drumsticks or breasts.
• Make-ahead: Prepare the chicken and vegetables ahead of time. Cook just before serving.
• Scaling: Easily double or triple the recipe for a larger crowd.
• Troubleshooting: If the chicken is done but the vegetables aren't, remove the chicken and let the vegetables cook longer.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freezer: Freeze cooked chicken and vegetables separately for up to 2 months.
• Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
• Microwave reheat: Reheat in the microwave for 2-3 minutes.
• Make ahead: Prepare the chicken and vegetables ahead of time. Cook just before serving.

Nutrition Per Serving

• Calories: 520
• Protein: 42g
• Fat: 27g
• Carbs: 30g
• Fiber: 5g
• Sugar: 5g
• Sodium: 870mg
• Cholesterol: 180mg
• Sat. Fat: 7g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Better Than Takeout Lemon Herb Chicken and Vegetables FAQs

A Warm Final Note

I can’t wait for you to try Better Than Takeout Lemon Herb Chicken and Vegetables and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!