Sheet Pan Lemon Herb Chicken With Spring Vegetables – A Bright, Easy Weeknight Dinner

Spring flavors don’t need much fuss, and this recipe proves it. Juicy chicken, crisp-tender vegetables, and a sunny lemon-herb marinade all roast together on one pan for a dinner that’s both fresh and simple. You get big flavor with very little cleanup, and everything cooks at the same time.

It’s the kind of meal that feels special but fits right into a busy week. Serve it straight from the pan, and watch it disappear.

What Makes This Special

This recipe is all about balance: bright citrus, fragrant herbs, and savory roasted chicken. The vegetables soften just enough to stay lively, with browned edges that bring out their natural sweetness.

Everything cooks together, so the juices from the chicken season the vegetables underneath. It’s flexible, too—swap in what you have and still get a great result. Best of all, the whole dinner relies on a handful of pantry staples and a single sheet pan.

Shopping List

• Chicken: 4 bone-in, skin-on chicken thighs (about 2 pounds)
• Lemons: 2 large (zest and juice)
• Fresh herbs: 1 small bunch parsley, 1 small bunch dill, 1 small bunch thyme (or rosemary)
• Garlic: 4 cloves, minced
• Olive oil: About 5 tablespoons
• Honey or maple syrup: 1 teaspoon (optional, for balance)
• Dijon mustard: 1 teaspoon (optional, for body)
• Spring vegetables:
• 1 pound baby potatoes, halved
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 cup sugar snap peas or green beans
• 1 small red onion, cut into wedges
• 1 cup radishes, halved (optional)
• 1 cup carrots, sliced on the bias (optional)
• Salt and black pepper
• Red pepper flakes: A pinch (optional)

Instructions

1. Heat the oven and prepare the pan. Preheat to 425°F (220°C).

   Line a large rimmed sheet pan with parchment for easy cleanup, or lightly oil it.

2. Make the lemon-herb marinade. In a bowl, whisk together 3 tablespoons olive oil, zest of 1 lemon, juice of 2 lemons, minced garlic, 1 tablespoon chopped thyme leaves, 2 tablespoons chopped parsley, 1 tablespoon chopped dill, 1 teaspoon Dijon, and 1 teaspoon honey. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Add a pinch of red pepper flakes if you like.
3. Season the chicken. Pat the chicken thighs dry.

   Using about one-third of the marinade, rub it under the skin and over the surface of each thigh. Let it sit for 10–15 minutes at room temperature while you prep the vegetables.
4. Prep the vegetables. Toss the potatoes and red onion wedges with 1 tablespoon olive oil, a big pinch of salt, and pepper. Spread them on the sheet pan in a single layer. These need extra time, so they go in first.
5. Start roasting. Place the chicken thighs skin side up on top of the potatoes and onions, spacing them out.

   Roast for 20 minutes.

6. Add quicker-cooking veggies. Toss asparagus, snap peas (or green beans), and radishes/carrots with the remaining marinade and 1 tablespoon olive oil. After the first 20 minutes, pull the pan, scatter the veggies around the chicken, and return to the oven.
7. Finish roasting. Continue roasting for 15–20 minutes more, until the chicken skin is golden and crisp and the internal temperature hits 165°F (74°C). Potatoes should be tender, and vegetables should be bright with some caramelized edges.
8. Optional broil for crisp skin. If needed, broil the chicken for 1–2 minutes to crisp the skin.

   Keep a close eye on it.

9. Rest and finish. Let everything rest 5 minutes. Shower with more chopped herbs and a light squeeze of lemon. Taste and adjust salt and pepper.
10. Serve. Spoon the pan juices over the chicken and vegetables.

    Add a side of crusty bread, a green salad, or steamed rice if you want to stretch the meal.

Keeping It Fresh

Leftovers keep well in an airtight container for up to 4 days in the fridge. Reheat gently at 325°F (165°C) on a small sheet pan until warmed through to preserve texture. You can also reheat in a skillet with a splash of water or broth to loosen the pan juices.

To prep ahead, mix the marinade and chop the sturdier vegetables (potatoes and onions) up to a day in advance.

Wait to cut asparagus and snap peas until just before cooking so they stay crisp. If you marinate the chicken longer than 2 hours, do it in the fridge and pat it dry slightly before roasting for the best browning.

Benefits of This Recipe

• One-pan cleanup: Everything roasts together, so dishes stay minimal.
• Balanced nutrition: Protein, fiber-rich veggies, and healthy fats in one meal.
• Bright flavor: Lemon and fresh herbs keep the dish light and lively.
• Seasonal flexibility: Works with whatever spring produce looks best.
• Meal prep friendly: Leftovers are great for lunches or quick dinners.

Common Mistakes to Avoid

• Crowding the pan: Overlapping ingredients steam instead of brown. Use a second pan if needed.
• Skipping the dry-off: Wet chicken won’t crisp.

  Pat it dry before seasoning.

• Adding delicate veggies too early: Asparagus and snap peas can overcook. Add them halfway through.
• Under-salting: Potatoes and vegetables need adequate salt to shine. Taste and adjust at the end.
• Ignoring carryover heat: Let the chicken rest, and don’t overcook; it will finish gently off the heat.

Variations You Can Try

• Boneless, skinless chicken thighs: Reduce cook time to about 20–25 minutes total.

  Add potatoes first and give them a head start.

• Chicken breasts: Use bone-in for juicier results, or if boneless, roast vegetables first, then add breasts for the last 15–18 minutes.
• Herb swap: Try rosemary and oregano, or basil and chives. Use what you have.
• Vegetable mix-ups: Add fennel, cherry tomatoes (last 10 minutes), or baby carrots. In late spring, toss in tender zucchini near the end.
• Mediterranean twist: Add olives and capers in the last 10 minutes and finish with crumbled feta.
• Grain bowl style: Serve over farro, couscous, or quinoa and drizzle with extra lemon juice and olive oil.
• Spice it up: Add smoked paprika or a pinch of cumin to the marinade for warmth.

FAQ

Can I use frozen vegetables?

Yes, but choose sturdier options like frozen green beans and thaw them first.

Pat dry to remove excess moisture. Add them in the second half of roasting to avoid sogginess.

What if I don’t have fresh herbs?

Use dried thyme or rosemary (about 1–1.5 teaspoons total) in the marinade. Finish with a handful of chopped fresh parsley or a squeeze of lemon to brighten the flavors.

How do I know the chicken is done?

Use an instant-read thermometer.

Insert it into the thickest part of the thigh without touching bone. You’re looking for 165°F (74°C). The juices should run clear, and the skin should be nicely browned.

Can I make this dairy-free and gluten-free?

It’s naturally dairy-free and gluten-free as written.

Just confirm your Dijon and any add-ins are gluten-free if needed.

How can I make the skin extra crispy?

Make sure the chicken is dry, roast on a preheated pan, and avoid overcrowding. A brief broil at the end helps. Also, don’t add too much liquid to the pan—use just enough marinade to coat.

What’s the best substitute for potatoes?

Try cauliflower florets, parsnips, or chunks of sweet potato.

Give denser vegetables a head start in the oven so they cook through.

Can I grill this instead?

Yes. Grill the chicken over medium heat until cooked through, and grill vegetables in a grill basket. Toss everything with the marinade before and after cooking for flavor.

In Conclusion

Sheet Pan Lemon Herb Chicken with Spring Vegetables gives you a bright, balanced dinner with minimal effort.

The lemon and herbs keep things fresh, while the roasting brings deep, savory goodness. It’s flexible, quick to prep, and easy to clean up. Keep this one in your weeknight rotation and change up the vegetables as the season shifts.

Simple, fresh, and reliably delicious.