Sheet Pan Lemon Herb Chicken

Preheat Oven

Preheat your oven to 425°F (220°C).

Make Herb Marinade

In a small bowl, combine 2 tablespoons olive oil, lemon juice, minced garlic, oregano, thyme, rosemary, and smoked paprika.

Stir the marinade together until fully combined.

Season Chicken

Pat the chicken thighs completely dry with paper towels.

Season both sides of each chicken thigh with 3/4 teaspoon salt and 1/4 teaspoon black pepper.

Spoon the herb marinade over the chicken thighs and rub it all over both sides.

Prepare Vegetables

Place the halved baby potatoes, broccoli florets, bell pepper strips, and red onion wedges on the large sheet pan.

Drizzle the remaining 1 tablespoon of olive oil over the vegetables.

Sprinkle the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper over the vegetables.

Toss the vegetables directly on the pan until evenly coated, then spread them into a single layer.

Arrange Pan

Nestle the marinated chicken thighs skin-side up among the vegetables, spacing them evenly.

Tuck the lemon slices around and under the chicken and vegetables.

Roast

Roast in the preheated oven for 28 to 32 minutes, until the chicken skin is golden and an instant-read thermometer inserted into the thickest part reads 165°F.

Rest

Remove the pan from the oven and let the chicken rest for 5 minutes before serving.

Garnish and Serve

Sprinkle the chopped fresh parsley over the entire pan and serve directly from the sheet pan.