Herby sheet pan chicken thighs are your new go-to chicken recipe! Marinaded in fresh herbs and bright lemon zest, these chicken thighs are tender, juicy and flavorful. They are fancy enough for a dinner party but easy enough for meal prep.
Herby sheet pan chicken thighs are on regular rotation in my house. These Mediterranean style chicken thighs are healthy and full of flavor from fresh herbs and lemon zest.
Pair herby sheet pan chicken thighs with other herby recipes like French potato salad, marinated white beans, or pasta with peas and mint. I also love to eat them with good quality crunchy bread to soak up all of the juices from the marinade.
Ingredients
- Skin on, bone in chicken thighs
- Fresh rosemary
- Fresh thyme
- Fresh parsley
- Dried Italian seasoning
- Garlic
- Red pepper flakes
- Extra virgin olive oil
- Lemon
- Salt and pepper
See recipe card for quantities.
Instructions
These chicken thighs take only about 10 minutes of prep and 30 minutes to marinade.
- Mix all marinade ingredients in a large bowl, reserving about 4 tablespoons for serving.
2. Add chicken to marinade and coat completely. Let chicken marinade in the fridge co covered for at least 30 minutes or up to 1 hour.
3. When ready to cook, preheat oven to 400 degrees. Add marinaded chicken to a rimmed baking sheet. Spoon remaining marinade from chicken on top.
4. Cook chicken for 30-35 minutes or until internal temperature reaches 165 degrees. Turn on broiler to high and broil chicken thighs for 1-2 minutes until skin is browned.
5. To serve, sprinkle with parsley, 4 tablespoons of reserved marinade, and any pan juices.
Variations
This recipe is simple, but a few small tweaks can make it your own.
- Herbs – any mix of herbs works so try dill or cilantro in place of some of the rosemary or thyme.
- Chicken – chicken legs are a cheaper and equally flavorful substitute for thighs.
Equipment
Storage
Once cooked, these chicken thighs last about 2 days in an airtight container in the fridge. As always, follow the CDC guidelines for cooking and storing chicken.
FAQ
Chicken thighs cook up tender and juicy and are very forgiving if you cook for a few minutes too long, unlike chicken breasts. If you prefer breasts, try to get evenly sizes pieces or cut and pound them until they are about the same size. Cooking time will vary depending on the size, so use a cooking thermometer to ensure your chicken reaches 165°F.
Pairing
These are my favorite dishes to serve with herby sheet pan chicken thighs:
Herby sheet pan chicken thighs
- Total Time: 70 minutes
- Yield: 4–5 servings 1x
- Diet: Gluten Free
Ingredients
Chicken
1.5 lbs bone in chicken thighs, about 4-6 thighs
Marinade
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme, chopped
2 tablespoons parsley, chopped
1 teaspoon dried Italian seasoning
2 cloves of garlic, minced
½ teaspoon red pepper flakes
¼ cup extra virgin olive oil
Zest of half a lemon
Juice of half a lemon
1 teaspoon kosher salt, ½ teaspoon pepper
+ additional parsley for topping.
Instructions
- Preheat oven to 400 degrees.
- Mix all marinade ingredients in a large bowl. Reserve about 4 tablespoons of marinade for serving before adding chicken.
- Add chicken and coat completely. Let chicken marinade in the fridge covered for at least 30 minutes or up to 1 hour.
- Once chicken is marinated, add to a rimmed baking sheet with skin side up. Spoon remaining marinade from chicken on top. Cook chicken for 30-35 minutes or until internal temperature reaches 165 degrees.
- Once chicken is cooked brown skin by turning on the broiler to high. Broil chicken thighs for 1-2 minutes until skin is browned.
- To serve, add to a serving plater and top with about 2 tablespoons of parsley, 4 tablespoons of reserved marinade, and any pan juices.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Chicken
- Method: Roasting
- Cuisine: Mediterranean
My family really enjoyed this chicken. The marinade was easy to make and is full of flavor.