This Sheet Pan Lemon Rosemary Chicken Thigh Dinner is a perfect quick meal! Made with only 10 simple ingredients, it’s absolutely delicious, paleo + whole30. This post is sponsored by Just BARE® Chicken.
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There is seriously nothing better than a quick one pan meal like this Sheet Pan Lemon Rosemary Chicken Thigh Dinner!
It requires minimal ingredients and prep time, uses only one dish (less for you to wash!) and is SO tasty. Plus, the lemon and rosemary flavor combo is out of this world!
If you haven’t realized this by now, we love all things citrus and herbs when it comes to chicken. This Lemon Rosemary Crockpot Chicken is one of our favorites, along with this Ginger Lime Sheet Pan Chicken.
We also love ALL kinds of sheet pan dinners.. like, hello Apple Pork Tenderloin Sheet Pan Dinner and Maple Mustard Pork Tenderloin Dinner are two of my favs!
Both are equally delicious and simple to make, but this Sheet Pan Lemon Rosemary Chicken Thigh Dinner (and chicken thighs in general) is definitely my new favorite!
If you love healthy sheet pan dinners, check out these Healthy Sheet Pan Dinners!
Ingredients for Lemon Rosemary Chicken Thigh Sheet Pan Dinner
To make these sheet pan chicken thighs you’ll need:
- chicken thighs
- olive oil
- garlic powder, onion powder
- pepper, salt
- lemon juice, lemon zest
You’ll also need a citrus zester, citrus juicer, baking sheet, or parchment paper.
Obviously I love this dish for being so simple (I mean how can you go wrong with fresh squeezed lemon juice and zest, rosemary, veggies and potatoes) but the real reason I love it is the chicken thighs!
Truthfully, up until recently I never was a fan of chicken thighs. I found them to be a little icky, and always opted for chicken breasts instead. After trying Just BARE®‘s chicken thighs, I can officially say I am converted!
These chicken thighs are seriously SO GOOD. Unlike other chicken thighs I’ve purchased, they aren’t slimy and covered in excess fat. They’re very hearty and have a ton of meat on them!
And when you bake them.. OMG the skin is ridiculously crispy.
We love this meat thermometer for checking the temp to make sure your meat is cooked thoroughly!
How to Make a Chicken Thigh Sheet Pan Dinner
These Lemon Rosemary Chicken Thighs are SO easy to make.
- Whisk together your marinade. Add your chicken to a bag with the marinade and let it marinate for at least 5 minutes.
- While chicken is marinating, cut brussels sprouts + potatoes.
- Place chicken thighs on lined baking sheet, reserving the marinade in the dish.
- Toss brussels sprouts + potatoes in remaining marinade until coated.
- Bake until crispy and enjoy!
We love making this on a busy weeknight, and last week we actually doubled it so that we could meal prep for the week ahead! I like to save the bones/any scraps and use them to make my Crockpot Bone Broth.
I know you guys are going to love this easy tasty meal! It’s a staple in our house + I think it will be in your house too!
Substitutions for Rosemary Lemon Chicken Thighs:
This is a versatile recipe so you can substitute many of the ingredients.
Oil: We like olive oil, but you can use avocado oil
Herbs: If you don’t like rosemary, you can sub basil or thyme. Either one would be delicious in this dish!
Meat: If you don’t have chicken thighs, you can use chicken breasts or even chicken tenders. You can also use boneless chicken thighs, or even wings/drumsticks! You could also use chicken leg quarters or follow this Chicken Leg Quarters recipe!
I bet this would also be delicious on salmon. Different meat cooks at different temperatures, using a meat thermometer is the best way to ensure that your chicken is cooked. The internal temp on chicken thighs should be 165 degrees.
Veggies: You can sub brussels sprouts with broccoli or butternut squash
Grilling: This marinade is amazing on grilled chicken!
Serving Suggestions for Rosemary Chicken Thighs
This recipe is a complete meal in itself! It has potatoes, veggies and chicken. If you are looking for other easy side dishes, here are some ideas:
- Roasted Brussel Sprouts
- Broccoli Salad
- Spinach Strawberry Salad
- Roasted Asparagus
- Creamy Lemon Sauce with Pasta
Other cooking options:
Crockpot/Instant Pot: We have not tried making this in our crockpot/instant pot and wouldn’t recommend it. The oven helps to broil the chicken and get a crispy glaze on top of the chicken that you can’t get in the crockpot or instant pot. If you would like to try it, you can follow the instructions in this post for crockpot/instant pot.
Grilling: This marinade is fantastic on the grill! It’s also delicious on grilled veggies
Skillet: You can pan sear this chicken, but we don’t recommend it. You’ll need to use multiple pans for all the components of the dish, and it’s much easier to cook on one pan in the oven!
Storing Lemon Rosemary Chicken Thighs:
Storing: We recommend storing this chicken in the fridge for up to 4 days. It is great for meal prepping!
Freezing: I haven’t frozen this recipe but I do not think it would freeze well.
Reheating: You can reheat this chicken in the microwave, but we recommend using a toaster oven!
Lemon Rosemary Chicken Recipe FAQ
It’s very easy to cook chicken thighs on a cookie sheet. It’s best to line the sheet with parchment paper so the chicken thighs don’t stick. Bake chicken thighs for 20 minutes at 400 degrees.
Adding lemon to chicken adds a lot of flavor. The acid from the lemon also helps to tenderize the chicken.
You bake lemon rosemary chicken at 400 degrees for 20 minutes or until chicken has reached an internal temperature of 165 degrees.
Chicken is done cooking when it is golden brown on the outside and has reached an internal temperature of 165 degrees.
Is it safe to use the same marinade from the chicken on the veggies?
I’ve had a few people ask if this is safe to do because you’re technically cross contaminating the brussels with raw chicken marinade. If you were cooking the vegetables at a different temperature than the chicken, this would be a BIG no.
Since everything is going in the oven at once and cooking for the same time – you’re in the clear! However, if this idea still bothers you, simply divide the marinade up before adding it to the chicken!
Other healthy sheet pan recipes:
Sheet pan dinners are simply the best. We have a whole free sheet pan ebook here! They’re so easy to make (and clean up!) here are some of our favorites:
Love chicken? Check out our favorite healthy chicken breast recipes!
Lemon Rosemary Chicken Thigh Sheet Pan Dinner
Ingredients
- 1.25 lbs Just BARE Chicken Thighs (4 thighs)
- 3 cups brussels sprouts (16 oz bag , halvedd)
- 2 cups fingerling potatoes (10 oz, halved)
For the marinade:
- ⅓ cup olive oil
- 1.5 tablespoon lemon zest
- ¼ cup lemon juice freshly squeezed
- ½ tablespoon rosemary chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon pepper
- ½ teaspoon salt
Instructions
- Preheat oven to 400 degrees + prepare a baking sheet with parchment paper or grease with olive oil.
- In a bowl whisk together marinade. Place marinade and Just BARE chicken thighs in a dish or large ziploc bag to marinate for at least 5 minutes. (You can marinate overnight ahead of time for more flavor)
- While chicken is marinating, cut brussels sprouts + potatoes.
- Place chicken thighs on lined baking sheet, reserving the marinade in the dish.
- Toss brussels sprouts + potatoes in remaining marinade until coated.
- Fill in remainder of sheet pain with brussels sprouts/potatoes until sheet is covered.
- Bake at 400 degrees for 20 minutes. You can broil for 1-2 minutes to make extra crispy!
Video
Notes
- If you don’t like rosemary, you can sub basil or thyme. Either one would be delicious in this dish!
- If you don’t have chicken thighs, you can use chicken breasts or even chicken tenders
- You can sub brussels sprouts with broccoli or butternut squash
- WW Freestyle Note: Points calculated using boneless, skinless thighs. Points calculated counting 1/2 the amount of oil as most of it cooks off because it is a marinade. Save 5SP per serving by skipping the potatoes. Save 6SP per serving by using boneless, skinless chicken breast.
Shannon says
So easy and it turned out fantastic!
The Clean Eating Couple says
I’m so glad you liked it, Shannon!!
Lisa says
This was SO simple to make. Perfect for a weeknight + love that it makes enough for leftovers the next day!
The Clean Eating Couple says
I’m glad you liked it, Lisa! Aren’t leftovers the best??!
Gen says
SUPER tasty and filling. Easy to make, simple ingredients put together well
The Clean Eating Couple says
I’m so happy you enjoyed it, Gen! This is one of my favorite dinners 🙂
Dominique says
Absolutely love this recipe! Great dinner, super simple and delicious!!
The Clean Eating Couple says
I’m so glad you like it, Dominique!
Melinda says
I made this last night, but used sweet potatoes for my veg. It was so tasty and very easy to make! I cannot wait to try it with other vegetables! I also love the marinade and plan to make a separate batch as a salad dressing. Yum! Give it a try.
The Clean Eating Couple says
Yum!! Totally trying this with sweet potatoes. That is a great idea to use this marinade as a salad dressing. I love the bright, lemony flavor it has!!
Kristina says
Are you sure the nutrition facts are correct? Says there are 1,119 calories per serving???
The Clean Eating Couple says
Hi Kristina – thanks for pointing this out. That was definitely a typo.. not sure what happened but it’s updated now! All nutrition facts on this site are an estimation and will vary depending on exact brands of ingredients you use but this is around 476 calories per serving. THanks!
TRUDI says
YUM 11 THANKS ONE AND DONE 1
The Clean Eating Couple says
Thanks, Trudi!
Amanda Brewer says
I love this recipe but instead of lemon juice I used like and it was delicious.
The Clean Eating Couple says
Oooh yum!! I bet that is so good!
Lindsay says
Delicious way to eat Brussels! Also, such a quick and tasty recipe to make during the work week.
The Clean Eating Couple says
Thanks, Lindsay! Glad you liked them!
Cami Gyhra says
Literally came to find a recipe for my chicken thighs and this is the first recipe to pop up that pops up. Obviously meant to be lol. I’m so excited to try it! Your recipes are always bomb 🔥🔥
The Clean Eating Couple says
Thanks, Cami! Hope you like them!
Jo says
An easy mid-week meal that is also delicious. I used savoy cabbage cut into wedges as my Brussel Sprouts aren’t big enough to eat yet.
Elizabeth says
Just tried this recipe and it was delicious!! I subbed out the brussels sprouts for broccolini I had on hand and it worked perfectly. I’ll definitely be making this recipe again and even using just the marinade to spice up my vegetable sides.
The Clean Eating Couple says
So glad you liked it, Elizabeth! Thank you!
Angelika says
This is one of my husbands favorite recipes on the site. This never gets old in our house as my husband is a real meat and potato’s kid of guy. Soo much flavor and so filling too! Might have to make this this weekend now!
The Clean Eating Couple says
Thank you so much!!
Angelika says
This is one of my husbands favorite recipes on the site. This never gets old in our house as my husband is a real meat and potato’s kid of guy. Soo much flavor and so filling too! Might have to make this this weekend now!
The Clean Eating Couple says
So glad you both like it!!
Jackie Marshall says
Such an easy recipe with such good flavor! Love cooking on one sheet!! Thank you!!
The Clean Eating Couple says
Yay! This makes me so happy to hear, thanks Jackie!
Lana says
Delicious! Used chicken breast in place of thighs because that’s what I had in the freezer. I also used broccoli in place of Brussel sprouts. Will definitely repeat this recipe for sure!
The Clean Eating Couple says
So glad you liked it, Lana!
Emma says
i needed a fast lemony chicken recipe and this hit the spot. the flavor is amazing. Liz your recipes never disappoint! i let mine marinate for about an hour since i was short on time. i also used garlic infused olive oil from trader joe’s which i love on anything. i also made mine in the air fryer. i did 375 for 15 min. then 400 for 6 min flipping inbetween for that charred look. just scrumptious!
Marie says
So good!!
Toni says
Flavor was good in the chicken and the veggies. Had to cook quite a bit longer. Originally cooked for 25 min and broiled for the last couple. Sat down for dinner and felt the chicken had to back into the oven. Cooked another 10 min and it was perfect.