Home / Dinner / Sheet-Pan Lemon Chicken

Sheet-Pan Lemon Chicken

Thighs, onion, and lemon on one pan. The skin should be deep gold before it comes out.

Submitted by Erin WalshUpdated on September 14, 2026

Prep Time

15 mins

Cook Time

35 mins

Total Time

50 mins

Servings

4

Jump to Benefits · Jump to Nutrition Facts

Benefits

• One pan feeds four, with lemon and onion roasting in the chicken fat.
• Thighs stay juicy at a high oven temperature.
• The skin is the point: dry it and it browns.

Ingredients

Original recipe (1X) yields 4 servings

• 4 bone-in chicken thighs
• 1 onion, cut into wedges
• 1 lemon, cut into wedges
• 4 garlic cloves, smashed
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Chopped parsley

Directions

1. Heat the oven to 220°C. Pat the thighs dry and put them skin side up on a sheet pan with the onion, lemon, and garlic.
2. Drizzle the oil over everything. Salt and pepper the skin.
3. Roast 35 minutes. The skin should be deep gold and the juice near the bone should run clear.
4. Rest 5 minutes on the pan. Scatter parsley over the top and serve with the roasted lemon.

Tips

• Pat the skin dry or it steams and stays pale.
• Rest five minutes on the pan so the juices settle before you cut.

Nutrition Facts (per serving)

Figures are estimates for the amounts written above.

520 home cooks made it

Reviews

• Claire D.

  ★★★★★★★★★★

  Drying the skin first was the whole trick. The second batch browned properly.

More recipes

Honey Lemon Tea ★★★★★★★★★★ 7 mins Ginger Honey Tea ★★★★★★★★★★ 13 mins Iced Lemon Tea ★★★★★★★★★★ 10 mins Banana Oat Pancakes ★★★★★★★★★★ 25 mins