Go Back
Sheet Pan Lemon Chicken with Potatoes and Carrots
Print Recipe
5 from 5 votes

Sheet Pan Lemon Chicken and Potatoes

Easy Sheet Pan Lemon Chicken with Potatoes and Carrots is the perfect one-pan meal. Loaded with flavor from a lemon, rosemary and garlic marinade.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Dinner
Cuisine: American
Servings: 4 servings
Calories: 121kcal
Author: Cyndy Ufkes - The Art of Food and Wine


  • Sheet Pan


  • 4 chicken thighs, bone-in with skin, about 6 ounces each
  • 4 chicken legs, skin-on, about 6 ounces each
  • 16 ounces baby potatoes
  • 12 ounces baby carrots
  • 5 Tablespoons extra virgin olive oil, divided
  • 1 large lemon, zested and juiced
  • 3 Tablespoons fresh rosemary, leaves only (or 2 teaspoons dried)
  • 1 Tablespoon fresh thyme (or 1/2 teaspoon dried)
  • 4 cloves garlic, minced
  • 2 teaspoon salt
  • 1 teaspoon black pepper, freshly ground


  • Preheat oven to 425°F. Set an oven rack to the middle position.
  • Rinse chicken pieces and pat dry. Wash potatoes and carrots and pat dry.
  • Zest lemon, cut in half and juice the whole lemon.
  • Finely chop rosemary, thyme, and garlic with a knife or in a mini food processor. Mix together with lemon juice, lemon zest, 4 tablespoons olive oil, salt, and pepper.
  • In a large bowl, or directly on the sheet pan, toss potatoes and carrots with half of the lemon marinade and spread out over the pan.
  • Toss the chicken pieces with the remainder of the lemon marinade and arrange on the sheet pan. Be sure everything is in a single layer.
  • Drizzle the remaining 1 tablespoon olive oil, if needed, over the chicken, potatoes, and carrots.
  • Place into the oven and bake for 35-40 minutes, depending on the size of your chicken pieces. Check to make sure the potatoes are cooked through by piercing with a fork.
  • Remove from the oven and let rest for 5-minutes before serving.