Sheet-Pan Lemon Herb Chicken & Fall Vegetables – Ben's Herbs Place

by Ben's Herbs Place

Sheet-pan lemon herb chicken with roasted fall vegetables on a foil-lined tray

One pan, one oven, dinner for the whole family—and leftovers for tomorrow's lunchboxes. This sheet-pan lemon herb chicken with carrots, potatoes, green beans and onion is bright, cozy and kid-friendly. Toss everything, roast, and you're done. Perfect Friday meal prep for a busy November weekend.

Ingredients (about 4–6 servings)

  • 2½–3 lb bone-in, skin-on chicken pieces (thighs and drumsticks, or a butterflied whole chicken)
  • 1 lb baby potatoes, halved (or Yukon Golds cut into 1-inch chunks)
  • 4 medium carrots, peeled and cut into thick sticks
  • 1 large red onion, cut into wedges
  • 8 oz green beans, trimmed (or broccoli florets)
  • 3 Tbsp olive oil, divided
  • Zest and juice of 1 large lemon (plus extra wedges for serving)
  • 4 cloves garlic, minced
  • 1½ tsp dried oregano
  • 1 tsp dried thyme (or 2 tsp fresh)
  • 1 tsp paprika
  • 1¼ tsp salt, plus black pepper to taste
  • 2 Tbsp chopped fresh parsley (optional garnish)

Steps

  1. Heat the oven to 425°F. Line a large rimmed sheet pan with foil or parchment for easy cleanup.
  2. In a small bowl, whisk 2 Tbsp olive oil with the lemon zest, lemon juice, garlic, oregano, thyme, paprika, salt and several grinds of pepper.
  3. Pat the chicken dry. Toss potatoes, carrots and onion on the pan with the remaining 1 Tbsp olive oil and a pinch of salt. Nestle the chicken among the vegetables, skin side up. Brush or rub the lemon-herb mixture all over the chicken (and drizzle any leftover over the vegetables).
  4. Roast 25 minutes. Scatter the green beans around the pan. Roast 15–20 minutes more, until the chicken reaches 165°F in the thickest part and the vegetables are tender and browned at the edges. If the chicken skin needs more color, broil 1–2 minutes at the end (watch closely).
  5. Rest 5 minutes. Squeeze extra lemon over the pan, sprinkle with parsley, and serve straight from the sheet pan.
  6. Meal-prep: Cool leftovers, then refrigerate in airtight containers up to 3 days. Reheat at 350°F until warm, or microwave with a splash of water. Chicken also freezes well for up to 2 months.

Weekly Prep Tips

  • Chop the carrots, potatoes and onion the night before and store in the fridge so Friday dinner is mostly dump-and-roast.
  • Kids can help scrub potatoes, squeeze lemons and sprinkle herbs (with supervision near the hot pan).
  • Swap green beans for Brussels sprouts halves or cubed butternut squash for more fall flavor—add denser veg with the potatoes at the start.
  • Want it milder for little ones? Use half the garlic and skip the paprika. Want more brightness? Add another lemon's zest.
  • Serve with a simple green salad or warm dinner rolls. Leftover chicken is excellent shredded into wraps or grain bowls.

Sheet-pan dinners are the weeknight (and weekend) win: less cleanup, more time at the table. Make this one tonight and thank yourself tomorrow. 🍋🌿

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