Make this delicious and easy Sheet Pan Lemon Herb Chicken this spring! An easy chicken dinner made with lemon herb butter, chicken thighs, potatoes and green beans for a complete meal!

---

If you’re a fan of easy dinners, you’ll want to make this Sheet Pan Chicken Dinner. This was honestly so easy and so full of flavour. A while back I made a Moroccan Spiced Sheet Pan Chicken Dinner and I thought a spring version would be wonderful too!

---

What Is This Chicken Dish Like

• Difficulty – Sheet pan dinners are easy and they require pretty much zero cooking skills. Just make sure to follow the recipe and read the recipe tips if you feel it will help.
• Taste – Tender chicken pieces with soft roasted vegetables with a lemon herb flavour.
• Serving – This recipe makes 4 servings. You can easily up the ingredients to serve larger portions if you feel the need. In the recipe card, there is an option to adjust serving size.

---

Ingredients

• Chicken – I used quite small skinless chicken thighs.
• Potatoes – Any kind of a roasting potato will work well for this recipe.
• Green beans – Fresh green beans will work best for this recipe.
• Butter – Unsalted butter.
• Herbs – I used dried sage and fresh parsley.
• Seasonings – Regular table salt and black pepper
• Lemon zest – Is added to the butter to give a great flavour.
• Lemon juice – I squeezed over extra lemon juice before baking.

REMEMBER, The full recipe and instructions can be found at the end of the post in the recipe card.

---

Instructions

1. Preheat oven – Preheat oven to 425 degrees f/210 degrees c.
2. Make butter mixture – Make In a small bowl combine the butter, sage, parsley, salt, pepper and lemon zest. Mix well to combine and set aside.
3. Arrange chicken and vegetables on tray – On a large baking sheet, arrange the chicken pieces, potatoes and green beans. Make sure to space everything out so it isn’t overlapping. If using extra lemon slices, place them around the pan.
4. Coat in herb butter mixture – Rub the butter mixture over the chicken and vegetables. It’s okay to simply dot it around the pan. Squeeze lemon juice over chicken and vegetables.
5. Cook – Place in oven and roast for about 25 minutes. Remove from oven and shake the pan to make sure the vegetables aren’t sticking. Pour any pan juices over the chicken. Return to oven to finish cooking for a further 20 – 25 minutes or until the chicken and vegetables are fully cooked.
6. Serve – Remove from oven and serve.

---

---

Recipe Tips

• Pan size and type – I used a large low rimmed baking sheet for this dinner. As you can see the food nestled in nicely. By not having space around the chicken or vegetables, the food will produce more pan juices.
• Evenly cut vegetables – When cutting the vegetables, try to make them as close to the same size as possible. Uneven sized vegetables will cook differently and you may end up with overcooked or under cooked vegetables.
• Pour over pan juices – At the half way cooking mark, about 1/2 hour, remove the sheet pan from the oven and spoon over any pan juices. Return to oven and allow to finish cooking.
• For crisper green beans – The green beans in this recipe, were added at the beginning and they were soft and took on all the flavour of the pan juices. If you would like to have crisper green beans, add them half way through cooking.

---

Substitutions

• Chicken thighs – I used bone in, skinless chicken thighs for this recipe. You can choose to leave the skin on if you prefer. You could also use boneless chicken thighs. If you prefer to use chicken breast, you can. Just keep in mind, chicken breast is drier than chicken thighs.
• Potatoes & green beans – both of these vegetables went so well in this dinner. You could also use pumpkin, squash or sweet potatoes. If you like onions or leeks, they would also make a nice additions.
• Herb butter mix – I loved the fresh and subtle flavours. You could use olive oil if your prefer and chives, oregano and rosemary would all work.

---

Serving

• Breads – You could serve the Garlic Knots or the Baguette Bread with this dinner.
• Salads and Sides – Why not try the Greek Style Salad with Marinaded Feta or the Roasted Red Pepper & Feta Salad as a starter to this dinner.

---

---

Frequently Asked Questions

---

---

---

Thanks For Stopping By & Hope To See You soon!