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Garlic lemon sheet pan chicken thighs

Donna Clark - Cooking at Clark Towers
sheet pan dinners


  • 8 chicken thighs bone in skin on
  • Kosher salt and black pepper
  • 3 tablespoon olive oil
  • 1 lemon squeezed
  • 1 tablespoon brown sugar
  • 6 cloves garlic minced
  • wash peel and chop 2 or more vegetables of your choice


  • pre-heat oven to 400'F
  • season both sides of the chicken thighs with salt and pepper
  • in a large bowl add the olive oil, lemon, sugar and garlic
  • add chicken thighs and let marinade while you peel the vegetables
  • place the thighs skin side down onto the sheet pan covered in parchment paper
  • in a clean bowl add the veggies one at a time or all together, olive oil, salt an pepper
  • add the veggies to another pan and make sure there is room for them to roast or grab another sheet pan to spread them out
  • bake for 35 minutes, turn the veggies and flip the chicken.
  • bake for another 30 minutes until the veggies are cooked through slightly browned
  • If needed set the oven to broil and brown the chicken skin - I had to.