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Sheet Pan Lemon Butter Chicken Thighs

These Sheet Pan Lemon Butter Chicken Thighs are packed with flavor and can be transformed into a whole meal by adding some potatoes and green beans ( optional ). Because it is simple to prepare and because these traditional flavors are enjoyed by almost everyone, it is an excellent option for family dinners on weeknights. In addition to that, it does not naturally contain any gluten, which is an additional perk. Make sure you read the notes on the recipe for my dairy-free alternative, which might very well end up being your all-time favorite.

Is there ever a situation that wouldn’t benefit from some garlic butter? Probably not, and this time-honored combination also makes for a really nice topping for chicken thighs, by the way. Because I prefer to keep things uncomplicated around here, I decided to make a supper out of those chicken thighs using only one sheet pan. This simple meal just requires one step, and then it’s ready to serve!

Ingredients That You’ll Need:

  • Chicken thighs – Due to the fact that their cooking time is comparable to that of the potatoes, I’ve opted to use chicken thighs that have both the bone and the skin intact. You are free to use boneless, skinless chicken breasts, but you must take care not to overcook them. Before adding the boneless chicken, I would first bake the potatoes to a certain degree. It takes around 20-25 minutes to cook boneless, skinless chicken breasts, and it takes approximately 15-20 minutes to cook chicken thighs.
  • Potatoes – You can make a dinner out of this, but you can also use sweet potatoes if you like. You may also use red or russet potatoes, but Yukon gold potatoes are going to give you the greatest results. Alternately, if you wish to serve this chicken with a different side dish, skip the potatoes for a low-carb version and add additional green beans towards the end of the cooking process.
  • Butter or Ghee – for the garlic butter, of course, but if you want to avoid dairy you may substitute olive oil instead. Or, another delicious option that does not include dairy is bacon grease that has been left over from cooking.
  • Garlic – Fresh is preferable in this situation, and you may make things go more quickly by using a garlic press. Instead of using garlic that has been preserved in a jar, you could consider using garlic powder because it has a more robust flavor.
  • Herbs – The two fresh herbs that come to mind first for this location are rosemary and thyme. My go-to choice for dried herbs is either Herbs de Provence or Italian seasoning.
Sheet Pan Lemon Butter Chicken Thighs

Can I Make The Sheet Pan Lemon Butter Chicken Thighs Ahead Of Time?

Yes! You can make this sheet pan lemon butter chicken thighs recipe up to 48 hours in advance (as long as the sell-by date of the chicken extends beyond that time frame window) as long as you cover it firmly with foil or saran wrap on the sheet pan before putting it in the refrigerator. It may be kept fresh in the refrigerator for up to 2 days. Then bake as specified in the recipe. Because both the pan and the veggies will be chilly, the total amount of time needed to cook the food may increase by 5 to 10 minutes.

Can Sheet Pan Lemon Butter Chicken Thighs Be Frozen?

Yes, with a couple of stipulations. In my experience, adding vegetables and fresh lemon slices works best. After that, I combine the butter mixture and the chicken in a zipper bag that can withstand freezing temperatures. Be sure to squeeze out all of the air and then close it up securely. After that, you may keep it in the freezer for up to 3 months.

When you are ready to prepare it, remove the entire package from the freezer and let it thaw in the refrigerator for two days before you want to cook it. Then, coat your freshly cut vegetables in the sauce, put them on the baking sheet, and finish off the dish by placing some fresh lemon slices on top. And roast it according to the instructions in the recipe!

How Long Do Sheet Pan Lemon Butter Chicken Thighs Take To Bake?

It should take your sheet pan lemon butter chicken thighs around 35 minutes to bake in an oven that has been preheated to 425 degrees Fahrenheit. Once they are done, they are ready to be served. Before removing your chicken from the oven, you should ensure that it has reached an internal temperature of 165 degrees Fahrenheit by checking its temperature.

Ways To Serve Sheet Pan Lemon Butter Chicken Thighs

How To Make Sheet Pan Lemon Butter Chicken Thighs

  1. Preheat the oven to 425 degrees Fahrenheit.
  2. Spread 2 tablespoons of butter on the bottom of a large rimmed baking sheet using a spatula.
  3. Toss in the potatoes, then season with salt and pepper. Roast for approximately 15 minutes, or until they just begin to turn golden brown.
  4. In the meantime, combine the remaining 6 tablespoons of butter, lemon zest, 3 teaspoons of thyme, and 1 teaspoon of oregano in a larger bowl.
  5. With paper towels, dry chicken thighs and season with salt and pepper. Spread butter mixture on chicken, especially underneath the skin.
  6. Add the remaining 1 teaspoon of thyme and 1/2 teaspoon of oregano to the dish.
  7. Combine potatoes, onion, lemon slices, and garlic on a baking sheet.
  8. Incorporate chicken thighs into the potato mixture. In approximately 35 minutes, roast the chicken until golden and the internal temperature reaches 165 degrees.
Sheet Pan Lemon Butter Chicken Thighs
Sheet Pan Lemon Butter Chicken Thighs

What To Serve With Sheet Pan Lemon Butter Chicken Thighs?

Storing Sheet Pan Lemon Butter Chicken Thighs leftovers

  • To store – Any leftover Sheet Pan Lemon Butter Chicken Thighs should be stored in an airtight container and kept in the refrigerator for up to three days.
  • To reheat – Place the remaining Sheet Pan Lemon Butter Chicken Thighs in a small pan along with a splash of water. After that, place a lid on the pan, reduce the heat, and continue to simmer until all of the water has evaporated. Remove the top and serve once it has been thoroughly cooked. Because of this, the potatoes will not get chalky or crumbly like they would if they were stored in the refrigerator. You may also use a microwave.
  • To freeze – I would not advocate freezing the vegetables if you plan on keeping the Sheet Pan Lemon Butter Chicken Thighs in the freezer since doing so would cause the vegetables to lose their texture. The chicken thighs, on the other hand, maybe frozen in a container that is airtight for up to three months. After letting it thaw in the refrigerator overnight, reheat it according to the instructions given above.

How To reheat Sheet Pan Lemon Butter Chicken Thighs?

Oven:
Reheat the leftover Sheet Pan Lemon Butter Chicken Thighs on a baking sheet that has been lightly oiled and place it in an oven preheated to 350 degrees Fahrenheit for about 3 to 5 minutes, or until the chicken is hot. You can also reheat this meal by placing it in the microwave or by placing it in a pan on the stovetop.

Air Fryer:

Reheat any leftover Sheet Pan Lemon Butter Chicken Thighs in the air fryer at a temperature of 380 degrees Fahrenheit for three to four minutes.

Recipe Tips

  • Towards the end of the cooking time, be sure to keep a close check on the Sheet Pan Lemon Butter Chicken Thighs so that they don’t get too browned. There are ovens that heat more efficiently from the bottom while others heat more efficiently from the top. So keep an eye on things to see what’s going on while the potatoes are roasting and after you’ve added the green beans!
  • You won’t regret your decision to experiment with any of the available herbs, so don’t be afraid to try them all! Since we adore rosemary, it has naturally been our go-to option, but the other options are wonderful choices.
Sheet Pan Lemon Butter Chicken Thighs
Sheet Pan Lemon Butter Chicken Thighs

FAQ Section

Can I Use Chicken Breasts Instead Of Chicken Thighs?

Yes, however, the total amount of cooking time will need to be recalculated. At a temperature of 425 degrees Fahrenheit, boneless, skinless chicken breasts require an average cooking time of 25 minutes. Therefore, you will need to wait for the potatoes to roast for ten to fifteen minutes before you add the chicken breasts.

Is It Okay To Use Boneless, Skinless Chicken Thighs?

However, make sure you don’t boil them for too long! At a temperature of 425 degrees Fahrenheit, boneless chicken thighs without skin take around 15 minutes to cook, so you will want to add them approximately 5 minutes before you add the green beans.

Can I Prepare This Sheet Pan Lemon Butter Chicken Thighs Dish With Other Parts Of The Chicken?

You may prepare this wonderful sheet pan lemon butter chicken dish using any other parts of the chicken, like the breast, chicken wings, or even chicken legs. Yes, Absolutely, you can use any other parts of the chicken.

Try More Recipes:

Sheet Pan Lemon Butter Chicken Thighs Nutrition Facts

Amount Per Serving

  • Calories 380
  • Total Fat 17g
  • Saturated Fat 4g
  • Sodium 408mg
  • Potassium 833mg
  • Total Carbohydrate 36g
  • Dietary Fiber 5g
  • Sugars 21g
  • Protein 23g
  • Vitamin A 0%
  • Vitamin C 0%
  • Calcium 4%
  • Iron 19%

Nutrition Facts Source: Source

Sheet Pan Lemon Butter Chicken Thighs

Difficulty:BeginnerPrep time: 25 minutesCook time:1 hour Rest time: minutesTotal time:1 hour 25 minutesServings:4 servingsCalories:380 kcal Best Season:Available

Description

These Sheet Pan Lemon Butter Chicken Thighs are packed with flavor and can be transformed into a whole meal by adding some potatoes and green beans ( optional ). Because it is simple to prepare and because these traditional flavors are enjoyed by almost everyone, it is an excellent option for family dinners on weeknights. In addition to that, it does not naturally contain any gluten, which is an additional perk. Make sure you read the notes on the recipe for my dairy-free alternative, which might very well end up being your all-time favorite.

Ingredients

Instructions

  1. Preheat the oven to 425 degrees Fahrenheit. Spread 2 tablespoons of butter on the bottom of a large rimmed baking sheet using a spatula. Toss in the potatoes, then season with salt and pepper. Roast for approximately 15 minutes, or until they just begin to turn golden brown.
  2. In the meantime, combine the remaining 6 tablespoons of butter, lemon zest, 3 teaspoons of thyme, and 1 teaspoon of oregano in a larger bowl.
  3. With paper towels, dry chicken thighs and season with salt and pepper. Spread butter mixture on chicken, especially underneath the skin. Add the remaining 1 teaspoon of thyme and 1/2 teaspoon of oregano to the dish.
  4. Combine potatoes, onion, lemon slices, and garlic on a baking sheet. Incorporate chicken thighs into the potato mixture. In approximately 35 minutes, roast the chicken until golden and the internal temperature reaches 165 degrees.

Notes

  • Towards the end of the cooking time, be sure to keep a close check on the Sheet Pan Lemon Butter Chicken Thighs so that they don’t get too browned. There are ovens that heat more efficiently from the bottom while others heat more efficiently from the top. So keep an eye on things to see what’s going on while the potatoes are roasting and after you’ve added the green beans!
  • You won’t regret your decision to experiment with any of the available herbs, so don’t be afraid to try them all! Since we adore rosemary, it has naturally been our go-to option, but the other options are wonderful choices.
Keywords:Sheet Pan Lemon Butter Chicken Thighs
Nutrition Facts

Servings 4


Amount Per Serving
Calories 380
% Daily Value *
Total Fat 17g27%
Saturated Fat 4g20%
Sodium 408mg17%
Potassium 833mg24%
Total Carbohydrate 36g12%
Dietary Fiber 5g20%
Sugars 21g
Protein 23g46%

Vitamin A 0%
Vitamin C 0%
Calcium 4%
Iron 19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.