Recipe by My Kosher Recipe Contest

Sheet Pan Lemon Thyme Chicken

Sheet Pan Lemon Thyme Chicken add or remove this to/from your favorites
Meat Meat
Easy Easy
4 Servings

No Allergens specified

1 Hour, 15 Minutes

No Diets specified

Submitted by Molly Hagler   There is something so nice about taking all the parts of a meal and throwing it into the oven. It means less prep, less dishes, and the flavors all work together well. This recipe came together when I wanted to make dinner fast and had a bunch of stuff in the fridge that needed to get used. I have made it so many times since, and I’m always so happy about how easy it is to make.



  • 2-6 pieces bone-in chicken

  • 1 lb french beans

  • 5-6 potatoes, diced

  • 1 lb box mushrooms, sliced

  • 3 shallots, sliced


  • 3 tbsp olive oil

  • 1 tbsp (6 cloves) minced garlic

  • 1 tbsp salt

  • 1 tsp dried thyme

  • 1/2 tsp pepper

  • 1 tsp lemon juice per piece of chicken


Prepare the Chicken


Set the oven to 375F. Spray a baking sheet with cooking oil and place the French beans on one half and the potatoes on the other half. Top with sliced mushrooms and shallots.


Mix together the olive oil, garlic, salt and pepper and drizzle about 2/3 of the mixture into the vegetables. Place the chicken on top of the vegetables and rub the remaining spice mixture onto the chicken. Drizzle 1 tsp of lemon juice onto top of each piece of chicken.


Cook for about 1 hour until the chicken is fully cooked, the tops of the chicken are browned, and the potatoes are soft.

Sheet Pan Lemon Thyme Chicken

Please log in to rate


Notify of
Inline Feedbacks
View all comments