Sheet Pan Lemon Herb Chicken (Low-Carb, One Pan)

This sheet pan lemon herb chicken gives you crispy-skinned chicken legs, sweet roasted carrots, charred broccoli and soft roasted garlic, all on one pan. It needs about 10 minutes of hands-on work while the oven does the rest. It is low-carb, high in protein (about 35g per serving) and an easy weeknight dinner for the whole family.

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Recipe at a Glance

• Prep time: 10 minutes
• Cook time: 40–45 minutes
• Total time: about 55 minutes
• Servings: 4
• Protein: about 35g per serving
• Diet: low-carb, gluten-free, dairy-free

Why You’ll Love This Lemon Herb Chicken

• Juicy and forgiving: Chicken legs stay tender even if they roast a few minutes longer, unlike lean breasts.
• Low-carb and filling: No potatoes, rice or bread, just chicken and vegetables, with about 12g of carbohydrates per serving.
• One pan, staggered timing: The broccoli goes in later, so everything finishes perfectly cooked at the same time.
• Big flavor, simple ingredients: Lemon zest, smoked paprika, oregano and rosemary do all the work.

Ingredients (serves 4)

• 4 chicken leg quarters, skin on (about 2 1/2 lb / 1.1 kg)
• 4 medium carrots, cut into sticks
• 3 cups broccoli florets
• 8 garlic cloves, peeled and left whole
• 4 sprigs fresh rosemary
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp salt and 1/2 tsp black pepper
• Juice and zest of 1 lemon

How to Make Sheet Pan Lemon Herb Chicken

1. Preheat the oven to 425°F (220°C). Pat the chicken dry with paper towels. Dry skin roasts crispier.
2. Rub the chicken with 1 tbsp olive oil, the paprika, oregano, salt, pepper, and lemon zest. Place skin-side up on a large sheet pan.
3. Toss the carrots and garlic cloves with the remaining olive oil and a pinch of salt, and scatter them around the chicken. Tuck the rosemary sprigs between them.
4. Roast for 25 minutes.
5. Add the broccoli to the pan, toss it in the pan juices, and roast for another 15–20 minutes, until the chicken reaches at least 165°F (74°C) near the bone and the skin is golden.
6. Squeeze the lemon juice over everything and serve with the roasted garlic.

Tips for Crispy Sheet Pan Chicken

• Dry the skin well: Moisture is the enemy of crispy skin, so pat the chicken thoroughly before seasoning.
• Give it space: Use a large pan so the chicken and vegetables roast instead of steam.
• Use a thermometer: Check the thickest part near the bone. 165°F (74°C) is safe, and legs taste even better at 175–185°F (80–85°C).
• Squeeze the garlic: The roasted cloves turn soft and sweet. Spread them over the chicken or vegetables.

Storage and Reheating

• Fridge: Keep leftovers in an airtight container for up to 3 days.
• Freezer: Freeze the cooked chicken (without the vegetables) for up to 2 months.
• Reheating: Warm in a 400°F (200°C) oven for 10–12 minutes to keep the skin crisp.

Nutrition (Estimated, Per Serving)

• Calories: about 525 kcal
• Protein: about 35g
• Carbohydrates: about 12g
• Fat: about 36g
• Fiber: about 4g
• Added sugar: 0g

Nutrition is an estimate based on the ingredients listed, eating the skin, and will vary with the size of your chicken legs.

Frequently Asked Questions

Can I use chicken breasts instead?
Yes. Use boneless breasts and roast everything together for 20–25 minutes, adding the broccoli for the last 10. Breasts are leaner, so they cook faster.

Can I use different vegetables?
Yes. Cauliflower, zucchini or bell peppers all work. Add quick-cooking vegetables with the broccoli.

Is this recipe low-carb?
Yes. There are no starchy sides, and the carrots add only a small amount of carbs per serving.

Can I use chicken thighs?
Yes. Bone-in, skin-on thighs work well. Start checking them about 5 minutes earlier, as they are smaller than leg quarters.