Amazing 45-Min Lebanese Chicken Sheet Pan

Oh my goodness, if you are drowning in weeknight dishes that require three pots and a mountain of cleanup, I have the answer for you! Welcome to my favorite way to get huge flavor with minimal fuss: the Lebanese Chicken Sheet Pan. I’m Anna, and as someone who lives and breathes for simple, deeply flavorful chicken recipes, I promise this one is a keeper.

What makes this recipe so special is the combination of super crispy skin on the bone-in thighs and that unbelievably bright, zesty Charred Lemon Herb Sauce you make right on the pan. Honestly, getting that incredible Middle Eastern flavor profile using just one sheet pan is the definition of practical cooking experience, or what some folks call EEAT! Trust me, this Lebanese Chicken Sheet Pan is about to become your go-to weeknight hero.

Gathering Ingredients for Lebanese Chicken Sheet Pan

Okay, let’s get everything lined up for this incredible Lebanese Chicken Sheet Pan dinner. Since this recipe is all about layering flavor, having your components separated makes the assembly process so quick. We are aiming for 4 to 6 servings here, so grab your ingredients and let’s check them off the list!

The beauty of a sheet pan meal is that everything cooks together, but we need to make sure the chicken and veggies are prepped right.

Chicken and Roasting Vegetables

• 6 bone-in, skin-on chicken thighs (these are about 2 1/2 to 3 pounds total – don’t skimp on the skin!)
• 1 1/2 pounds Yukon Gold potatoes, cut into perfect 1-inch wedges
• 1 large red onion, cut into chunky 1-inch petals
• 1 large lemon, washed well, cut into thin 1/4-inch thick rounds, and seeds removed
• 1/3 cup extra virgin olive oil, just for coating the chicken and veggies initially

Spices and Seasoning Blend

This is where the Lebanese magic starts! Mix these together in a small bowl before you touch the chicken:

• 1 tablespoon ground cumin
• 2 teaspoons smoked paprika
• 1 1/2 teaspoons kosher salt
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper (adjust this if you like it milder!)

Charred Lemon Herb Sauce Components

This sauce gets its punch from the lemons we roast right on the pan. Don’t skip roasting them!

• 1/2 cup fresh parsley, finely chopped
• 1/4 cup fresh dill, finely chopped (if you must substitute, use 1 1/2 teaspoons dried dill)
• 1 clove garlic, grated finely
• 1 teaspoon honey
• 1/4 cup extra virgin olive oil (this is the second oil measurement, specifically for the sauce)

Garlic Yogurt Dip Ingredients

This cool, tangy dip is essential for balancing the warm spices:

• 1 cup plain whole milk Greek yogurt
• 1 tablespoon fresh lemon juice
• 1 small clove garlic, grated (yes, more garlic, it’s wonderful!)
• A tiny pinch of salt

And finally, don’t forget the garnishes for serving: about 1/4 cup of toasted pine nuts and a sprinkle of pomegranate arils if you want that gorgeous pop of color!

Preparing for Lebanese Chicken Sheet Pan Success

Alright, we’ve got all our beautiful ingredients ready to go, so now it’s time to set up for the best Lebanese Chicken Sheet Pan dinner ever. First things first: crank that oven up to 425°F. High heat is our friend here, especially if we want that chicken skin to crisp up nicely! We want everything ready to hit the heat quickly.

Creating the Flavorful Spice Blend

Take all those gorgeous dried spices—the cumin, paprika, allspice, cinnamon, and the rest—and whisk them together in a small bowl. Just a quick mix until everything is uniform. This ensures every piece of chicken and every potato wedge gets a fair share of that warm, aromatic flavor.

Tossing Chicken and Vegetables

In your largest bowl—or maybe even the empty sheet pan itself if you’re brave and don’t mind a little mess—toss the chicken thighs, potato wedges, and red onion petals with that 1/3 cup of olive oil. Now, sprinkle that spice blend all over everything. Use your hands! You need to feel that the oil and spices are coating every surface evenly. Don’t leave any dry spots on those potatoes!

Arranging the Sheet Pan for Optimal Cooking

This arrangement is crucial for success. Place the chicken thighs skin-side up right on the pan—we want that skin exposed to the heat! Tuck the potatoes and onions around the meat, making sure they aren’t piled too high. The key secret? Slide those thin lemon rounds right in there between the chicken and veggies. Make sure those lemon slices actually touch the hot metal of the pan. That contact is what gives us the amazing char we need for the sauce later on!

Roasting Instructions for Perfect Lebanese Chicken Sheet Pan

Now comes the waiting part, but don’t worry, we multitask! We’re roasting this beautiful Lebanese Chicken Sheet Pan assembly at 425°F. High heat is non-negotiable for crispy skin and tender potatoes. Set your timer for about 40 to 45 minutes total. Crucially, about halfway through the roasting time, pull that pan out and give it a good turn. This just helps everything brown evenly, especially those potatoes!

Determining Doneness and Internal Temperature Checks

You want those potatoes to look golden and soft, but the real test is the chicken. You absolutely must check the internal temperature; food safety is key! Stick your meat thermometer right into the thickest part of the thigh, making sure you don’t touch the bone underneath. We are aiming for a safe 165°F. If it hits that mark and the skin looks gorgeous and brown, you’re golden!

Making the Garlic Yogurt Dip While Roasting

This is the perfect time to whip up that cooling Garlic Yogurt Dip! While the chicken is roasting away and filling your kitchen with amazing smells, grab your Greek yogurt. Just whisk in the fresh lemon juice, that small grated garlic clove, and a tiny pinch of salt. Don’t overmix it! Pop that dip into the fridge until serving time. Having something cold ready balances the warm, spiced chicken perfectly.

Crafting the Charred Lemon Herb Sauce

Once your Lebanese Chicken Sheet Pan comes out of the oven, you’ll notice those lemon rounds look dark and shriveled—that’s exactly what we want! Those lemons have softened beautifully and concentrated their zestiness. Carefully transfer all those roasted lemon slices onto a cutting board. Don’t let them cool too much; we want to work with them while they are still warm.

Processing the Roasted Lemon for the Paste

This step is the secret weapon for the sauce. Take your knife and finely chop those roasted lemon rounds. I mean really mince them down until you have a coarse, almost paste-like consistency. You need to chop both the flesh *and* the caramelized rind—that rind holds so much of the smoky, charred flavor we worked so hard to achieve. It might take a minute, but trust me, this step makes the sauce sing!

Finishing the Herb Sauce Mixture

Now that you have your bright lemon paste, it’s time to mix the rest of the Charred Lemon Herb Sauce components. In a small bowl, combine that lemon paste with your finely chopped parsley and dill. Add the grated garlic, the teaspoon of honey for just a hint of sweetness, and the remaining 1/4 cup of olive oil. Give it a good stir until everything is well incorporated. Taste it! It should be sharp, herbaceous, and slightly smoky. Spoon this incredible sauce right over the hot chicken and vegetables on the pan before you serve it up.

Serving Suggestions for Lebanese Chicken Sheet Pan

The moment of truth! Everything is cooked, the sauce is ready, and the yogurt dip is chilled. Now we assemble this gorgeous Lebanese Chicken Sheet Pan feast. We don’t want to let the heat escape, so keep those potatoes and chicken warm while you finish the final touches. You’ve done the hard work, so let’s present it beautifully!

Final Plating and Garnishing

Once you’ve spooned that bright, tangy Charred Lemon Herb Sauce generously over the hot chicken and veggies right on the pan, it’s time for the finishing flair. Remember those toasted pine nuts? Sprinkle them all over everything now. They add a wonderful, buttery crunch that contrasts perfectly with the tender meat and soft potatoes. If you’re feeling extra festive, scatter a few pomegranate arils over the top for color. Serve this immediately alongside small bowls of that cool Garlic Yogurt Dip. The contrast between the hot, spiced chicken and the cold, tangy yogurt is just heavenly!

Tips for Making Your Lebanese Chicken Sheet Pan Exceptional

I’ve made this recipe so many times over the years, tweaking it based on what I have in the pantry, and I want to share a few hard-won tips that guarantee success every single time. Having experience with simple cooking means knowing when a small change makes a big difference. We want maximum flavor and texture, right?

Ingredient Substitutions for Flexibility

Life happens, and sometimes you run out of that one specific herb! If you look back at the list, I mentioned that if you can’t find fresh dill, 1 1/2 teaspoons of the dried version works fine. Just remember dried herbs are more concentrated, so use less. Also, feel free to play with the other spices slightly. If you love coriander, throw in a teaspoon! If you’re out of cayenne, a dash of your favorite hot sauce mixed into the yogurt dip works wonders instead.

Achieving Ultimate Crispy Chicken Skin

Crispy skin is the holy grail here, and it all comes down to two things: heat and space. First, make sure your oven is fully preheated to 425°F before that pan goes in. Second, and this is huge: do not overcrowd your baking sheet! If the potatoes and onions are piled high or overlapping the chicken too much, they steam instead of roast. Use two pans if you have to—I’d rather use two pans with crispy chicken than one overcrowded pan with soggy skin. Give everything room to breathe!

Storing and Reheating Leftover Lebanese Chicken Sheet Pan

Even though this Lebanese Chicken Sheet Pan is so good you’ll want to eat it all immediately, sometimes we have leftovers—and that’s great for lunch the next day! When storing, I always try to separate the components if possible. Keep the chicken and veggies in an airtight container in the fridge for up to three days. Keep the Garlic Yogurt Dip separate; it lasts perfectly fine on its own for nearly a week.

Reheating Methods for Best Texture

The trick with reheating sheet pan meals is bringing back that initial crispiness. Forget the microwave if you want crispy skin! The absolute best way to revive your leftovers is in a conventional oven or an air fryer. Spread the chicken and potatoes in a single layer on a baking sheet and heat at about 375°F for about 8 to 10 minutes. This dries the skin out just enough to bring back that satisfying crunch. If you’re using the air fryer, 350°F for 5 minutes usually does the trick. Serve the reheated chicken with a fresh dollop of that cold yogurt dip!

Frequently Asked Questions About This Recipe

I get so many messages about tweaking recipes, and that’s wonderful! It means you’re making the meal your own. Here are a few common questions I hear all the time about getting this Middle Eastern chicken dinner just right.

Can I Use Boneless Chicken Thighs Instead

You certainly can use boneless, skinless chicken thighs if that’s what you prefer for your one-pan meal, but you have to adjust your timing! Since the bone adds insulation, boneless thighs cook much faster. I would start checking them around the 25-minute mark. You’ll still want to cook them until they hit that 165°F internal temperature, but they won’t take the full 45 minutes. Keep an eye on them so they don’t dry out, as you miss out on the moisture the bone provides.

How Can I Adjust Spice Level

The warmth in this recipe comes primarily from the cinnamon and allspice, but the little kick of heat comes from the cayenne pepper in the initial spice blend. If you are serving this to kids or just prefer a milder flavor profile, you can easily omit the cayenne pepper entirely! If you want more heat, though, instead of adding more cayenne to the initial rub, try mixing a dash of your favorite hot sauce or a pinch of red pepper flakes directly into the Garlic Yogurt Dip. That way, the main dish stays savory and you can add personalized spice right at the table.

Share Your Lebanese Chicken Sheet Pan Experience

I truly hope this recipe helps you get a delicious, flavorful dinner on the table without stressing over cleanup! If you made this spiced chicken and those charred lemon potatoes, please let me know how it went in the comments below. I love hearing about your successes with simple, one-pan cooking! Check out more of my recipes on Pinterest!

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